Vegan Ice Cream

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240 min



4 persons




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Have you even tasted ice cream without any milk, cream and butter? If not, then this vegan ice cream will become a real surprise for you! It is very light, tasty and healthy! You can serve it with chocolate, berries, nuts or any other additives you like to highlight its fantastic taste! 


  • chickpea : 150 g
  • sugar : 5 Tbsp
  • water : 500 ml
  • vanillin : 1 g
  • lemon juice : 2 Tbsp

Metric Conversion

Stages of cooking

  1. Prepare the ingredients for the dessert. Soak chickpea in water for the whole night and boil it without adding salt and spices until it is ready. Then dredge it well and leave the water on the cooking surface. You will need it for your ice cream later.

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  2. Whip the chickpea water for a couple of minutes until you get dense foam like the one you get when whipping the egg whites.

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  3. Do not turn the blender off and gradually add sugar, vanillin and lemon juice. Keep whipping the mass for about 5-7 minutes until it becomes airy and snow-white.


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  4. Keep in mind that your ice cream will notably expand, so it makes sense to choose a larger pot for it from the very beginning. I had to change the pot in the process of whipping.

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  5. Spoon your ice cream into the plastic container and leave it in the freezer for about 3-4 hours. I left it there for the whole night. There is no need to stir the ice cream in the process of freezing. That’s it! Your ice cream is now ready! Bon appétit!

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