Chickpeas have done it again! How are they so bloody versatile!? This vegan chocolate ice-cream is extra smooth and truffly and perfect for an after dinner indulgence. The recipe was created by Emma of Fruits and Routes using our one and only Coconut & Lucuma Choc.

Emma is the awesome 18-year-old lass behind @fruitsandroutes She has a huge passion for running, eating peanut butter and munching on chocolate (although usually not all at the same time!), her blog is well worth a look for healthy recipes and training tips. She also covers mental health related topics in her posts and captions, as it’s something very important to her aiming to share her experiences in the hopes that it may help someone out there, in any big or small way! BRAVO EMMA!

Vegan chocolate ice-cream


Chocpea ice cream

Makes 1 loaf tin


1x 400g tin unsalted chickpeas, drained & rinsed

1x 80g bar of D&D coconut & lucuma dark chocolate, broken into chunks

150g pitted medjool dates

2 heaped tbsp tahini (about 40g)

250ml almond milk

4 heaped tbsp cacao powder (about 32g)

A big pinch of salt

Optional but recommended: 100g of fresh/ frozen raspberries or cherries

 chickpea ice cream


 Measure out all your ingredients first. You want to start by melting the D&D chocolate over a very low heat, stirring to ensure it doesn't burn, until smooth. Set aside and leave to cool briefly.


Whilst the chocolate cools a bit, pour the remaining ingredients all into a blender or food processor, except for the berries (if using), and only half the volume of almond milk(125ml).


Drizzle in the chocolate, then blend on a medium setting for a minute until it starts to combine. At this point, you may need to scrape down the sides a bit. Keep blending, gradually pouring in the almond milk as you go, until you achieve a thick, creamy and chocolatey mixture.


At this point, if you're using the berries then roughly chop them and add into the blender. Pulse blend for a few seconds to evenly distribute throughout the mixture, ensuring you don't over blend as otherwise you won't have any chunks of raspberry or cherry.


Spoon the mix into a regular loaf tin, smoothing the top with a spatula. Cover tightly with foil, and place in the freezer for about 6-8 hours, until set but not rock solid. Allow to sit out of the freezer for a few minutes, then scoop into bowls and serve (maybe with a drizzle of D&D chocolate!). This is best enjoyed right away, however can be stored in the freezer and eaten whenever. The consistency won't be as velvety, and you will need to leave it to soften for about 30 minutes at room temperature.

chocolate ice cream