The best vegan ice cream cake with... chickpeas! Yes, chickpeas. Chickpeas and peanut butter combine to make chick(pea-nut). Yes, that means there is in fact chickpeas in this dessert. And no, you can’t taste them. They’re simply there for nutrition and texture. Made with a buttery cashew chocolate crust, creamy peanut butter ice cream and topped with chocolate and coconut chips, this is the perfect ice cream cake that's secretly healthy!

Chickpea-nut Butter Ice Cream Cake [Vegan, Gluten-Free, No Refined Sugar]

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Chickpea-nut Butter Ice Cream:

  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup Medjool dates, pitted
  • 1/2 cup peanut butter (this recipe used natural salted)
  • 1 teaspoon vanilla extract
  • 1 14-ounce coconut milk, low-fat (or about 1 1/2 cups plant-based milk of choice)


  • 1 1/2 cup raw cashews
  • 1/2 cup unsweetened shredded coconut
  • 3 tablespoons cocoa powder
  • 3 tablespoons vegan butter or coconut oil, melted


  • 2 ounces (about 1/4 cup) unsweetened or dark chocolate, melted
  • Coconut chips or shredded coconut, for topping


  1. Make the crust: In a food processor or high-speed blender, process the cashews and coconut until it forms a coarse flour. Add the cocoa powder and butter to the food processor and process until the mixture sticks together when pressed. Add one tablespoon of water if needed.
  2. Transfer the crust to an 8-inch cake pan with removable bottom (you can use any cake pan, although this will make it easier to cut and serve). Press the crust mixture evenly to the bottom of the pan.
  3. Make the ice cream: In a high-speed blender (you can use the same one used for the crust, no need to clean it), add all the ingredients for the chickpea ice cream and blend until smooth.
  4. Pour the ice cream mixture evenly over the crust. Place in the freezer overnight or for at least 8 hours until firm. When the cake has frozen, drizzle with chocolate and sprinkle with coconut. Let the chocolate harden in the freezer for 5-10 minutes.
  5. Serve and enjoy!


This ice cream has the best consistency when eaten 12-15 hours after putting in the freezer. Longer than that, it can get a little harder (but still tastes great!). If this is the case, simply leave it at room temperature for a few minutes before serving. This ice cream recipe works with almond milk, cashew milk, coconut milk and oat milk. A strong blender is best for this recipe to get a smooth ice cream. If using unsalted peanut butter in the ice cream, you may want to add a small pinch of salt. You can taste the mixture before freezing and add maple syrup to taste if you would like it sweeter. Store the cake in the freezer, covered

Nutritional Information

Per Serving: Calories: 404 | Carbs: 37 g | Fat: 26 g | Protein: 10 g | Sodium: 222 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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