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Mango Chickpea Ice Cream with Almond Croquant

Mango Chickpea Ice Cream with Almond Croquant

Prep time
10 minutes
Total time
Category: Desserts
Serves: 6
Allergens: Coconut


For the ice cream

  • 1 can chickpeas
  • 112 cups coconut milk
  • 6 dates (stone removed)
  • 1 mango (stone removed and peeled)

For the croquant

  • 2 tbsps maple syrup
  • 12 cup sliced almond


  1. For the almond croquant roast the almonds on medium heat until golden brown and then add the maple syrup until and stir occasionally until it caramelizes.
  2. Use a food processor or an immersion blender to and blend all the ingredients for the ice cream.
  3. Use a big food storage container with a lid that's big enough and pour in the ice cream mixture.
  4. Add pieces of almond croquant evenly to the ice cream and put it the freezer for at least 12 hours, enjoy.

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