Recipe Hummus Ice Cream

New trend alert: Hummus Ice Cream is the newest craze. It all started with New York‘s restaurant Hummus & Pita co serving hummus ice cream for National Ice Cream day a few weeks ago. Many media picked up on it and every foodie is talking about it. I love hummus (check my hummus recipes) and I love experimenting with it too. A few weeks ago I shared my recipe for Chocolate Hummus, so I already made a dessert hummus before. When I heard about Hummus Ice Cream I wanted to make it straight away! I looked online if I could find a recipe, but all I found was one that contained a lot of sugar.
So I decided I wanted to create my own healthy, vegan Hummus Ice Cream recipe! This hummus ice cream is super easy to make, you don’t even need an ice cream machine, although you could use it if you want a creamier result.

My Hummus Ice Cream Recipe doesn’t contain any added sugars and is 100% plantbased.

Hummus Ice Cream Recipe

Serves: 6
Vegan, sugar free, gluten free

1 can chickpeas (410/240grams)
50 ml olive oil
180 ml almond milk
1 tablespoon liquid stevia vanilla

dark chocolate
chopped mixed nuts

Drain the chickpeas, collect the liquid. Rinse the chickpeas and put them in a food processor together with the almond milk, liquid stevia and olive oil. Mix until smooth.
In a clean bowl, beat the chickpea liquid until soft white peaks have formed. Spoon it into the chickpea mixture.
For Hummus Ice Cream Parfait: Cover the inside of 6 cups with cling film and divide the hummus ice cream mixture of the cups. Freeze overnight or for at least 6 hours.
Fur Hummus Ice Cream Popsicles: pour the mixture in 6 popsicle molds and stick an ice stick in each mold.
Serve with melted dark chocolate and chopped nuts.

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