This ultra-creamy, Chocolate Protein Ice Cream is dairy-free, soy-free, nut-free and has a secret and totally unexpected ingredient - split peas! Plus, there’s a no-churn option! #vegan #glutenfree #recipe
Stove top: Bring the split peas and water to a boil in a small pot, over medium-high heat. Cover and adjust heat to medium-low, and boil for 35-45 minutes or until very tender, adding more water if necessary. Remove from heat, transfer to a bowl and refrigerate for 20 minutes.
Pressure cooker/instant pot: Bring split peas and water to high-pressure and cook for 8-10 minutes. Quick release pressure, transfer to a bowl and refrigerate for 20 minutes.
After the peas have cooled, place them in a blender along with coconut cream, cocoa powder, maple syrup/agave nectar, vanilla, xanthan gum, and salt (and optional coffee granules). Puree until completely smooth; like, VERY smooth.
Now, you can either transfer to an ice cream maker, and run it for 25 minutes, then enjoy as soft serve or freeze for an additional 20 minutes to harden. When you go to store it in the freezer again, make sure the next time you take it out, you allow it to defrost for 5 to 10 minutes to get a good scoop.
No-churn: Transfer ice cream base to a gallon-sized zip bag, and freeze until firm. Break the ice cream slab up into chunks and place it in your food processor, process with an s-blade until creamy, then return to the freezer for 30 minutes. Top with cacao nibs or chocolate sauce and enjoy!
You can find xanthan gum in most baking aisles or near specialty flours, but if you cannot find it, replace with 1 tablespoon arrowroot. It will not be as fluffy, but it will help.