Cinnamon Roll Chickpea Ice Cream is a cozy, dairy-free and sugar-free dessert with subtle earthy notes. Made in the Ninja Creami, this recipe transforms simple ingredients like chickpeas and warm cinnamon into a rich, creamy treat without dairy.
It’s a high-protein dessert, naturally sweetened, gluten-free and tastes like a frozen cinnamon bun in a bowl.
I've been enjoying some dairy-free ice creams made in the Ninja Creami machine, one of my most recent favorites is this creamy Coconut Matcha Ice Cream. If you are not a fan of matcha but want a coconut ice cream you might enjoy this Dairy Free Coconut Ice Cream.
Our readers' dairy-free favorite is this Blueberry Lavender Ice Cream recipe.
Jump To:
- Why you'll love this chickpea ice cream recipe
- Ingredients Needed
- What About Aquafaba?
- Step by step instructions
- Want monthly low-carb meal plans + exclusive recipes?
- How to make cinnamon roll chickpea ice cream?
- Why use chickpeas to make ice cream?
- Pro Tip
- Variations
- Nutritional Information
- Storage
- Frequently Asked Questions
- More ninja creami recipes
- Recipe Card
Why you'll love this chickpea ice cream recipe
- It has a Creamy texture without any dairy.
- It's High in protein thanks to protein powder.
- Sugar Free, sweetened naturally without using any sugar.
- Tastes like a cinnamon roll in frozen form.
- No aquafaba needed, just blend and freeze.
Ingredients Needed
- Chickpeas: Create a creamy, protein-rich base.
- Unsweetened Vanilla Almond Milk: Keeps it dairy-free and adds subtle flavor.
- Protein Powder: Boosts protein while helping with structure, use a plant based protein powder to make it vegan.
- Almond Butter: Adds richness and helps with smooth texture.
- Vanilla Extract: Rounds out the cinnamon roll flavor.
- Ground Cinnamon: Key for that warm, cozy cinnamon roll taste.
- Maple syrup or stevia – Choose your sweetener: maple for natural depth, stevia for sugar-free
- Salt: Enhances the overall flavor and sweetness.
* See the recipe card for a complete list of ingredients and measurements.
What About Aquafaba?
While some chickpea-based ice creams use aquafaba (the liquid from canned chickpeas) for extra creaminess, this recipe skips it. Instead, the almond milk, almond butter, and protein powder create a smooth, scoopable texture.
Step by step instructions
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How to make cinnamon roll chickpea ice cream?
- Strain and rinse the chickpeas, then purée in a food processor or blender until mostly smooth.
- Add the remaining ingredients and blend again to combine (no need to get it perfectly creamy).
- Pour into a Ninja Creami pint, cover, and freeze for 24 hours.
- After 24 hours, spin on the Lite Ice Cream setting. If needed, respin once or add up to ¼ cup almond milk and spin again for a creamier texture.
- Optional: Make a cinnamon drizzle with 1 tablespoon powdered sweetener, 1 teaspoon almond milk, ¼ teaspoon vanilla extract, and a pinch of cinnamon. Stir until smooth and drizzle on top.
Why use chickpeas to make ice cream?
Chickpeas are packed with nutrition. Each serving offers a solid dose of protein and fiber to support digestion, and essential vitamins and minerals like folate, iron, and magnesium.
Compared to cow’s milk, chickpeas also have a lower environmental footprint, especially when it comes to water usage. Growing chickpeas requires far less water than cow's milk, making them a more sustainable base for dairy-free recipes.
Pro Tip
- For the smoothest texture, use canned chickpeas that are soft and easy to purée. If using cooked chickpeas from dry, make sure they’re fully tender and almost mushy before blending.
Variations
- Vanilla Chickpea Ice Cream: Keep it classic with vanilla extract and a splash of almond milk.
- Chocolate Chickpea Ice Cream: Add cocoa powder and chocolate protein powder for a rich twist.
- Peanut Butter Chickpea Ice Cream: Swap almond butter for peanut butter for a deeper nutty flavor.
This recipe is easy to customize, so make it your own!
Nutritional Information
High in protein and fiber, this chickpea ice cream makes a satisfying, nutrient-dense dessert option, especially for those looking to boost protein.
- Calories: 217
- Protein: 15g
- Fat: 8g
- Carbs: 23g
- Fiber: 8g
- Sugars: 5g
Note for my low-carb readers:
This recipe is a bit higher in carbs than what I usually share, but it’s made with real, nutrient-dense ingredients and no added sugar. If you’re tracking carbs closely, be sure to check the nutrition info and decide if it fits your goals.
Storage
- Store the ice cream directly in the Ninja Creami pint with the lid tightly sealed. It’s best enjoyed within a week for the smoothest texture. If you have leftovers after spinning, smooth the surface, re-cover, and refreeze.
- Tip: When you’re ready to eat it again, let the pint sit at room temperature for 10–15 minutes before respinning. This helps soften it enough for the Creami to work properly. You can also add a splash of almond milk before respinning if it looks dry or crumbly.
Frequently Asked Questions
Chickpea ice cream can turn out grainy if the chickpeas aren’t puréed enough or if there isn’t enough fat in the mix. Make sure to blend until mostly smooth, and include ingredients like almond butter to help with creaminess. A splash of almond milk, a bit of glycerin, or an extra spin in the Ninja Creami can help smooth things out.
It can firm up in the freezer. To fix this, add a splash of vodka or glycerin before freezing, or let it sit out a few minutes before scooping.
Each serving has about 217 calories and 15 grams of protein.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Cinnamon Roll Chickpea Ice Cream (Ninja Creami)
Equipment
Ingredients
- 1.5 cups chickpeas
- 1 cup unsweetened vanilla almond milk
- 2.5 tablespoon low carb vanilla protein powder - Get 15% OFF or use a vegan protein powder to make a vegan ice cream
- 2 tablespoon almond butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 teaspoon maple syrup or lakanto maple flavored syrup alternatively use 6-8 drops of stevia
- ⅛ teaspoon salt
Instructions
- Strain and rinse the chickpeas.
- Purée chickpeas in a blender or food processor until mostly smooth.
- Add almond milk, protein powder, almond butter, vanilla, cinnamon, and salt.
- Blend again until well combined (mixture will be thick).
- Pour into a Ninja Creami pint container and level the top.
- Freeze for 24 hours.
- Spin on the Lite Ice Cream setting. Respin if needed, or add up to ¼ cup almond milk and spin again for a creamier texture.
- Optional: Mix 1 tablespoon powdered sweetener, 1 teaspoon almond milk, ¼ teaspoon vanilla, and a pinch of cinnamon for a quick drizzle on top.
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
I wasn’t sure what to expect the first time I made this, but it seriously blew me away. The texture came out smooth and creamy after a quick respin in the Creami, and the cinnamon roll flavor hit just right. It’s filling, a little sweet, and totally satisfies that dessert craving without the sugar crash. Definitely keeping this one in the rotation.