Cinnamon Roll Chickpea Ice Cream (Ninja Creami)

Chickpea cinnamon ice cream in a bowl next to the ninja creami pint.

5 from 1 vote

Cinnamon Roll Chickpea Ice Cream (Ninja Creami)

Cinnamon Roll Chickpea Ice Cream is a cozy, dairy-free dessert you didn’t know you needed. This protein packed recipe transforms simple ingredients like chickpeas and warm cinnamon into a rich, creamy treat without dairy.

Prep Time5

Cook Time0

Freezer Time1

Total Time1 5

Course: Dessert

Cuisine: American, Canadian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 217kcal

Author: Oscar

Cost: $8

Equipment

Ingredients

1.5 cups chickpeas
1 cup unsweetened vanilla almond milk
2.5 tablespoon low carb vanilla protein powder 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

Use the multiplier above to adjust quantities based on your machine: 1X for Original 7 in 1 (16 ounces) and 1.5X for Deluxe (24 ounces).
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.

Video

Notes

Sweetener Tip: Start with a lower amount, blend everything, then taste before freezing. You can always add a touch more if needed, especially if your almond milk is also unsweetened.

Nutrition