Chickpea mint ice cream with chocolate chips

Ingredients:

• 1 cup canned chickpeas, rinsed
• 1 can (400 g) unsweetened coconut cream
• 1 cup pitted Medjool dates (about 10)
• 2 tsp vegan mint extract
• 1/4 teaspoon vegan green food coloring
• 1 tbsp. vegan chocolate granules
• Vegan waffle cones, for serving (optional)

Preparation:

1. Place the chickpeas on a clean kitchen towel or a couple of paper towels and cover with a paper towel. Gently rub the chickpeas until they are completely dry and the skins begin to fall off. Use your hands to peel off the remaining skins (the chickpeas should slide off easily).
2. Combine the peeled chickpeas, coconut cream, dates, and mint extract in a blender. Blend, stopping the blender as needed and scraping down the sides of the bowl with a silicone spatula, until very smooth, about 1 minute. It's okay if there are some date crumbs left, but the mixture should be smooth and have the texture of a thick milkshake..
3. Add food coloring and beat until smooth (the color should resemble the flesh of a ripe avocado).
4. Spread one-third of the chickpea mixture into a 22x12 cm loaf pan, then top with one-third of the chocolate chips, filling to the edges of the pan. Add half of the remaining chickpea mixture to the pan, then top with half of the remaining chocolate chips. Add the remaining chickpea mixture and sprinkle with the remaining chocolate chips.
5. Cover the pan with plastic wrap and place in the freezer until completely set, at least 8 hours or overnight.
6. Before scooping, let the ice cream sit at room temperature for 10-15 minutes to soften. Divide the ice cream into bowls or cones and serve.