Chocolate Protein Ice Cream VIDEO





This ultra-creamy, Chocolate Protein Ice Cream is dairy-free, soy-free, nut-free and has a secret and totally unexpected ingredient – split peas! This sweet treat is a great way to use up some split peas without making soup, and by adding extra protein to your desserts. Give it a try! Plus, there’s a no-churn option!

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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

If you didn’t see my last post, this month is all about using up your “abandoned” pantry ingredients in fun and delicious ways. You can follow the posts and recipes by checking out the #VYApantrychallenge hashtag on pretty much any social media platform. Though, I do favor Instagram and post how-to IG stories there pretty frequently!

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

And, to be extra helpful – plus, try and stick to my two-a-month promise – I made another cooking video for you. You can find that on my YouTube channel, and also right before the recipe if you scroll down a little bit. As with the two recent videos before it, there was a technical issue with a piece of equipment and we got stuck with one camera angle, but I think it works well! (THANK YOU, COREY)

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

Now, back to this ice cream. I can’t tell you specifically how this idea came to me, I think it was a really fast 10 degrees of another thought. But, when it happened, I was like, “this will either be super gross, or pretty awesome.” After making a recipe for Blood Orange Hibiscus ice cream with it first (which is also below), I tried out the chocolate protein ice cream-version. And, hot damn! I’m super loving this new way to make ice cream.

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

The chocolate, and optional coffee, flavors hide the peas easily, and I don’t think I’d ever guess they were in there. That sounds like a successful recipe to me! So, if you have some split peas in your pantry (which many of you said you did), you will love this untraditional take on the way to eat them. Sidenote: a 1/2 cup uncooked split peas contains nearly 25 grams of protein! 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

Let me know if you make this chocolate protein ice cream in the comments below, or tag me on your social media posts! And if you’re feeling inspired by this series, use the hashtag #VYApantrychallenge so that I can check out what you’re making using your forgotten items. <3

1 year: Butternut Squash Bacon Soup // 2 years: The Taco Cleanse // 3 years: Vegan Kluski // 4 years: Cool Ranch Roasted Chickpeas // 5 years: Thai Curry Cauliflower // 6 years: Raw Chocolate Mousse Pie

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

Chocolate Protein Ice Cream

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

Author Jackie Sobon of Vegan Yack Attack
  • 1/2 cup yellow split peas
  • 1 1/4 cups water
  • 13.5 ounce can coconut cream or full-fat coconut milk
  • 1/3 cup cocoa powder
  • 6-8 tablespoons maple syrup or agave nectar
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon xanthan gum
  • Pinch of salt
  • 2 teaspoons instant coffee granules OPTIONAL
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Look! You get both the Chocolate Protein Ice Cream, and Blood Orange Hibiscus version, for the price of one! (Lol, free, obviously) <3 😉

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

Blood Orange Hibiscus Protein Ice Cream

Here is a lighter, slightly tart protein ice cream for those not into chocolate! Still vegan, dairy-free, nut-free, soy-free, AND gluten-free!

Author Jackie Sobon of Vegan Yack Attack
  • 1/2 cup yellow split peas
  • 1 1/4 cups water
  • 13.5 ounce can coconut cream or full-fat coconut milk
  • 3/4 cup squeezed blood orange juice
  • 6-8 tablespoons maple syrup or agave nectar
  • 3 tablespoons dried hibiscus flowers
  • 2 teaspoons orange zest tip: zest oranges before squeezing
  • 1 1/2 teaspoons orange extract
  • 3/4 teaspoon xanthan gum
  • Pinch of salt
  1. 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.

  2. 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.

  3. After the peas have cooled, place them in a blender along with coconut cream, orange juice, maple syrup/agave nectar, hibiscus, zest, orange extract, xanthan gum, and salt. Puree until completely smooth; like, VERY smooth.

  4. 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.

  5. 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 orange slices and enjoy!

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






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