Vegan Almond Ice Cream

• 2 cups dried garbanzo beans
• 3 dates
• 2 (1 3/4 ounce) packets stevia, in the raw
• 2 cups unsweetened vanilla almond milk
• 1/4 cup almond butter
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon almond extract
• 1/2 teaspoon sea salt
• 2 tablespoons shredded coconut

1. Soak Garbanzo Beans in cool water overnight.
2. Soak 3 dates overnight in a large cup of water in the refrigerator.
3. Rinse beans & discard water. Place 6 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 1 hour, making sure they are always covered with water.
4. Rinse beans under cold water until cool.
5. Spread on a baking sheet and remove skins (makes for creamier ice cream).
6. Process the re-hydrated dates in a blender with a little of the soaking liquid until they are of a good consistency.
7. Add the vanilla and almond milk to blender and puree.
8. Add the remaining ingredients and mix until creamy (you can add a little more vanilla almond milk if necessary).
9. Chill in the refrigerator for about 3 hours and then transfer to your ice cream maker. This will speed up the process.

garbanzo beans, dates, packets stevia, vanilla almond milk, almond butter, cinnamon, vanilla, almond extract, salt, coconut

Taken from www.food.com/recipe/vegan-almond-ice-cream-528040 (may not work)