Vegan Almond Ice Cream - cooking recipe

Ingredients

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

Preparation

Soak Garbanzo Beans in cool water overnight.
Soak 3 dates overnight in a large cup of water in the refrigerator.
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.
Rinse beans under cold water until cool.
Spread on a baking sheet and remove skins (makes for creamier ice cream).
Process the re-hydrated dates in a blender with a little of the soaking liquid until they are of a good consistency.
Add the vanilla and almond milk to blender and puree.
Add the remaining ingredients and mix until creamy (you can add a little more vanilla almond milk if necessary).
Chill in the refrigerator for about 3 hours and then transfer to your ice cream maker. This will speed up the process.