Hummus Ice Cream

Who knew you could make ice cream from chickpeas? This recipe is gluten-free and dairy-free, so everyone can enjoy some ice cream this summer.

Hummus Ice Cream
  • 1 tin chickpeas
  • 60ml olive oil
  • 185ml soy milk
  • 90ml caster sugar
  • Seeds from 1 vanilla pod (or a few drops of vanilla essence)
  • 2 tbsp maple syrup
  1. Open the tin of chickpeas and drain the liquid - but reserve it.
  2. Add the soy milk, vanilla seeds/essence, two thirds of the sugar and the maple syrup to the chickpeas and blend until smooth. Once done, pass through a fine sieve and keep to one side.
  3. In a separate bowl, whisk the leftover chickpea liquid from the tin until you start to get soft peaks appearing (you want something resembling a meringue). Slowly add the remaining sugar and whisk until fully incorporated. You could also add a few drops of vanilla essence if you like.
  4. Fold the chickpea puree into the meringue until fully blended.
  5. Place in an ice cream maker and let it stir until frozen and creamy. Alternatively, simply pop into a plastic container in your freezer and give it a firm stir every couple of hours until frozen.


Try adding different flavours to the ice cream; a shot of espresso, some mashed raspberries or even swapping the soy milk for coconut cream.

If you are not after a 100% ‘free from’ ice cream, swap the soy milk for almond milk or even cream.

Try to use a light or fruity olive oil and avoid peppery ones (unless you fancy that!).

Recipe provided by Masterchef Semi-finalist Theo Michaels. For more of his innovative recipes, go to

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