Vegan Almond Ice Cream

Directions

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.