2 cups plant-based milk (soy or oat)

¼ cup cocoa powder

2 tbsp cornstarch or arrowroot

1 cup cooked chickpeas

~½ cup organic cane sugar

~⅓ cup sunflower seed butter

2 tsp vanilla essence

½ tsp sea salt

7 oz dairy-free chocolate

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Freeze canister 24 hours in advance.

Whisk 1 cup milk, cocoa, and cornstarch. Cook until thick. Cool.

Blend remaining milk, chickpeas, sugar, seed butter, vanilla, and salt until smooth.

Melt chocolate, blend into mixture.

Add cocoa base and blend again. Chill if warm.

Churn in ice cream maker until soft-serve consistency.

Freeze 2–3 hours for scoopable texture.

Soften before serving.

Store in freezer up to 2 weeks.

Use agave or maple syrup instead of sugar if preferred.

Chickpeas create creaminess without dairy.