I eat this 5-ingredient high-protein ice cream almost every day and still lose weight

Some people have their daily coffee. I have my daily ice cream.

Yes, ice cream. The kind you scoop into a bowl, curl up with on the couch, and savor like you have no deadlines. But here’s the twist—it’s made with chickpeas. And cocoa. And a few other plant-based staples that keep it as nutrient-dense as it is spoon-licking good.

I’ve been eating this nearly every day for the past six months, and not only have I kept my weight stable, I’ve actually dropped a few pounds—without feeling deprived. There’s no calorie counting, no “good food/bad food” lists taped to my fridge. Just a creamy dessert I look forward to like a kid hearing the ice cream truck jingle.

And here’s why this little frozen ritual works its magic.

The secret is in the balance

When you think “ice cream,” you probably think sugar, cream, and the occasional sprinkle of guilt. This one flips that script.

Weight loss without restriction comes down to three things for me: protein, fiber, and satisfaction. Without all three, I’m either hungry, cranky, or rummaging through the pantry like a raccoon in the dark.

This recipe has all three in generous amounts:

• Protein: Chickpeas and soy milk work together to give you a solid boost.

• Fiber: Chickpeas and dates slow digestion, steadying your energy.

• Satisfaction: Almond butter brings that indulgent mouthfeel and richness you expect from dessert.

And the cocoa powder? It’s not just there to make it taste like a chocolate dream—it’s packed with antioxidants called flavonoids that have been linked to heart health and reduced inflammation.

When dessert makes you feel nourished instead of sluggish, you’re more likely to enjoy it mindfully and stop when you’re satisfied.

The 5-ingredient magic

You’ll need:

• 425g chickpeas (cooked, drained, rinsed)

• 55g cocoa powder

• 6 dates (pitted)

• 150g almond butter

• 240ml soy milk

That’s it. No gums, no mystery stabilizers, no sugar spikes that leave you craving snacks an hour later. And because everything here is a pantry staple, you can make it without a special trip to the store.

How to make it

1. Soften the dates. If they’re a little tough, soak them in hot water for 5 minutes. Drain.

2. Blend everything. Toss chickpeas, cocoa powder, dates, almond butter, and soy milk into a high-speed blender or food processor. Blend until completely smooth—scrape down the sides if needed.

3. Taste and tweak. Add an extra date for more sweetness, a splash of soy milk for a looser blend, or a pinch of sea salt to amplify flavor.

4. Freeze. Transfer to a freezer-safe container, smooth the top, and freeze for at least 3 hours.

5. Scoop and serve. Let it sit at room temp for 5–10 minutes before scooping for the perfect texture.

How it fits into my day

I usually make a batch on Sunday night, and it lasts me four to five days—unless friends come over and I “just happen” to let them try it. (Spoiler: they always come back for seconds.)

Some days, I have a small bowl mid-afternoon to carry me through to dinner without snacking. Other days, it’s my post-dinner sweet treat. Either way, it satisfies my chocolate craving and keeps me from mindlessly reaching for processed sweets.

Because it’s high in protein and fiber, it’s surprisingly filling. I don’t get that “I just ate dessert, now I want salty chips” cycle that used to derail me.

Why it works for weight loss

Here’s the kicker: this isn’t “diet food” in the way the term usually means. It’s real food, with real nutrients, that happens to be indulgent.

• Protein: Roughly 15–18g per serving keeps hunger in check.

• Fiber: Chickpeas and dates slow digestion and help you feel satisfied longer.

• Healthy fats: Almond butter prevents the blood sugar rollercoaster.

• No empty calories: Every ingredient has a purpose beyond taste.

Instead of cutting out treats, I’ve found that upgrading them to be nutrient-packed makes them self-limiting—I’m full after one bowl, not half a pint. And because it doesn’t trigger sugar spikes, I’m not craving more dessert 20 minutes later.

The flavor variations that keep me hooked

Even daily rituals benefit from a shake-up. Here are my favorite spins:

• Mocha: Add a shot of cooled espresso before blending for a coffeehouse vibe.

• Mint chip: Blend in fresh mint leaves and stir in chopped dark chocolate before freezing.

• Peanut butter swirl: Swap almond butter for peanut butter and add crushed peanuts on top.

• Berry cocoa: Blend in ½ cup frozen raspberries for a tangy twist.

• Tropical chocolate: Add a few tablespoons of shredded coconut and a splash of vanilla.

The bigger why: sustainability on a spoon

Every time I choose this chickpea-based treat over dairy ice cream, I’m making a small climate-positive decision.

Legumes like chickpeas use significantly less water and land than dairy production, and they enrich the soil with nitrogen instead of depleting it. They also have a lower greenhouse gas footprint compared to animal protein sources.

Soy milk, when sourced from non-deforested regions, has one of the smallest carbon footprints among plant-based milks—lower than almond milk in terms of water use, and much lower than dairy milk in both emissions and land use.

By skipping store-bought pints, I’m also avoiding single-use plastic tubs, plastic seals, and the energy used in large-scale ice cream refrigeration and transport. It’s a ripple effect: small choices, repeated often, add up.

Dessert without the guilt trip

I used to think sustainable eating meant sacrifice—less flavor, fewer treats. Now, I see it as an upgrade. I get more nutrition, better flavor, and the knowledge that my everyday indulgence supports my health and the planet’s health.

And the best part? It’s so satisfying that I genuinely prefer it to dairy ice cream now. I’ve had friends taste it and ask, “Wait… are you sure there’s no cream in this?” That’s when I know it’s a keeper.

Pro tips for the perfect texture

• Blend thoroughly. Chickpeas can be a little grainy if under-blended—give them time to fully break down.

• Chill your blender jar. Starting with a cold base helps the mixture freeze faster.

• Stir mid-freeze. If you have time, stir once after an hour or two to keep ice crystals small.

• Portion before freezing. Scoop into individual containers so you can grab-and-go without thawing the whole batch.

A plant-based habit that sticks

Here’s what I’ve learned: healthy habits stick when they feel like treats, not chores. This recipe checks that box for me every single time.

It’s indulgent enough to make me excited, nutrient-dense enough to keep me full, and simple enough to make on autopilot. And because it’s plant-based, it aligns with my values of eating in a way that supports both personal health and the planet.

When friends ask how I manage to eat dessert daily and still lose weight, I tell them: It’s all about what you put in the bowl. This one just happens to taste like chocolate heaven.

The upshot?

Weight loss can be joyful. Sustainability can be delicious. And you don’t need a mile-long ingredient list to make either happen.

Just five plants, a blender, and a freezer—and you’re in business.

If you try it, let me know how you riff on it. I’m always game to test a new flavor combo—purely in the name of research, of course.