Soak the chickpeas in plenty of water for a minimum of 8 hours or overnight
Boil chickpeas and 5 dl water at high temperature under a lid until there is only ½ dl liquid left
Allow the liquid to cool to room temperature (possibly in the refrigerator)
Rinse the blackberry and blend them in a blender
Put the blackberry in a strainer and use a spoon to squeeze the juice through the strainer
Mix the blackberry juice and the syrup
Transfer the mixture to your ice cream maker and freeze according to the instructions for the ice cream machine
Use an electric whisk to whip chickpea water till it is a stiff foam (it takes about 10 min)
Pour the chickpea foam into the ice cream machine about 10 minutes before the ice cream is done
Transfer the ice cream to an airtight box and put it in the freezer for at leased 20 min before serving to make sure that it is frozen
