Little Bean Ice Cream, a chickpea-based ice cream company (yes, you read that right), is coming to\u00a0Portland, bringing its unique frozen treats to a cart, a truck and a dedicated ice cream shop to the vegan-friendly Oregon city. To excite the locals about the new venture, Little Bean has been dishing out free samples since August, impressing somewhat skeptical customers with its range of flavors. Currently, these include Cookies and Cream, Matcha Mint, Barrel Aged Vanilla, Cold Brew Coffee, Strawberry Sichuan, and Chocolate Chipotle. However, by the end of October, a range of eight flavors will be served at the new shop in Pearl District, including a new Cherry Chai flavor. The protein and fiber-packed treats are also dairy-free, soy-free, gluten-free, nut-free and non-GMO, making it an ideal ice cream for people of virtually any dietary restriction or allergy. View this post on Instagram What's your favorite flavor of #littlebeanicecream? . \u25aaCookies and Cream \u25aaMatcha Mint \u25aaBarrel Aged Vanilla \u25aaCold Brew Coffee \u25aaStrawberry Sichuan \u25aaChocolate Chipotle \u25aaAll of them . Hint: There is no wrong answer ? . Thanks for the pic @chezlarae! . . . . #littlebean #nongmo #dairyfree #vegan #dreambig #icecreamsanscream A post shared by Little Bean (@littlebeanicecream) on Sep 11, 2018 at 9:35am PDT Founded by Micah Camden and Matt Lynch, the brand sought to accommodate those who want to live\u00a0a healthier lifestyle without completely giving up their sweets. Speaking to Eater Portland, Camden said,\u00a0"I\u2019ve never spent as much money on R&D as I have on this. I\u2019m not getting into the ice cream business; I\u2019m getting into the education game."\u00a0Camden is also the\u00a0co-founder of brands like Blue Star Donuts and Little Big Burger,\u00a0yet he had little knowledge of plant-based diets. However, when he realized his body wasn't happy with a dairy-heavy diet, he sought to\u00a0revolutionise his own - and others. Concerned that nut milk\u00a0did not freeze properly and finding coconut milk's flavor too overpowering, Camden looked to chickpeas and found they had the ideal starch content for the perfect ice cream texture, without the need for stabilizers. However, the Litte Bean brand is not just concerned with taste and texture. "It\u2019s for the allergens and it\u2019s for the environment," Camden says. His chickpeas are locally sourced from Washington, reducing transportation costs; plus, chickpeas are a generally low-impact crop, capable of\u00a0growing in a drought. This chickpea ice cream follows the adventurous trend many brands are exploring, experimenting with unique, and often unlikely, ingredients.\u00a0In the UK, Londoners can now indulge in the world\u2019s first vegan\u00a0cannabis-infused frozen yogurt\u00a0from the Yogland cafe. Elsewhere, in the U.S.,\u00a0The Hummus & Pita Co.\u00a0 launched vegan hummus ice cream and hummus-based milkshakes to celebrate the humble yet versatile chickpea. Image credit: Little Bean Ice Cream Become a\u00a0CLUBKINDLY\u00a0member today!