Prepare to have your taste buds tantalized! Forget everything you think you know about ice cream because this recipe for homemade black bean ice cream will redefine your dessert expectations. This surprisingly delightful treat boasts a rich, creamy texture and a subtly sweet flavor profile, all thanks to the magic of ripe black beans and creamy coconut milk. Don't let the unusual ingredient list fool you; the result is a luxuriously smooth and intensely satisfying dessert that's both healthy and incredibly delicious. It's naturally vegan and gluten-free, making it the perfect guilt-free indulgence for everyone.
This unique recipe is surprisingly easy to make, using readily available ingredients you likely already have in your pantry. The creamy coconut milk provides the perfect base, while the black beans add a wonderful depth and unexpected sweetness. Ready to embark on this culinary adventure? Let's dive into the simple, step-by-step instructions to create your own batch of this unforgettable black bean ice cream.
Tools Needed
- Pot
- Blender
- Ice cream molds
- Wooden sticks (optional)
Ingredients
- Green black beans: 300g
- Coconut milk: 400ml
- Cornstarch: 20-30g
- Milk powder: 20g
- Condensed milk: 380g
- Fresh milk: 1 pack
- Yogurt: 2 boxes
- Salt: a little
- Water: 800-900ml
- Sugar: 45 tablespoons (approx. 25-30g per 4 tablespoons)
Step-by-Step Instructions
Step 1. Prepare the Black Beans
- Soak green black beans overnight (10-15 hours) until expanded. Wash thoroughly.
- Boil green black beans with a little salt and 800-900ml of water for 30-40 minutes over low heat, uncovered, until soft and water reduces to 1/4 or 1/5.
- Let the cooked black beans cool completely.
Step 2. Blend and Cook the Black Bean Mixture
- Blend the cooled black beans with fresh milk, coconut milk, cornstarch, sugar, and milk powder until smooth.
- Cook the blended mixture on the stove for 10-15 minutes, stirring constantly, until thickened.
Step 3. Flavor Variations and Molding
- Divide the cooked mixture into two portions. One portion will be blended with condensed milk. The other portion can be blended with yogurt for a different flavor.
Step 4. Freeze and Enjoy
- Pour the black bean mixture (3/4 full) and the other mixture (1/4 full) into ice cream molds. Insert sticks and mix the black bean mixture with a chopstick to distribute evenly.
- Freeze for 5-6 hours or overnight.
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Tips
- Green black beans cook faster and have a more fragrant aroma than regular black beans.
- Don't cover the pot while boiling the beans to prevent overflowing.
- To prevent ice crystals, add cornstarch to the ice cream mixture.
- Adding milk powder enhances the creaminess and fragrance.
- To easily remove the ice cream from the molds, soak them in warm water for 5 minutes.
- Store leftover ice cream in airtight bags in the freezer for up to 1-2 months.
Nutrition
- N/A
FAQs
1. Can I use canned black beans instead of dried?
Absolutely! Canned black beans are perfectly fine to use. Just make sure to rinse them thoroughly before using.
2. What if I don't have coconut milk? Can I substitute?
While coconut milk gives the best creaminess, you can try substituting with full-fat coconut cream or even heavy cream for a richer flavor. The texture might be slightly different.
So there you have it – a surprisingly simple and incredibly delicious homemade black bean ice cream recipe that’s sure to impress. This refreshing treat is perfect for a hot summer day or any occasion where you crave a unique and healthy dessert. Enjoy the creamy, subtly sweet goodness, and don't be afraid to experiment with different flavor additions!