Red Bean Ice Cream (Vegan)
 
Prep time
Cook time
Total time
 
Asian-inspired dessert made of adzuki beans, coconut milk, maple syrup, vanilla, and sea salt. Half the fat of regular vegan ice cream, and full of fiber, protein, and iron!
Author:
Recipe type: Dessert
Cuisine: Asian
Serves: 1 quart
Ingredients
  • 1 15-oz can adzuki beans, drained and rinsed
  • ¾ cup + 2 T. pure maple syrup, divided
  • ½ cup water
  • Pinch sea salt
  • 1 15-oz can full-fat coconut milk
  • ⅓ cup nondairy creamer (I use SO Delicious brand)
  • 1 T. vanilla extract
  • Optional: black sesame seeds for sprinkles
Instructions
  1. Combine beans, ¾ cup maple syrup, and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low (it should remain at a low, steady boil). Continue to cook, uncovered and stirring every few minutes, about 30 minutes until it becomes a thick paste. Remove from heat when you can draw a line in the bottom of the pan with a spoon, and the line remains for two seconds. Add the salt and allow to cool completely.
  2. In a blender, combine the rest of the ingredients (including the remaining 2 T. maple syrup) with the bean paste. Place in the fridge to cool at least two hours.
  3. When mixture is cool, use ice cream maker according to manufacturer instructions, then place ice cream in the freezer to solidify.
  4. To serve, pull ice cream out of the freezer about 15 minutes to soften, then scoop and sprinkle with black sesame seeds, if desired.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/05/20/red-bean-ice-cream/