Dairy-Free Vegan Red Bean Ice-Cream | dietplan-101.com
Red bean is a great source of protein, iron and thiamine (vitamin B1). It is one of the richest foods in antioxidants that help in reducing the risk of cancer. It is also an essential source of fibre that eases digestion and reduces cholesterol levels. Besides serving it with salad, you can also include red beans in your favourite dessert- ice cream.
This ice-cream recipe is dairy-free and egg-free. Unsweetened canned red kidney beans and coconut milk (instead of dairy whipping cream) are used to make this ice cream. So, you can really enjoy it even though you are allergic to milk or are vegan.
This recipe yields 6 servings.
- 7.5 oz (213 g) cooked red kidney bean (unsweetened)
- 1 cup water
- 1 1/2 cups thick coconut milk
- 7 tbsps fine granulated sugar
- 1/3 tsp salt
- slaked cornstarch (1 1/2 tbsps cornstarch + 1/4 cup water)
- Add water to the red bean and roughly mash with a hand blender.
- Add in coconut milk, sugar and salt, and bring to a boil.
- Reduce heat to low, and add in slaked cornstarch gradually while stirring.
- Continue cooking until the mixture has thickened (can coat the back of a spoon).
- Off the heat and set aside to cool.
- When cooled, transfer to a jug and keep refrigerated for a few hours until completely chilled.
- Churn in an ice cream maker for 30 minutes until you have a smooth ice cream.
- Transfer the ice cream to a container and freeze for 4-5 hours for a firmer consistency. Remove from freezer 5-10 minutes before serving.