Dairy-Free Vegan Red Bean Ice-Cream Recipe
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 fiber that eases digestion and reduces the cholesterol levels. Besides serving it with salad, you can also include red bean in your favorite dessert- ice-cream.
This ice-cream recipe is dairy-free and egg-free. Unsweetened canned red kidney bean 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 vegan.
- 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 red bean and roughly mash with hand blender.
- Add in coconut milk, sugar and salt, bring to the boil.
- Reduce heat to low, 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.