Black Bean Ice Cream with Chocolate Shavings

This Black Bean Ice Cream is surprisingly delicious and a great way to sneak in some extra protein and fiber. It's creamy, chocolatey, and incredibly addictive. Don't let the black beans scare you – you won't taste them!

Prep Time

15 minutes

Total Time

30 minutes

Calories

265 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.69/serving

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

British

Dietary:

Gluten-Free•High-Protein

Mood:

Comfort Food•Healthy

Ingredients

Servings

1can (15 oz)Canned Black Beans(Rinsed and drained very well)

£0.75

0.5cupUnsweetened Cocoa Powder(Dutch-processed cocoa powder gives a richer flavor)

£1.20

0.5cupMaple Syrup(Adjust to your desired sweetness)

£3.50

1teaspoonVanilla Extract

£0.25

0.3teaspoonSalt

0.5cupUnsweetened Almond Milk (or other milk)(Adjust to desired consistency)

£0.40

2tablespoonsChocolate Shavings(For garnish)

£0.50

1tablespoonCoconut Oil(Melted. Helps with creaminess.)

£0.15

Total Cost

£6.75

£1.69 per serving

Instructions

1.
Combine the rinsed and drained black beans, cocoa powder, maple syrup, vanilla extract, salt, almond milk, and melted coconut oil in a blender or food processor.
2.
Blend on high speed until completely smooth. This may take a few minutes, and you may need to scrape down the sides of the blender occasionally.
3.
Taste the mixture and adjust the sweetness as needed, adding more maple syrup if desired.
4.
Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
5.
If you don't have an ice cream maker, pour the mixture into a freezer-safe container. Freeze for 2-3 hours, then stir thoroughly to break up any ice crystals. Repeat this process every 30-60 minutes for the first few hours, until the ice cream is mostly frozen. This will help prevent ice crystals from forming and give you a smoother texture.
6.
Once the ice cream has reached your desired consistency, transfer it to an airtight container and freeze for at least 2 hours to allow it to fully set.
7.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
8.
Scoop into bowls and garnish with chocolate shavings.

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My Notes

Nutrition Information

Nutrition per serving (190g)

265 kcal / 1109 kJ

Carbs

37g

14% of RDA

Fat

11g

16% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

18 g

20% of RDA

Sodium

180 mg

8% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Rinsing the black beans thoroughly is crucial to remove any beany flavor.

For a richer chocolate flavor, add a tablespoon of coffee extract or a teaspoon of instant espresso powder.

If you want a chunkier ice cream, add chocolate chips or chopped nuts during the last few minutes of churning.

Store the ice cream in an airtight container in the freezer for up to 2 weeks.

Cooking Equipment

Blender or Food Processor

Ice Cream Maker (recommended, but not essential)

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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