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

Level

Easy

Yields

4 servings

Cost

£1.69

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

The Method

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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