No Churn Chocolate Ice Cream with Black Beans

This creamy No Churn Chocolate Ice Cream with Black Beans is made using simple, whole food ingredients and requires no special equipment. The surprise ingredient is black beans (and no, you can’t taste them!), which adds natural creaminess along with plant protein, fibre, and iron, while coconut cream keeps the texture soft and scoopable. We paired this with a soft oat cookie for a nourishing dessert or special occasion breakfast that feels fun, familiar, and is parent-approved.

 

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No Churn Chocolate Ice Cream with Black Beans

Prep Time 10 minutes minutes

Freezing time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 5

Calories 437

Suitable For 12m+

Ingredients

• 1 x 400g can of black beans (drained and rinsed very well with boiling water)
• 400 ml coconut cream (full-fat)
• 125 ml maple syrup (can reduce to 80ml if using a machine like a creami)
• 25 g cacao powder (sub with carob for under 24 months)
• 1 tsp vanilla extract
• Pinch sea salt

Metric - US Customary Units

Instructions 

• Rinse the black beans thoroughly. Pour boiling water over them, allow to sit for two minutes, then drain again - this removes any strong bean flavour.
• Add all ingredients to a high speed blender and blend for 3 to 5 minutes, until completely smooth and creamy.
• Pour into a shallow freezer safe container and cover.
• Freeze for 60 to 90 minutes, until the edges are set but the centre is still soft. Whisk firmly once to break up ice crystals and smooth the mixture.
• Return to the freezer and freeze until set, around 3 to 4 hours.
• Allow to sit at room temperature for 5-10 minutes before scooping.

Storage

Store in the freezer for up to 2 months.

Notes

Important:

• The coconut cream must be full-fat in order to get the right thick texture.
• The beans must be well drained; any extra water can cause icyness.
• We trialled this with less maple syrup and the flavour is great, however, it sets too solid, so 1/2 a cup of maple syrup is the sweet point to get it to freeze correctly. If you are using a ninja creami or similar, you can reduce the maple as it will churn well in there. 
• Complete one full whisk around 60 minutes, or when the edges are almost fully set. This will help loosen the mix. If you miss this and you end up with too hard of an ice cream, simply defrost until soft enough to break into chunks, then blitz in a food processor.

We served this over a simple airfryer cookie. Recipe for this is simply 1/3 cup of oat flour, ½ a banana mashed, 1 Tbsp melted coconut oil, 1 tsp baking powder, and 1 Tbsp freeze dried strawberries, lightly crushed - stir together, then spoon into a baking sheet or air fryer basket and bake in an air fryer for 7-8 minutes.

Calories: 437kcal

Course: Sweets

Nutrition - Per Serving

Serving: 1g | Calories: 437kcal | Carbohydrates: 43g | Protein: 8g | Fat: 29g | Saturated Fat: 25g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 588mg | Fiber: 8g | Sugar: 21g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 4mg

 

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