No Churn Chocolate Ice Cream with Black Beans
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
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.