Low Carb Red Bean Ice Cream
Indulge in the creamy sweetness of this Low Carb Red Bean Ice Cream, a unique twist on a beloved Asian dessert that fits perfectly into a keto-friendly lifestyle. Made with smooth coconut cream, heavy cream, erythritol sweetener, and softened cream cheese, this rich treat delivers a luxurious texture and a subtle earthy flavor from protein-packed red beans. The addition of xanthan gum ensures a velvety scoop every time, whether you use an ice cream maker or the no-churn method. Ready in just 20 minutes of prep and featuring naturally gluten-free and low-carb ingredients, this guilt-free dessert is perfect for anyone seeking a healthier alternative without compromising indulgence. Serve it soft-serve style or let it firm up for an irresistibly creamy finish—the choice is yours!
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Recipe Information
Ingredients
- 1 cup Canned red beans, rinsed and drained
- 1 cup Coconut cream
- 1 cup Heavy cream
- 4 ounces Cream cheese, softened
- 0.5 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 0.5 cup Almond milk, unsweetened
- 0.25 teaspoon Xanthan gum
Instructions
Begin by placing the rinsed and drained red beans into a blender. Add the coconut cream, heavy cream, almond milk, and cream cheese. Blend until smooth and no bean chunks remain.
Add the erythritol sweetener, vanilla extract, and xanthan gum to the blender. Blend again to fully integrate the ingredients. The xanthan gum will help thicken the mixture and provide a creamy texture.
Transfer the blended mixture to a medium-sized mixing bowl.
If using an ice cream maker, pour the mixture into the ice cream maker and churn according to the manufacturer's instructions. This process typically takes around 20-25 minutes.
If you do not have an ice cream maker, pour the mixture into a shallow, freezer-safe container. Place in the freezer and stir with a fork every 30 minutes for the first 2-3 hours to break up ice crystals.
Once the ice cream reaches a soft-serve consistency, it's ready to be served. If you prefer firmer ice cream, transfer it to an airtight container and freeze for an additional 1-2 hours.
Allow the ice cream to sit at room temperature for about 5-10 minutes before scooping and serving, as this will make it easier to scoop.
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 290.5 g | 106% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 130.0 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 407 mg | 31% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1044 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
