Vegan Red Bean Ice Cream
Indulge in the creamy, dairy-free delight of Vegan Red Bean Ice Cream, a unique twist on a classic Asian dessert that's both satisfying and easy to prepare. Featuring the delicate sweetness of canned adzuki red beans and the rich creaminess of coconut milk, this vegan treat is brimming with bold yet balanced flavors. Enhanced with almond milk, a touch of granulated sugar, agave syrup, and fragrant vanilla extract, every bite delivers a harmonious blend of sweetness and nuttiness. This recipe takes just minutes to prep and, with the help of an ice cream maker, transforms into smooth, scoopable perfection with a soft-serve consistency before freezing to your desired firmness. Whether you're serving it on a hot summer day or as an elegant dessert at a dinner party, this homemade Vegan Red Bean Ice Cream is sure to surprise and delight. Perfect for those seeking plant-based, gluten-free alternatives or simply exploring international flavors, this ice cream is a must-try for both novice and seasoned chefs alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup canned adzuki red beans
- 1.5 cups coconut milk
- 0.5 cup almond milk
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons agave syrup
- 0.25 teaspoon salt
Instructions
Drain and rinse the canned adzuki red beans thoroughly under cold water to remove any excess sodium.
In a medium saucepan over medium heat, combine the coconut milk, almond milk, and granulated sugar. Stir occasionally and bring the mixture just to a simmer, ensuring the sugar has completely dissolved.
Remove the saucepan from the heat and stir in the vanilla extract, agave syrup, and salt. Allow the mixture to cool slightly.
Transfer the red beans to a blender. Add the coconut milk mixture to the blender and blend until completely smooth, ensuring no bean chunks remain.
Pour the blended mixture into a bowl and cover it with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until thoroughly chilled.
Once chilled, pour the mixture into an ice cream maker and churn it according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream into a freezer-safe container. Cover the surface with parchment paper or plastic wrap to prevent ice crystals from forming and freeze for at least 4 hours or until the ice cream is firm.
When ready to serve, let the ice cream sit at room temperature for about 5 minutes to soften slightly for easier scooping. Enjoy your homemade Vegan Red Bean Ice Cream!
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 164.6 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 292 mg | 22% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1102 mg | 23% | |
*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.
