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Navy Bean Ice Cream (Bean Cream)
Dessert

Navy Bean Ice Cream (Bean Cream)

24 h 30 minServes 2Nutri-Score B€
from @erinmomof1025 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • navy beans (cooked (dry beans cooked in Instant Pot, 22 min with natural pressure release))Pantry85 g
  • cottage cheese (full-fat)Dairy110 g
  • mango (diced)Produce30 g
  • raspberries (fresh or frozen)Produce30 g
  • coconut milk (to fill the container line)Beverages120 ml
  • brown sugar (or sweetener of choice, to taste)Pantry36 g
  • vanilla (extract)Pantry5 ml
  • salt (pinch)Spices1 g
  • black pepper (pinch)Spices1 g

per serving

Nutrition

230kcal

Carbs
28 g
Proteins
12 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Blender
  • Pressure cooker
  • Mixing bowl

step by step

Method

  1. Cook the navy beans

    • Cook the dry navy beans in the Instant Pot for 22 minutes with natural pressure release.
    • Drain and let cool.
    Step 1

  2. Fill the container

    • Add the cooked navy beans, cottage cheese, mango, raspberries, salt and pepper to the Ninja Creami container.
    • Add the brown sugar and vanilla.
    • Pour in the coconut milk up to the fill line.
    Step 2

  3. Freeze overnight

    • Freeze the container flat for at least 24 hours.
    Step 3

  4. Blend

    • Run the Lite Ice Cream program.
    • Run a knife along the edge to loosen any unmixed parts.
    • Add a splash of milk or cream and run the Remix program.
    Step 4

  5. Serve

    • Scoop and enjoy immediately.
    Step 5
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