Ever thought you could make ice cream with beans? Well, you can! And it’s delicious, not to mention high in fibres and proteins. So, if you’re curious, let us show you how we made these mung bean ice pops!
Ice cream made with beans is actually a thing across Asia. And while we were staying in Thailand, we tried adzuki bean ice pops, and we loved them!
So, after making this sweet mung bean paste for our munggo hopias, we thought: why not use the paste as a base for ice cream?
And that’s how our yellow mung bean ice cream recipe came to be. And it’s super easy!
To start, you need to get dry split mung beans. These tiny yellow beans are made from husked and halved whole green mung beans. You can also find them as mung dal or moong dal.
Then, follow the steps below to soak, cook, and puree the beans, and you’re ready to make the ice cream mix.
Beside mung beans, you’ll need only two other ingredients: milk and sugar.
But, if you want to make the ice cream dairy-free and sugar-free, use coconut milk and erythritol sweetener, as we did.
Once you’ve put together the ice cream mixture just pour it into popsicle moulds and let the freezer take care of the rest.
We bet these mung bean popsicles will surprise you! They taste sweet, nutty, a little beany, and have a rich texture. Really unique!
And they’re not just delicious, but healthy too. Imagine that one of these ice pops is 20% proteins and 35% fibres. All in just 60 calories. Wow!
So, this mung bean ice cream is brilliant if you’re looking for a weight-loss-friendly, high-protein ice cream recipe!
And for more healthy ice cream recipes, check out our pistachio banana gelato and jackfruit jam ice cream. And why not try this avocado matcha sorbet too? You’ll love it!
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