Low Carb Red Bean Ice Cream
Indulge in the creamy decadence of Low Carb Red Bean Ice Cream, a delightful twist on a classic Asian dessert that's perfect for those watching their carbs. This innovative recipe combines the earthy sweetness of red beans with rich coconut cream, heavy cream, and softened cream cheese for an ultra-smooth texture. Sweetened with erythritol and thickened with xanthan gum, this low-carb treat is completely sugar-free yet irresistibly luscious. Whether you have an ice cream maker or simply use a freezer-safe container, the recipe is easy to follow and ready in no time. Perfect for hot summer days or as a unique dessert option, this creamy, guilt-free indulgence is sure to impress!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
Transfer the blended mixture to a medium-sized mixing bowl.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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
| Serving size | (1074.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2262.1 |
| Total Fat 161.3g | 0% |
| Saturated Fat 109.3g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 365.5mg | 0% |
| Sodium 1051.6mg | 0% |
| Total Carbohydrate 290.5g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 130.0g | |
| Protein 21.8g | 0% |
| Vitamin D 43.9IU | 0% |
| Calcium 407.4mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 1043.9mg | 0% |
Source of Calories