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If you’re a hibachi fan, you may have been offered a scoop of red bean ice cream after your meal. You may have winced if you’re not familiar with sweet red bean paste. It’s made up of adzuki beans simmered in sugar until it’s thick, creamy. And, I promise, it doesn’t taste like a burrito. This popular asian flavor is what inspired today’s recipe Red Bean Nice Cream.
This vegan take on red bean ice cream is high in satiating fiber and protein. It’s also far lower in added sugar. I used leftover homemade red bean paste from my Red Bean Mochi to control the sugar content even more. To save yourself time though, you can use store bought or find it online!
Ready in just minutes, this nice cream makes the perfect, healthy summer treat to enjoy after nearly burning the house down with a tiny onion volcano. Or, just, yknow, whenever you feel like having it.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Recipe:
Makes about 2 servings
Ingredients:
200 g - Papaya
200 g - Banana
200 g - Cauliflower
255 g - Silken Tofu
60-120 ml - Nut Milk
115 g - Red Bean Paste - Plus more for topping
½ tsp - Vanilla Extract
¼ tsp - Kosher salt
Instructions:
20 minutes before blending, put your jars or bowl in the freezer*.
Add all smoothie ingredients to a food processor or high speed blender. Blend until completely smooth.
Remove jars from the freezer. Pour nice cream in. Top with desired toppings and enjoy!
*Notes:
Check out the ultimate smoothie bowl guide for info on how to get the thickest smoothie bowls!
Use just enough nut milk to get the food processor or blender going in order to ensure that your smoothie bowl is thick. Start with 60 ml and add more as needed to reach desired consistency.
Placing your jar in the freezer helps to ensure the smoothie bowl stays cold