| Taste | Macros | Ease |
|---|---|---|
| ★★★☆☆ | ★★☆☆☆ | ★★☆☆☆ |
Recipe
Ingredients for a 24-oz pint:
- Adzuki beans (70 g)
- Coconut milk, unsweetened (100 ml)
- Silken tofu (170 g)
- Soy beverage, unsweetened (1 ¼ cups)
- Miso, white, reduced-sodium (1 tsps)
- Golden monkfruit sweetner with allulose (⅜ cup)
- Almond extract (⅛ tsp)
- Lemon juice (1 tsp)
- Almond, chopped (25 g)
- Crispy coconut roll, crushed (1 roll)
Instructions:
- Cook raw adzuki beans in water until soft. Alternatively, red bean paste can be used directly in step 2.
- Blend everything except chopped almonds and crispy coconut roll together.
- Freeze for 24 hours.
- Spin on LITE ICE CREAM (push down and re-spin if needed).
- Add in almonds and spin on MIX-IN.
- Optional: Sprinkle on crispy coconut roll flakes and serve immediately.
Nutrition Facts
Reflections
Overall Rating: ★★★☆☆
I’ve been wanting to experiment with red bean in ice cream for a while now! Red bean is such a classic Asian dessert filling and very nostalgic for me. This pint is subtly sweet and flavourful. The crunch from the almond is also very fun.
The Good (what went well):
- Red bean is a power food: High protein, high fiber, antioxidants, and minerals. What more can an ice cream ask for!
The Bad (lessons learned):
- Complicated and clashing flavours: I wanted to brighten the flavours a bit but the lemon juice seems to have clashed with the earthy flavours.
- Almond extract: The mix of miso and almond extract can create a medicinal flavour. Almond extract is super strong and can be reduced to perhaps a couple of drops.