Mung Bean Ice Cream (Vegan, High Protein)

Have you ever thought of making ice cream with beans? Yes you can! And it’s delicious, not to mention its high fiber and protein content. 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 all over Asia. And while in Thailand we tried Adzuki Bean Ice Cream and we loved them!

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 recipe for yellow mung bean ice cream came about. And it’s super easy!

To start you need to get dried mung beans. These tiny yellow beans are made from peeled 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 are ready to make the ice cream mix.

Besides mung beans, you only need two other ingredients: milk and sugar.

But if you want to make the ice cream dairy free and sugar freeuse coconut milk and erythritol sweetener like we do.

Once you’ve got the ice cream mix together, simply pour it into popsicle molds and let the freezer do the rest.

We bet these mung bean popsicles will surprise you! they taste sweet, nutty, a little beany, and have a rich texture. Truly unique!

And they are not only delicious, but also healthy. Imagine that one of these ice pops is 20% protein and 35% fiber. Everything in it only 60 calories. Wow!

So this Mung Bean Ice Cream is brilliant if you’re after a weight loss, high protein ice cream Recipe!

And for even more healthier ice cream recipes, check out our Pistachio Banana Gelato and Jackfruit Jam Ice Cream. And why not try this avocado matcha sorbet too? You will love it!

Step 1

Start by rinsing the dried yellow mung beans a few times until the water runs clear.

Then place them in a bowl, cover with water and let them soak for at least 4 hours or overnight.

Alternatively, you can soak them in hot water for 2 hours.

The beans absorb water and become so tender you can easily break them with your fingernails.

step 2

Drain and discard the soaking water.

Place the soaked yellow mung beans in a saucepan and cover with water.

Make sure the water is two fingers above the level of the beans, as they will expand during cooking.

Cover with a lid and bring the water to a boil.

Once boiling, simmer the beans over medium-high heat for 20-25 minutes or until tender and creamy.

When you see foam coming to the surface, skim it off with a spoon.

step 3

Place the cooked mung beans in a fine-mesh strainer or colander to allow excess water to drain.

Then, using a food processor or hand blender, puree them into a creamy paste.

You should now have about 220 grams of mung bean puree.

Cover with cling film and let cool slightly.

step 4

In a bowl, add hot coconut milk, followed by erythritol sweetener (or regular sugar) and salt.

Mix well until the sweetener or sugar is completely dissolved (1).

Next, add the yellow bean puree to the sweet milk mixture and whisk until incorporated.

You should now have a smooth and pourable ice cream batter (2).

step 5

Divide the bean ice cream into popsicle molds and fill them almost to the brim (the ice cream won’t expand much since there is very little water).

Cover with cling film, place the molds in the freezer and freeze for 2 hours.

If you want to make spoonable ice cream instead of popsicles, you can follow our instructions in this jackfruit ice cream recipe.

step 6

Now that the mung bean popsicles are partially frozen, you can slide a stick into the center of each popsicle mold.

The stick should stand by itself.

Return the ice cream to the freezer and freeze for at least 4 more hours until completely frozen.

step 7

When you’re done, run the molds under warm water to pop the popsicle out of its wrapper.

Your homemade mung bean ice cream pops are ready – enjoy!

tips

You can dust the popsicles with ground cinnamon or cardamom, or drizzle with melted dark chocolate and freeze until the chocolate has set.