Dairy Free Mung bean Ice Cream

Green mung beans  are commonly use for sweet dishes in Indonesia, one of popular Indonesian dish  are mung bean porridge or we call it "bubur kacang hijau" this sweet porridge can be serve as warm breakfast or dessert,  I was inspired to make ice cream recipe out of it, So I made dairy free mung bean ice cream, but you can use dairy ingredients if you like to try out.






Mung bean seeds is very hard, soak them first in cold water for few hours before you cook, or if you soak over night make sure store in the fridge ,other wise if you leave them on room temperature they will  be sprout.

I have two recipe bellow to try out, the second recipe is more simple and only four ingredients needed
egg free and no sugar added if use can of coconut cream.


Ingredients :
- 7 oz  green mung beans / half bag
- 1/2 cup sugar
- 3 egg yolk
- 2 cup coconut milk
- 1 1/2 cup  silk pure coconut milk


Preparation :
Cook green mung beans in water until soft
Drain excess water
puree 3/4 of the beans into a paste or leave some whole for the texture
beat the sugar and egg yolk together in a medium bowl until pale yellow
bring coconut milk to a boil in a medium sauce pan and remove from the heat
whisk into egg mixture and scrap back into the sauce pan,stir constantly over medium-low heat,with a whisk until custard thicken about 5 minutes or so,
make sure to scrape the bottom of the pan
strain the custard into a clean bowl,mix in the green mung beans paste and stir in the silk pure coconut milk.
Cover and refrigerate completely before churning into ice cream maker,
process into ice cream maker for 10 minutes or so make about a quart.

Tip  * serve immediately is best, or if you store on the freezer ,thaw first before you serve*



OR Without egg and sugar, follow the recipe bellow.

- 14 oz  cooked green mung bean
- 1 can coconut cream
- 1 can coconut milk
- 1 teaspoon vanilla extract

 ( blender all ingredients, and process in the ice cream maker until smooth and creamy )
E N J O Y ,,,,,

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