Richly Delicious Mung Bean Ice Cream: Dairy-Free Indulgence
- Jeffrey Dunan
- 1 day ago
- 18 min read
Article-At-A-Glance
Mung bean ice cream offers a protein-rich, fiber-packed alternative to traditional dairy desserts while maintaining a luxuriously creamy texture
The natural starch content in mung beans creates an exceptionally smooth mouthfeel without the need for artificial stabilizers
With its mild, adaptable flavor profile, mung bean serves as the perfect canvas for countless flavor variations from traditional Asian-inspired to modern chocolate fusions
Full-fat coconut milk enhances the richness of mung bean ice cream, creating a decadent dairy-free indulgence that rivals conventional options
Proper preparation techniques like overnight soaking and thorough blending are essential for achieving the silkiest texture possible
Join Lotus Ministry Trust in Fighting Hunger Across Bangladesh
Imagine scooping into a dessert so velvety smooth and decadently creamy that you'd never guess it was completely dairy-free. That's the magic of mung bean ice cream.
This revolutionary plant-based dessert has been captivating taste buds across the globe, combining indulgent texture with nutritional benefits that traditional ice cream simply can't match. The humble mung bean—a staple in many Asian cuisines—transforms into an extraordinarily luxurious frozen treat when properly prepared. The team at Plant Powered Delights has perfected this ancient-meets-modern approach to dairy-free ice cream, creating recipes that satisfy even the most discerning ice cream connoisseurs.
What makes this emerald-hued legume so special in the world of frozen desserts? The answer lies in its unique composition and remarkable adaptability. Once you discover how this unassuming bean can create such richly delicious results, you may never look at traditional ice cream the same way again.
Why Mung Bean Ice Cream Is the Dairy-Free Dessert You Need
The dairy-free dessert landscape has exploded in recent years, with alternatives ranging from coconut and almond milk bases to avocado and banana. Yet among this crowded field, mung bean ice cream stands apart. Unlike many plant-based options that struggle to achieve the creaminess of dairy ice cream, mung bean creates an exceptionally smooth texture without artificial additives. Its naturally occurring compounds mimic the fat-and-protein matrix that gives conventional ice cream its beloved mouthfeel.
Health-conscious dessert lovers appreciate that mung bean ice cream delivers genuine indulgence without compromising nutritional values. This remarkable dessert often contains significantly less sugar than traditional ice cream while offering protein, fiber, and essential vitamins that are absent in conventional frozen treats. For those with dairy allergies or lactose intolerance, it represents not just a substitute but a superior alternative.
Perhaps most impressive is mung bean ice cream's versatility. The bean's subtle flavor profile allows it to serve as a neutral canvas for endless creativity. From traditional Asian-inspired flavors like matcha or red bean to Western classics like chocolate chip or strawberry, mung bean ice cream adapts beautifully to diverse flavor profiles.
What Makes Mung Beans Perfect for Creamy Ice Cream
"The secret to exceptional dairy-free ice cream lies not in mimicking dairy, but in discovering ingredients like mung beans that naturally create luxurious textures through their unique properties. When properly prepared, mung beans offer the perfect balance of starch, protein, and natural sugars that transform into something truly magical when frozen." - Master Ice Cream Artisan, Chen Wei
Mung beans possess several unique characteristics that make them ideal for creating premium non-dairy ice cream. Their composition includes the perfect ratio of starch, protein, and natural sugars—elements that, when properly prepared, create a base that freezes with remarkable smoothness. Unlike some other plant-based alternatives, mung beans don't impart strong flavors that need to be masked, allowing other ingredients to shine.
The molecular structure of mung bean starch behaves differently from other common plant starches when heated, cooled, and frozen. This distinctive quality allows it to form a creamy emulsion that remains stable through the freezing process, resulting in ice cream that maintains its smoothness even after days in the freezer—a notorious challenge for homemade dairy-free ice creams.
The Secret Starch Content That Creates Silky Texture
The extraordinary texture of mung bean ice cream comes largely from its unique starch profile. When cooked, mung bean starch gelatinizes at a different rate than other common starches, creating a naturally thick, glossy base. This gelatinized starch acts as a natural stabilizer, preventing the formation of ice crystals that plague many homemade non-dairy ice creams.
Professional ice cream makers often add commercial stabilizers like guar gum or carrageenan to achieve smooth texture, but mung beans offer this quality inherently. The specific amylose-to-amylopectin ratio in mung bean starch creates the ideal structure for frozen desserts, binding water molecules and preventing them from forming large ice crystals during freezing and thawing cycles. This natural property is why mung bean ice cream maintains its scoop-ability even after extended freezer storage.
Mild Flavor Profile That Takes On Any Taste
Unlike coconut or cashew-based ice creams that retain distinctive flavors, mung beans offer a remarkably neutral base that adapts beautifully to virtually any flavor profile. This mild character acts as a culinary chameleon, readily absorbing and showcasing the flavors you pair with it. The subtle earthiness of mung beans adds depth rather than competing with added flavors, creating a sophisticated complexity that elevates the final product beyond simple sweetness.
This adaptability makes mung bean ice cream an ideal canvas for both delicate flavors like vanilla or jasmine that might get lost in stronger bases, as well as bold additions like chocolate or coffee. Expert ice cream crafters particularly appreciate how mung beans allow subtle flavor notes to shine through without being overwhelmed by the base itself.
Protein-Packed Alternative to Traditional Bases
What truly sets mung bean ice cream apart nutritionally is its impressive protein content. While traditional ice cream derives its protein primarily from dairy, and many plant-based alternatives offer minimal protein, mung beans provide a substantial protein boost. Each serving typically contains 3-5 grams of complete protein, making it not just a treat but a genuinely nutritious dessert option. For a delicious recipe, check out this mung bean coconut milk ice cream.
This protein content contributes significantly to the ice cream's satisfying mouthfeel and helps create that elusive creaminess that many dairy-free options lack. The balanced amino acid profile of mung beans also means your body can efficiently utilize this protein, unlike some other plant sources with incomplete profiles.
Essential Ingredients for Rich Mung Bean Ice Cream
Transform Lives in Bangladesh Through Lotus Ministry Trust's Food Relief Program
Creating truly exceptional mung bean ice cream requires carefully selected ingredients that complement the beans' natural properties. While the recipe can be wonderfully simple, each component plays a crucial role in developing the rich, indulgent texture and balanced flavor profile that makes this dessert so remarkable.
1. High-Quality Dried Mung Beans
The foundation of outstanding mung bean ice cream begins with selecting premium beans. Look for whole dried mung beans with vibrant green coloring and uniform size, indicating freshness and proper maturation. Avoid beans with visible cracks, discoloration, or dull appearance, as these signs suggest older beans that may have diminished flavor and starch quality.
Freshness matters tremendously with mung beans, as older beans develop slight bitterness and their starch structure begins to degrade. For optimal results, purchase from suppliers with high turnover or specialty Asian markets where mung beans are staple ingredients. Store unused beans in airtight containers in cool, dark places to maintain their quality for future batches.
2. Full-Fat Coconut Milk
While multiple plant milks work in mung bean ice cream, full-fat coconut milk creates the most luxurious texture and richness. The high fat content (typically 15-20%) in quality coconut milk contributes essential creaminess that mimics heavy cream in traditional ice cream. Choose brands that contain only coconut and water, avoiding those with additives, gums, or stabilizers that can interfere with the natural properties of the mung beans.
For truly exceptional results, many artisanal ice cream makers recommend using coconut cream rather than milk, or refrigerating canned coconut milk overnight and using only the separated thick cream portion. This concentration of coconut fat creates an extraordinarily rich base that freezes with perfect scoopability.
3. Natural Sweeteners That Complement
The choice of sweetener significantly impacts both flavor profile and texture of mung bean ice cream. While conventional sugar works perfectly well, alternative sweeteners can enhance the unique characteristics of mung beans. Coconut sugar contributes caramel notes that beautifully complement the subtle earthiness of mung beans. Maple syrup adds depth and complexity without overpowering the base. For a traditionally Asian-inspired version, try using rock sugar or palm sugar, which enhance the beans' natural sweetness without adding competing flavors.
Liquid sweeteners like maple syrup or agave also contribute to softer freezing properties, helping maintain scoopability straight from the freezer. For diabetic-friendly options, monk fruit sweetener works particularly well with mung beans, as its clean sweetness doesn't interfere with the bean's subtle flavor profile.
4. Stabilizers for Perfect Scoopability
While mung beans naturally provide excellent structure, a small amount of additional stabilizer can elevate homemade ice cream to professional quality. Tapioca starch (1-2 teaspoons per quart) gently cooked into the base enhances the mung beans' natural thickening properties. For those seeking the smoothest possible texture, a quarter teaspoon of guar gum incorporated during the final blending stage prevents ice crystal formation during storage.
For those preferring to avoid additives entirely, a tablespoon of vodka or bourbon serves as a natural anti-freeze, lowering the freezing point slightly without adding perceptible alcohol flavor. This trick is particularly useful for home freezers, which typically run colder than professional ice cream storage.
Step-by-Step Preparation Method
Creating silky smooth mung bean ice cream requires attention to detail throughout the preparation process. Each stage influences the final texture and flavor, with seemingly minor techniques making significant differences in the end result.
Proper Bean Soaking Technique
Begin by thoroughly rinsing 1 cup of dried mung beans under cold water until the water runs clear, removing any dust or debris. Place the clean beans in a large bowl and cover with 3 cups of filtered water. The soaking process is crucial for developing optimal texture—allow the beans to soak for at least 4 hours, though overnight (8-12 hours) yields superior results by fully hydrating the starch molecules.
Proper Bean Soaking Technique
Begin by thoroughly rinsing 1 cup of dried mung beans under cold water until the water runs clear, removing any dust or debris. Place the clean beans in a large bowl and cover with 3 cups of filtered water. The soaking process is crucial for developing optimal texture—allow the beans to soak for at least 4 hours, though overnight (8-12 hours) yields superior results by fully hydrating the starch molecules.
After soaking, you'll notice the beans have expanded significantly, nearly doubling in volume. This expansion indicates successful hydration of the starches that will later create your ice cream's silky texture. Drain and rinse the soaked beans once more before proceeding to the cooking stage.
Cooking Beans to the Ideal Consistency
Transfer the soaked mung beans to a medium saucepan and add fresh water until the beans are covered by about an inch. Bring the water to a gentle boil, then reduce to a simmer. Avoid vigorous boiling which can cause the beans to split and release too much starch too quickly. For perfectly cooked beans, maintain a gentle simmer for 30-40 minutes until the beans are completely tender and easily smashed between your fingers.
The cooking water will gradually turn slightly cloudy and take on a greenish hue—this is normal and indicates the desirable starches are being released. Test for doneness by removing a few beans and pressing them between your fingers. They should yield easily with minimal resistance and have a uniform softness throughout. Undercooked beans will create grainy ice cream, while overcooked beans might lose some of their binding properties.
Blending for Maximum Creaminess
Once your beans reach perfect tenderness, drain them but reserve about 1/2 cup of the cooking liquid to aid in blending. Allow the beans to cool for 10-15 minutes before transferring to a high-powered blender. Add 1/4 cup of the reserved cooking liquid initially, then blend on high speed for 2-3 minutes until completely smooth. The mixture should have a velvety consistency without any detectable particles or graininess.
For truly exceptional creaminess, pass the blended mixture through a fine-mesh sieve or chinois. This extra step eliminates any remaining particles that might interfere with the ice cream's silky texture. The resulting purée should be glossy, homogenous, and thick enough to coat the back of a spoon while still being pourable.
Chilling and Churning Tips
Combine your mung bean purée with coconut milk, sweetener of choice, and any flavor additions in a large mixing bowl. Whisk thoroughly to incorporate all ingredients, then cover and refrigerate the mixture for a minimum of 4 hours, preferably overnight. This extended chilling period allows flavors to meld and ensures the base is sufficiently cold for optimal churning. For more details, you can check out this mung bean coconut milk ice cream recipe.
When churning in an ice cream maker, pour the thoroughly chilled base into the frozen drum and follow manufacturer's instructions, typically churning for 20-25 minutes. The mixture will gradually increase in volume and develop a soft-serve consistency. For best results, stop churning when the ice cream pulls away slightly from the sides of the container but is still soft enough to scoop easily.
Freezing Time for Best Results
Transfer the freshly churned ice cream to a shallow, freezer-safe container. For professional-quality results, press parchment paper directly onto the surface of the ice cream before sealing with an airtight lid. This prevents air exposure that can lead to freezer burn and textural degradation.
Allow the ice cream to harden in the freezer for at least 4 hours before serving. Unlike dairy-based ice creams that often require 10-15 minutes of tempering before scooping, properly made mung bean ice cream remains remarkably scoopable even directly from the freezer. This exceptional property comes from the unique starch structure of the beans combined with the fat content of the coconut milk.
Flavor Variations to Transform Your Base
While the natural subtle sweetness of mung beans creates a delicious ice cream on its own, the true magic happens when you experiment with different flavor combinations. The neutral base serves as a perfect canvas for both traditional and innovative flavor profiles.
Traditional Asian-Inspired Variations
Embrace the cultural roots of mung beans by incorporating traditional Asian flavors that have centuries of proven compatibility. Matcha powder (1-2 tablespoons per quart) creates a stunning emerald-colored ice cream with sophisticated bitter-sweet complexity. Steep 3-4 pandan leaves in your coconut milk before mixing for a uniquely aromatic vanilla-like flavor popular throughout Southeast Asia.
For a more pronounced flavor experience, incorporate red bean paste (1/4 cup per quart) during the final minutes of churning to create a beautiful marbled effect. Black sesame is another exceptional pairing—toast 1/3 cup black sesame seeds until fragrant, then grind to a paste before blending with your base for a nutty, slightly bitter contrast that balances the sweetness perfectly.
Chocolate Mung Bean Fusion
The subtle earthy notes of mung beans pair surprisingly well with chocolate, creating a deeply satisfying dessert experience. For a rich chocolate variation, whisk 1/3 cup of high-quality cocoa powder with your sweetener before incorporating into the base. The natural starchiness of the mung beans helps the cocoa particles remain suspended rather than sinking, creating remarkably even chocolate distribution.
For chocolate lovers seeking more intensity, consider adding 2 ounces of melted dark chocolate (70% or higher) to your base after chilling but before churning. The higher fat content contributes additional richness while the complex flavor compounds in quality dark chocolate complement the subtle nuttiness of the mung beans. A pinch of sea salt enhances all these flavors while reducing the perception of sweetness.
Fruity Combinations That Shine
Fresh fruits bring vibrant flavors and natural sweetness that balances beautifully with mung bean's creamy base. Mango creates a tropical sensation when 1 cup of puréed ripe mango is folded into the base before churning. The natural enzymes in mango also contribute to a softer freeze and enhanced scoopability.
Berry variations work exceptionally well—particularly strawberries and blueberries, which offer complementary acidity. For best results, macerate 1 1/2 cups of berries with 2 tablespoons of sweetener for 30 minutes before blending and straining to remove seeds. This concentrated fruit purée should be swirled into the ice cream during the final minutes of churning for beautiful ripples of color and bursts of flavor.
Spice Infusions for Complexity
Warming spices elevate mung bean ice cream to gourmet status while enhancing its natural attributes. Infuse your coconut milk with 1 cinnamon stick, 3 cardamom pods, and a star anise pod by warming gently for 20 minutes before cooling and straining. This chai-inspired profile creates a sophisticated dessert perfect for cooler months.
For a more unexpected flavor adventure, try infusing the coconut milk with 1 tablespoon of fresh ginger and 2 teaspoons of turmeric for a golden-hued ice cream with anti-inflammatory properties and complex, slightly spicy notes. The natural sweetness of the mung beans balances these warming spices perfectly, creating a uniquely satisfying frozen treat.
Nutrition Benefits That Make This Ice Cream Special
Support Lotus Ministry Trust's Mission to Nourish
Vulnerable Communities in Bangladesh
Beyond its incredible taste and texture, mung bean ice cream offers impressive nutritional advantages over conventional frozen desserts. This guilt-free indulgence provides substantial nutrients while satisfying sweet cravings—a rare combination in the dessert world.
Protein Content Compared to Other Dairy-Free Options
Most plant-based ice creams fall drastically short on protein compared to their dairy counterparts. Mung bean ice cream stands apart with approximately 4-6 grams of complete protein per serving—significantly higher than coconut, almond, or oat-based alternatives that typically contain less than 1 gram. This protein content contributes meaningful nutritional value while enhancing the ice cream's satisfying mouthfeel.
The protein in mung beans contains all nine essential amino acids, making it nutritionally complete. This exceptional protein profile makes mung bean ice cream particularly valuable for plant-based diets where complete protein sources can be challenging to incorporate, especially in desserts.
Fiber That Regular Ice Cream Lacks
Each serving of mung bean ice cream delivers approximately 3-4 grams of dietary fiber—a nutrient entirely absent in conventional ice cream. This fiber content supports digestive health and creates greater satiety, making it easier to be satisfied with a reasonable portion size. The particular type of fiber in mung beans also functions as a prebiotic, feeding beneficial gut bacteria that support overall immune function.
The fiber in mung bean ice cream also contributes to blood sugar regulation, helping prevent the rapid spikes and crashes associated with typical sugar-laden desserts. This property makes it an excellent option for those monitoring blood glucose levels or seeking more balanced energy throughout the day.
Lower Sugar Potential Without Taste Sacrifice
The natural sweetness and creamy texture of mung beans allow for significant reduction in added sugars without compromising taste or mouthfeel. While conventional ice cream often contains 20-25 grams of added sugar per serving, mung bean versions can achieve similar satisfaction with just 8-12 grams—a reduction of nearly 50%. This lower glycemic impact makes it suitable for those monitoring sugar intake without giving up dessert entirely.
The starches in mung beans convert partially to natural sugars during cooking, contributing subtle sweetness that reduces the need for additional sweeteners. This inherent quality allows for greater control over the final sweetness level while maintaining rich flavor and creamy texture. For those seeking even lower sugar options, monk fruit or stevia work exceptionally well with mung beans, as their sweetness profiles complement rather than compete with the beans' natural flavors.
For those transitioning to less sweet desserts, mung bean ice cream offers an ideal middle ground—satisfyingly sweet without overwhelming the palate. Many enthusiasts report that after becoming accustomed to the balanced sweetness of mung bean ice cream, conventional options taste excessively sweet and one-dimensional by comparison.
Contains essential minerals including iron, magnesium, and potassium
Provides antioxidants that help reduce inflammation
Offers B vitamins that support energy metabolism
Contains plant compounds that support heart health
Common Troubleshooting for Perfect Results
Even with careful preparation, creating the perfect mung bean ice cream may require some adjustments based on your specific ingredients and equipment. Understanding how to address common challenges ensures consistent success with this unique dessert.
Many first-time mung bean ice cream makers encounter similar issues, most of which can be easily resolved with simple adjustments to technique or ingredients. The following solutions address the most common challenges while preserving the authentic character of this special dessert.
Fixing Grainy Texture Issues
If your mung bean ice cream develops a grainy texture, insufficient blending is typically the culprit. Return the base mixture to a high-powered blender and process for 2-3 additional minutes on the highest setting. Adding 1 tablespoon of neutral oil like refined coconut oil during this re-blending can help create a smoother emulsion that resolves graininess.
Another common cause of grainy texture is undercooked beans. Ensure beans are completely tender before blending by testing several beans from different areas of your cooking pot. They should easily smash between your fingers with no resistance. If graininess persists despite thorough cooking and blending, passing the mixture through a fine-mesh sieve or food mill eliminates any remaining particles.
Preventing Ice Crystal Formation
Large ice crystals that create an unpleasant texture typically result from slow freezing or temperature fluctuations during storage. For optimal crystal prevention, ensure your ice cream maker's bowl is thoroughly frozen (at least 24 hours in most freezers) and that your base mixture is completely chilled before churning. The faster the freezing process, the smaller the resulting ice crystals will be.
For storage, use shallow containers rather than deep ones, as they allow for more rapid freezing throughout the entire batch. Covering the ice cream's surface directly with parchment paper before sealing the container prevents condensation from forming and refreezing on the surface. For commercial-quality results, add 1 tablespoon of food-grade glycerin to your base before churning—this lowers the freezing point and drastically reduces crystal formation without affecting flavor.
Adjusting Sweetness Levels
Finding your personal sweetness preference may require experimentation, as individual tastes vary significantly. If your first batch proves too sweet or not sweet enough, adjust in increments of 2 tablespoons of sweetener per quart for your next batch. Remember that cold temperatures dull sweetness perception, so your base should taste slightly sweeter than desired before freezing to achieve the perfect level once frozen.
Serving and Storage Tips for the Best Experience
Serve mung bean ice cream in pre-chilled bowls to prevent premature melting, and consider pairing with complementary toppings like toasted coconut flakes, crushed pistachios, or a light drizzle of coconut caramel sauce. For optimal texture, store in the middle of your freezer rather than the door or edges where temperature fluctuates most. Properly stored mung bean ice cream maintains peak quality for up to two weeks, though its exceptional scoopability means it rarely lasts that long!
Frequently Asked Questions
As mung bean ice cream continues gaining popularity, many newcomers have questions about this unique dessert. The following answers address the most common inquiries and help ensure successful results for both first-time makers and experienced ice cream crafters.
Understanding these fundamentals will help you create exceptional mung bean ice cream and explore creative variations with confidence. With practice, you'll develop an intuitive feel for working with this versatile ingredient.
Can I use canned mung beans instead of dried ones?
While dried mung beans produce the best texture due to their higher starch content, canned beans can work in a pinch. If using canned, choose those packed in water without salt or other additives, drain thoroughly, and skip the soaking and cooking steps. You'll likely need to add 1-2 teaspoons of tapioca starch to compensate for the lower starch content in canned beans. The texture won't be quite as luxuriously smooth as with dried beans, but you'll still achieve a delicious result with significantly less preparation time. For a unique recipe, try making mung bean coconut milk ice cream.
How does mung bean ice cream compare to other bean-based desserts?
Mung bean ice cream offers a significantly smoother texture than other bean-based desserts like red bean or adzuki bean ice cream due to its higher starch-to-fiber ratio. Unlike those varieties, which often retain some textural presence, properly prepared mung bean ice cream achieves a completely smooth consistency similar to premium dairy ice cream. Its more neutral flavor profile also makes it more versatile as a base for various flavor additions, while red bean and adzuki versions typically have stronger inherent flavors that limit their adaptability.
Is mung bean ice cream suitable for people with soy allergies?
Yes, mung beans are legumes distinct from soybeans with different allergenic proteins
Most people with soy allergies can safely consume mung beans without reaction
Always verify all other ingredients (particularly any stabilizers) are soy-free
For severe allergies, consult a healthcare provider before trying any new legume
Mung beans belong to the legume family along with soybeans, but they contain different allergenic proteins. Most individuals with soy allergies can consume mung beans without issue, making this ice cream an excellent alternative to both dairy and soy-based options. However, as with any food allergy, reactions can vary between individuals.
If you have a severe soy allergy or cross-reactivity with multiple legumes, consider starting with a small taste test before consuming a full serving. The vast majority of people find mung beans to be highly digestible and non-allergenic compared to many other legumes, contributing to their growing popularity in plant-based cuisine.
Always check all additional ingredients for potential soy derivatives, particularly in commercial coconut milks or added stabilizers, which sometimes contain hidden soy lecithin or other soy-derived components.
How long can I store homemade mung bean ice cream?
Peak quality: 1-2 weeks in a standard home freezer
Acceptable quality: up to 1 month when properly stored
Best storage container: shallow, airtight container with minimal headspace
Optimal temperature: consistent -5°F (-21°C) or lower
Homemade mung bean ice cream maintains its peak texture and flavor for approximately 1-2 weeks when stored properly. Unlike dairy ice cream, which often becomes rock-hard in home freezers, mung bean ice cream retains remarkable scoopability throughout its storage life thanks to its unique starch structure.
For best long-term storage results, transfer freshly churned ice cream to shallow containers rather than deep ones. This minimizes the formation of large ice crystals during the freezing process. Press parchment paper directly against the surface before sealing with an airtight lid to prevent freezer burn and ice crystal formation on the surface.
Store your containers in the coldest part of your freezer, typically the back rather than the door where temperature fluctuates with opening and closing. If you notice the development of ice crystals after extended storage, letting the ice cream soften slightly and re-churning can refresh the texture, though some volume may be lost in the process.
Can I make mung bean ice cream without an ice cream maker?
Yes, you can create delicious mung bean ice cream without specialized equipment using the freeze-and-stir method. After preparing your chilled base, pour it into a shallow metal baking dish and place in the freezer. Check every 30 minutes and vigorously whisk, blend, or process the partially frozen mixture to break up ice crystals. Repeat this process 4-5 times over several hours until the desired consistency is achieved.
For superior no-churn results, incorporating 1 tablespoon of vodka or rum helps prevent hard freezing, while folding in 1/2 cup of coconut cream whipped to soft peaks introduces air that mimics the churning process. The result won't be quite as light as machine-churned versions but will still offer excellent flavor and a satisfying texture.
Another effective no-churn method involves freezing the base in ice cube trays until solid, then processing the frozen cubes in a food processor until smooth and creamy. This technique works particularly well with mung bean bases due to their natural starch content, which helps maintain creaminess even with this alternative freezing method.
The frozen-bag method also works wonderfully with mung bean ice cream—place your chilled base in a sealed freezer bag, then place this bag inside a larger bag filled with ice and salt. Shake vigorously for 5-7 minutes until the mixture thickens to soft-serve consistency, then transfer to a container and freeze until firm.
Comments