I scream, you scream, we all scream for ICE CREAM!!!! Anyone who knows me, knows the one thing I can’t live without is ICE CREAM!! I seriously could finish off a gallon of ice cream with no problem! This is precisely why I HAD to come up with a few healthy ice cream alternatives to have on hand for when my ice cream attacks happen (they happen every night!!). One of the very first recipes I shared with you all was my Almond Milk Ice Cream (https://eatyourheartoutedibles.com/wp-content/uploads/2015/11/Guilt-Free-Ice-Cream-Recipe.pdf), still my favorite go-to for an extremely low calorie alternative, but recently I have been receiving a lot of requests for an ice cream that has more substance and more protein. So one night, I experimented and was pleasantly surprised at the outcome (not going to lie, I was leery of this one). I know, I know,white beans do not come to mind when you think of a creamy, sweet treat, but after you try this recipe, I know you will have a change of heart!

The beans add a nice thick consistency to traditional “banana ice cream” – not to mention the added fiber and protein! Feel free to throw in some add-ins like mini chocolate chips, a tablespoon of peanut butter or shredded coconut flakes!

Creamy White Bean Ice Cream

Yield  – I am not sure how much this yields, maybe enough for 3 people, unless you are  greedy like me, then just enough for 1 LOL!

Ingredients

1 1/2 cups cooked white beans – frozen

1 ripe banana – frozen

Sweetener of choice – I like liquid Stevia or honey

1/2 tsp. vanilla Splash of almond milk/soy milk/cow’s milk etc.

Directions

1. I start by nuking my beans and banana in the microwave at 50% power for about 30-40 seconds, just so they are not rock-solid when you add them to the food processor
2. Grab your food processor and throw your mildly nuked beans and bananas, sweetener of choice and vanilla in the processor and turn on that bad boy and let it do the work for you!
3. It will take a few minutes for everything to break down and start to blend together, so after about 2 minutes you may want to add a splash or two of your milk of choice – until the beans/banana mixture becomes nice and smooth and creamy and reaches your desired consistency.
4. DO NOT add too much milk, start out very slow, 1 tablespoon at a time, you can always add more, but you can’t take it out once it is in lol….and if you put too much liquid you will wind up having a smoothie (not a bad thing, just not what we are going for here).

Enjoy right away!

Click here to download a printable copy of the Creamy White Bean Ice Cream Recipe