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- Add navy beans, non-dairy milk, banana, honey and extracts to the just of your high powered blender and blend on high for 3 minutes or until ridiculously smooth.
- Pour into a bowl and stir in strawberries and cherries.
- Ice cream maker version: transfer mixture into a bowl. Cover and chill for 12 hours. Then, use in your ice cream maker, according to its directions.
- Freezer method: separate mixture into 4 bowls and place in the freezer for a total of 3 hours. Remove bowls from the freezer every 30-45 minutes to whisk everything together and prevent the mixture from clumping.
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Add navy beans, non-dairy milk, banana, honey and extracts to the just of your high powered blender and blend on high for 3 minutes or until ridiculously smooth.
You have to blend the mix until it’s smooth. The smoother, the better. Blend it… HARD!
Then you pour the mix into a bowl and mix it with the chopped strawberries and pitted cherries.
If you have an ice cream maker, follow the ice cream maker instructions above. I have this Cuisinart Ice Cream Maker and I love it dearly. We keep the bowl in the freezer at all times so ice cream can be made on a whim.
If you don’t have an ice cream maker, I included non-ice cream maker instructions in the recipe, too. It’s good either way.
And… the last thing I have to say about this recipe…
Don’t let the beans scare you.
Embrace the bean.
Your life will be better because of it.
What’s the craziest recipe/meal you’ve seen/read/eaten?
Beans in ice cream definitely tops the cake for me. So strange, so good, so totally making this one more than once!