Red Bean Ice Cream

Ingredients

• 1 can (15 oz) Adzuki Beans
• ⅔ cup Date Paste
• 1 cup Frozen Blueberries
• 1 cup Unsweetened Plant-based Milk
• 1 tsp Vanilla Extract

Instructions

1. In a high-power blender or food processor, combine the adzuki beans and date paste. Blend for about 2 minutes until very smooth, adding water 1 tablespoon at a time as needed to achieve a thick, creamy puree.
2. Spoon the puree into an ice cube tray or drop heaping tablespoons onto a parchment-lined baking sheet. Freeze for at least 3 hours until solid.
3. Once frozen, transfer the bean puree cubes to a blender or food processor. Add the frozen blueberries, plant-based milk, and vanilla extract.
4. Blend until completely smooth, adding more milk a little at a time if needed to keep the mixture moving.
5. Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze 1 to 2 hours for a firmer scoop. Season lightly with a pinch of salt to taste before serving if desired.