We got blackberries in our co-op basket this week, and while they're delicious fresh, I thought I'd look for a new recipe to try them in. I got side-tracked when I saw Strawberry White Bean Ice Cream. Since I also had an egg yolk and some white beans left in the refrigerator that needed to be used up, I figured I'd do the experiment and see how it tasted. The "ice cream" was actually pretty good. Steven liked it too, although he prefers our standard smoothie. I didn't bother telling him there were beans inside!
Special Strawberry Ice Cream
2 cups White Beans, Drained
2 whole Frozen Bananas, Partially Thawed
1 teaspoon Vanilla
1 whole Egg Yolk (optional)
¼ cup Honey
1 cup Fresh Whole Strawberries
Blend white beans in a food processor until smooth. Cut bananas into small chunks. Add bananas, vanilla, egg yolk and honey to the processor bowl and whir until smooth. Add whole strawberries. Mix until the strawberries are mostly blended, but leave some bigger chunks. Add to an ice cream maker and mix until thickened to soft serve consistency.
Notes: I used both frozen bananas and strawberries, and that made it thick enough so I didn't bother with an ice cream maker. I should have cut the chunks a bit, or partially thawed them, because it did take a lot of "whirring" to get it smooth. It was the brown bananas that were handy; yellower ones would make the dessert prettier.