Black Bean Ice Cream Recipe

Photograph: cookbookman17 on Flickr

Red bean ice cream is a staple of the Asian dessert freezer—the combination of soft, sweet beans with cream, sugar, and sub-zero temperature is delicious, and makes fast converts of even people more accustomed to eating beans in savory rather than sweet form.

In this recipe, I've adapted the red bean model to a Central American context, using black beans instead of red, and flavoring with cinnamon, piloncillo, and a splash of dark rum.

The ice cream is dark and rich, with a delicious bitterness from the piloncillo, an unrefined sugar, and a beautiful dark color from the beans. Another testament to the very happy marriage of beans, sugar, and cream.

Recipe Facts

Active: 40 mins
Total: 5 hrs
Serves: 8 servings
Makes: 1 quart

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  • 3 cups half and half

  • 1/3 cup canned unsalted black beans, drained

  • 1/4 cup piloncillo or panela, or brown sugar

  • 1/4 cup white sugar

  • 2 teaspoons powdered cinnamon

  • Splash of rum


  1. Heat the half-and-half and beans over a low flame until the beans start to fall apart and the dairy takes on some of their color, about 20 minutes. Add the sugar and cinnamon and stir until dissolved. Chill in the fridge for 4 hours, or until cold.

  2. Add the rum, and spin in the ice cream machine according to manufacturer's instructions.

Special equipment

Ice cream machine

Nutrition Facts (per serving)
63 Calories
0g Fat
15g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 63
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Total Sugars 12g
Protein 1g
Vitamin C 0mg 0%
Calcium 17mg 1%
Iron 0mg 2%
Potassium 52mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)