This homemade mung bean ice cream is a recreation of a childhood favorite. Back then, ice cream wasn’t as widely available as it is today. We had limited options, with chocolate not even being a choice on the menus of the iconic ice cream bikes that jingled their way through town. Mung bean ice cream was then our undisputed champion.
Every time we heard the ice cream bikes’ melody, we’d race outside, filled with anticipation, whether we had money for a treat or not. Childhood memories tied to food are truly special, wouldn’t you agree? ❤
Ingredients
Ingredients:
– 200gr mung bean –
– 60gr sugar
-100ml condensed milk
– 200ml whipping cream
– 50ml coconut milk
– Vanilla extract.
Method
Cook mung bean with sugar and water until soft. Turn off the heat and add vanilla extract.
Mix the cooked bean, sugar, condensed milk, and coconut milk.
Blend the mixture until finely mixed and pour into molds.
Keep in the freezer for 6-8 hours before serving!
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