If you’ve been reading my blog for a while (well, at least a few months’ time), you likely know how much I loathe the cold weather. In particular, I detest snow and ice. Oh, and frost. Also rime. And let’s not forget slush. Plus, boots and hats and mitts and gloves and scarves and big, bulky, quilted jackets and coats. Not to mention The Girls‘ paws getting all wet and snowy, leaving tracks across the floor whenever we come home from our walks. Oh, and I guess I should also mention all that salt and sand that gets thrown on the streets to keep them from becoming too treacherous, too. You know, now that I think of it, I also abhor the fact that it’s dark until 9:00 AM and then dark again by 4:30 PM. Oh, yeah, and what about having to shovel the driveway? And. . . .
Okay, you get the idea. Winter sucks.
Still, there are some bright moments. Cozy sweaters. Fireplaces. Fuzzy slippers. And, as my friends are constantly reminding me, “without winter, you’d never appreciate summer.” (Actually, no. Believe me, I’d still appreciate summer.)
I’ve been thinking about that concept as summer comes to a close, and I suppose it does have some merit. I mean, if a negative event occurs in our lives, it so often leads to something new that’s wonderful, right? Just as winter inevitably leads to spring.
To wit:
When I divorced the Starter Husband, initially, I was a wreck. On the other hand, our separation led to a year renting a townhouse with my lifelong friend, Gemini I, during which we shared some of our most cherished times together, forging memories and strengthening our friendship.
When I was diagnosed with candida, having to change my diet (again) was, at first, awful. But it led to this blog, lots of experimentation with lower glycemic desserts, and, ultimately, my upcoming book (which is set to hit shelves September 12th–wahoo! And don’t forget that you’re guaranteed the lowest price if you preorder before that date!).
When I had a huge row with the HH last week, we grumbled and brooded for hours. Then, right before bedtime, it led to an extended session of makeup TV, watching Breaking Bad together and sharing chocolate-cherry ice cream. (What? You thought it would lead to something other than that? This is a G-Rated blog, people!).
And so, even though school is about to start up again next week (or may have already started for some of you), the end of August in Toronto leads to fresh cherries, which leads to incredibly rich and enticing treats like this ice cream. See? Something good after the bad!
I recently received a copy of Kathy Hester’s Great Vegan Bean Book, and wow–what a gorgeous collection of recipes! They all look fantastic (and I’ll write about the book as soon as I have a chance to sample several of them), but in the meantime, I was inspired by her own frosty treats, all of which contain beans. I’ve made bean brownies, bean-based cookies, two kinds of bean butter and bean-based fudge, but never ice cream. It was time!
And so glad I did. This vegan dessert is sugar-free and candida diet-friendly, but no one would ever guess. The HH spooned it up gleefully and then asked when I’d be making it again. I love the fresh cherries for their brilliant crimson and abundant juiciness, but feel free to use frozen as well–I’m sure they’d be equally delicious.
So grab this chance for some of the last ice cream of the season. Pull up a bowl, scoop some out, and forget that winter is right around the corner.
Chocolate Cherry Ice Cream
The hidden beans in this frozen treat add protein and density without being detected in the final product. If you’re not worried about sweeteners, feel free to replace the stevia with coconut sugar or agave nectar. This ice cream can also be made successfully in a regular ice cream maker.
1/2 cup (80 g) raw cashews
1/2 medium just-ripe avocado
1 can (12 ounces or 400 ml) full-fat coconut milk, preferably organic
1/3 cup (35 g) raw cacao powder or unsweetened cocoa powder (note that the cocoa is more bitter)
1/3 cup (55 g) coconut sugar
1 to 1-1/4 cups well-cooked black beans, drained (canned beans are fine)
1/4 tsp (.5 ml) pure stevia powder
1 Tbsp (15 ml) pure vanilla extract
1/3 cup (80 ml) unsweetened plain, vanilla or chocolate almond milk or soy milk
1 cup (240 ml) fresh cherries, pitted and halved (or about 1/3 cup for every 2 servings of ice cream)
Set aside 10 silicone muffin cups (place in a metal muffin pan), set out a large plastic or glass container (enough to hold 4 cups/1 liter), or set aside 4 sandwich-sized ziploc plastic bags.
Place all ingredients except cherries, in order given, in the bowl of a high-speed blender and blend until silky smooth.
Divide the mixture evenly among the muffin cups, or pour into the container. Freeze the until solid, at least 4 hours, then pop out of muffin cups and store in ziploc bags until ready to use. If using the pan, freeze only until firm, 2-3 hours. Invert the pan on a cutting board and remove the block from the pan, then cut into 12 equal pieces. Place the pieces in a ziploc bag and store in the freezer until ready to use. (Alternately, simply pour the mixture into individual ziploc bags, about 1 cup/240 ml in each bag, seal, and freeze that way).
When ready to serve the ice cream remove 3 frozen discs, 2 blocks, or one ziploc bag for each 2 servings. Chop the frozen ice cream into large chunks and place in a food processor. Process just until the mixture comes together in what looks like a dough (it will crumble at first but will eventually smooth out). Sprinkle with the cut cherries and pulse the mixture 3-4 times to incorporate and chop the cherries somewhat. Serve immediately. Makes a total of 6-8 servings. Store frozen.
Ice Cream Maker Variation: Blend everything but the cherries as above; pour the mixture into your ice cream maker and run according to manufacturer’s directions. Add cherries during the last 5 minutes of churning. Store as directed.
Suitable for: ACD Stage 3 Maintenance and beyond, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, vegan, low glycemic.
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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
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This looks delicious, Ricki! I must admit, the beans are a surprise.
Well, I’ve been trying to add beans to just about everything lately. . . I did try a red bean ice cream last year without success. But when I saw the bean-based ice cream and fudgesicles in Kathy’s book, I just had to give it another go–and voila!! 😀
Beans in icecream?! well, that is out of the box thinking. I’m trying this asap. Thanks for sharing, Ricki!
I loved it, India! So happy I saw the recipes in Kathy’s book! 🙂
Very interesting recipe and so nice that it doesn’t require an ice cream maker since I don’t have one!
LOVE the new blog!! It is so much easier to read and so I do!
Stacey, thanks! And none of the six ice cream recipes on this blog requires an ice cream maker. .. just sayin’. 😉
What a surprise! Who can resist such a nutritious yet decadent treat? I need to make this before our summer comes to a close – although right now it seems like that is not anytime soon. It’s 80*F outside when we wake up and it’s still dark out.
Wow–80F?! Have to say I wouldn’t mind summer sticking around a bit more!! Anyway, yes, you do have to try it! You can even feel as if you’re getting a hit of protein from the beans! 🙂
beans in ice cream – I am still working my way up to beans in brownies (I know, I know but i had a bad experience!) Yet it looks delicious and almost makes me think it worth an argument – well you gotta have them once in a while anyway, hey 🙂 And that ice cream is full of so many other things that I love
Well, I’d say to give this a try, then, Johanna! Once well blended, you won’t notice them, especially with the cherry chunks in there! 🙂
I appreciated the story, Ricki. And the recipe, of course! 😉
Thanks so much, Carrie! Hope you enjoy the ice cream if you try it!
Black beans! That is very cool 🙂 I love the sound of this – and that you don’t need an ice cream maker.
Yay! Glad you like it. And I should also mention that not one of the five ice cream recipes on this blog requires an ice cream maker. 😉
The beans were a surprise! Sounds fab.
I’m full of surprises–ha ha!! 😉
YUMMM!!! Sharing on Fb right now!
Aw, thanks, Adrienne!! 😀
Looks amazing, Ricki. Can’t believe you got that consistency with no ice cream maker!
Thanks, Carolyn! And yes, it’s easy. Banana “soft serve” is made the same way all the time! 🙂
holy YUM!!! That’s all. 😀
Ugh, don’t even say the “W” word! It really is like a curse to me, and you’ve verbalized those same feelings so well. I’m still having trouble looking on the bright side, but my consolation for now is that summer isn’t over yet. There’s still plenty of time to enjoy your delicious ice cream outside in the sun. I’m so happy to make the most of cherry season, too- This really is a great time of year!
Oh, Hannah, we can commiserate when the time comes, then! I’m still planning to make the most of what’s left of summer, too. 🙂
Oh my goodness…black beans are in there!!! Now that’s something. I have made black bean brownies, so I get it. This is such a great recipe. So nutrient dense. Thanks for sharing with us, Ricki!!
xo,
–Amber
Thanks, Amber! But I promise, nobody else will know that there are black beans in there. 😉
Ricki, I don’t use stevia. Can I omit it in this recipe?
Hi Nora,
Absolutely! You can either add a little more coconut sugar or else just go with a less-sweet ice cream. 🙂
such an interesting recipe, I really need to try this one! pinned, definitely a recipe that can use the cherries from our tree!
You are SO LUCKY to have a cherry tree!! I love, love summer cherries. 🙂