Welcome to my ICED BEAN PARLOUR! 🫘🍦 I’ve found another way for you all to love beans, this time in ICE CREAM FORM! Using my @ninjakitchenuk Creami 3 in 1 Scoop and Swirl 🥰 AD This machine has been life-changing this summer, I’ve been able to enjoy healthy desserts at the click of a button - including beans as I know how important it is to be eating them every day! Don’t be dubious, give these flavours a go ⬇️ Ingredients EDAMAME MATCHA MINT CHOC CHIP with Morello Cherry Jam Makes 2 ice creams Protein per serving: 14g Fibre per serving: 7g 120g edamame beans 2 heaped tbsp soy yoghurt 250ml soy milk 2 tbsp agave syrup 1/2 tsp Xantham gum 1 tbsp matcha powder 6-7 drops of peppermint essence or 1 tsp mint flavouring 1 heaped tbsp runny tahini To serve: Small sprinkle of dark chocolate chips 1-2 tsp morello cherry jam RED BEAN, CACAO & RASPBERRY Makes 2 ice creams Protein per serving: 10g Fibre per serving: 7g 120g kidney beans 3 tbsp cacao powder 2 tbsp agave syrup 1/3 tsp Xantham gum 250ml soy milk To serve: 2-3 tsp freeze dried raspberries Method: Blend the ingredients for each flavour base (minus the toppings) in a high speed billet blender to break down the beans into a smooth mixture! You might need to blend for up to 1 minute or longer to do this. Pour into your Creami freezer container cup, pop the lid on and freeze for 24hrs. When ready to eat, process through your Creami into a bowl or cone, and serve immediately with the toppings! #NinjaCreami #beans #heatwave #icecream — @sophsplantkitchen TikTok