Black Bean Ice Cream ( I-tim Tua Dam)


We put some strange things in ice-creams, including beans, both red and small black mung beans. The beans are full of starch and taste sweet when the ice-cream is eaten, so it's not such a strange idea to use them in an in an ice cream. When you go to your Asian grocers, take a look in the freezer cabinet for the Thai ice-creams.

Below is a photograph of a typical salt ice cream maker, salt melts ice and forms a chilling bath in which to freeze ice creams.


100 gms Tinned Black or Red Mung Beans
230 ml Coconut Milk
50 gms Sugar
1/2 Teaspoon Salt
1 Tablespoon Corn Flour

1. Heat the coconut milk with the sugar and salt until boiling then turn off the heat.
2. Mix the cornflour with a little cold water and stir into the coconut milk to thicken it.
3. Stir over a low heat until the mixture is thickened and smooth.
4. Stir in the mung beans (use tinned mung beans that are ready cooked).
5. Leave to cool
6. Pour into trays and place in the freezer.

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