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Fermented Red Bean Ice Cream

Ice cream or popsicles with a hidden source of digestion support ....

At the beginning of every Future Doctors of America course, the students get to provide input on our menu when we cook together during week 8. And some of the requests have been a challenge. The first group of students to go thru Future Docs II: The Digestive System & Diabetes Prevention were no exception!

One of their requests was "anything with red beans". What creative license! Our menu theme for this cooking class was "fermented foods" so we added some extra coconut kefir for a tangy bit of beneficial bacteria.

It just might be a new favorite summer treat!

Fermented Red Bean Ice Cream-sicles

Prep time: 20 minutes

Freeze time: 5-6 hours

Makes: 10 servings


  • 2c cooked red beans

  • 1/2c maple syrup

  • 1/4c protein-fortified non-dairy milk

  • 1/2c coconut keifr

  • 1c coconut milk

  • 2T vanilla

  • Pinch of salt


1.) Combine beans, maple syrup and non-dairy milk in pan over medium heat. Cook uncovered until thickened in to a paste. Stir often.

2.) Combine remaining ingredients in a blender.

3.) Allow to cool completely and use an ice cream maker. Or, pour in to a popsicle mold.

Created by the Future Docs II Spring 2018 students at JMS, a program possible thru sponsorship from the San Gabriel Educational Foundation.

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