Looking Back Childhood With Fatty Green Beans Ice Cream

The cool, greasy flavor of green beans blends with coconut milk, creating an extremely refreshing ice cream that you cannot miss this summer.

Prepare materials:

- 1 pack of green bean powder

- 1 teaspoon of Tai Ky cornstarch

- 1 teaspoon of Tai Ky flour

- 100gr green beans without shell

- 100gr of sugar

- 2 tablespoons of water

- Mix 50G Takoky coconut milk powder + 100ml of water

- 200ml of fresh milk without sugar

Ice-cream mold

Instructions on how to:

- Step 1: The green beans are washed clean then soaked in water for about 2 hours for the beans to soften, pouring them out and rinsing them thoroughly.

- Step 2: Put the beans in a pot and cover the beans with water, turn on the stove to boil them, let the beans boil over low heat and don't need to cover the pot. Cook until the beans are soft and the water in the pot is drained and turn off the heat.

- Step 3: Put the beans in the blender, add sugar and grind them to make smooth pureed beans.

- Step 4: Put the fresh milk in the pot and then pour all of the pureed beans into the same, add a small packet of green bean powder to make it more delicious. Stir the ingredients well and turn on the stove to bring the mixture to a boil.

- Step 5: Next, you dissolve cornstarch with flour and 2 tablespoons of water and stir and then slowly cook into a pot of green bean cream, just stir until the cream mixture is smooth and boil, then turn off the heat.

- Step 6: Pour the mung bean ice cream mixture into the mold, place the popsicle stick, then wait for the ice cream to cool, then keep the freezer for about 6 hours.