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White Bean Berry Ice Cream

How To Make Reduced-Sugar White Bean Berry Ice Cream

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This white bean ice cream was a collaboration of efforts. Chef-RD Leah Sarris, executive director of New Orleans Culinary & Hospitality Institute (a former dietetic intern with our Ochsner Eat Fit team) experimented to find the right measurements, and also cut the sugar. The result: a frozen yogurt-like texture with a slight bean-y taste, that’s surprisingly good.

Recipe Calories
Calories 100 calories
Recipe Fat
Fat 2 grams fat
Recipe Prep Time
Prep Time 5 minutes
Recipe Cook Time
Cook Time 5 minutes
Recipe Yield
Yield 4 servings


  • 1 large raw egg yolk
  • ½ teaspoon coconut oil
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt
  • 2 tablespoons + 1 teaspoon Swerve Sweetener
  • 1 cup fresh strawberries, halved and frozen (can use any type of berries)
  • 1/4 cup lowfat milk or unsweetened coconut milk
  • 1 cup canned white beans, drained and frozen on a sheet pan in a single layer


  1. Mix all ingredients in a blender until smooth. It doesn’t freeze well, so serve immediately.

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