White Bean Ice Cream? I Finally Tried the Recipe I’ve Avoided for 25 Years

You voted, I made it!

Jun 01, 2025

Twenty-five years ago, not long after my Crohn’s diagnosis and surgery, I picked up a copy of Breaking the Vicious Cycle. I was doing everything I could to manage symptoms and stay in remission without medication. That book became a lifeline—a guide to eating in a way that felt both healing and doable.

Over the years, I’ve returned to it countless times. But there was one recipe I could never bring myself to try: white bean ice cream.

I mean... beans? In ice cream?

Recently, I asked my Instagram community which recipe from the book I should finally try—and this one won. So I did it. After 25 years, I finally faced the bean-based dessert that’s haunted the back of my mind (and my freezer dreams).

And now I can finally tell you whether it’s worth making—or better left on the page.

➡️ Watch me make and taste it here:
🎥 White Bean Ice Cream – Full YouTube Video

Curious how I ended up here in the first place?
🎧 Watch My Crohn’s Story (YouTube)

Why White Beans in Ice Cream?

This recipe comes from Breaking the Vicious Cycle by Elaine Gottschall—the foundational book behind the Specific Carbohydrate Diet (SCD), which many of us with Crohn’s, ulcerative colitis, and IBD turn to when we want to reduce inflammation and reclaim some control through food.

The idea behind using white beans is likely twofold:

Texture – They bulk up the base and mimic that smooth, creamy consistency of traditional ice cream.
Nutrition – Beans offer protein and complex carbs that might make the dessert more filling and balanced.

So, in theory, it makes sense. But how does it actually taste?

Ingredients I Used (Halved from Original)

SCD homemade yogurt
Cooked white navy beans (super soft)
Eggs
Honey
Vanilla extract
Pinch of salt

Step-by-Step Recap

1. Cook the Eggs Safely
I whisked the eggs with honey and a pinch of salt, then gently heated them over a double boiler until they reached 160°F—enough to be safe without scrambling.

2. Blend Beans + Yogurt
Next, I blended the beans with yogurt and vanilla. The result was smooth and pourable, with no visible bean fibers. Once that was ready, I stirred in the cooled egg-and-honey mixture to create a soft, custard-like base.

3. Freeze and Flavor
I used my Ninja Creami to churn the mixture (but any ice cream maker or a no-churn method would work). I made two versions:

Vanilla
Blueberry (with thawed frozen blueberries stirred in)

Both versions went into the freezer overnight to set up.

The Taste Test: What Worked, What Didn’t

Vanilla
Creamy and soft—but with a mild bean flavor and a slightly gritty texture. It’s sweet, thanks to the honey, and the vanilla is strong, but that subtle “savory” bean note hangs around in the aftertaste. Not terrible, just… unexpected.

Blueberry
Much better. The fruit does a great job of covering the bean flavor. It felt more like a traditional frozen yogurt. I think banana, pineapple, or peach could work well too. If you make this, definitely add fruit—it improves the flavor.

Would I Make It Again?

Honestly? No.

It wasn’t awful. But it also didn’t offer anything I’m missing from my current go-to frozen yogurt or coconut milk ice creams. The beans didn’t bring enough texture or nutritional payoff to justify their inclusion—and I didn’t love the flavor or mouthfeel.

That said, I’m glad I finally tried it. After 25 years, the mystery is solved.

What About You?

Have you ever made a recipe that pushed you out of your comfort zone—especially on a healing diet like SCD?
Would you ever consider putting beans in your dessert?
And what’s the strangest gut-friendly recipe you’ve ever made?

Leave a comment or reply. I’d love to hear about your own kitchen experiments—wins and weird ones.

And what should I make next?