Black Bean Chocolate Fudge Ice Cream

vegan, dairy-free, oil-free, whole-food plant-based

INGREDIENTS:
Base:
1/2 cup black beans
1 cup non dairy milk (higher fat milks like coconut milk are best for creaminess!)
2-3 tablespoons maple syrup
1 tablespoon vegan chocolate chips
2 tablespoons cocoa powder

optional: splash vanilla extract

Directions:
1. In a food processor or blender, combine the black beans, non-dairy milk, maple syrup, vanilla extract (if using), vegan chocolate chips, and cocoa powder.

2. Blend until smooth.

3. Pour the mixture into a Ninja Creami pint container.

4. Freeze for 24 hours.

5. After freezing, run the outside of the pint under hot water, or let the pint sit out for 10 min.

6. Use the Ninja Creami to spin the mixture using the Lite Ice Cream or CreamiFit setting.

7. Respin if needed.