The beans add texture rather than taste in this off-the-wall dessert. Try it - it works!


  • 340g tin of kidney beans

  • 900ml/ 31 ¾ fl oz double cream,

  • 150g/ 5 ¼ fl oz caster sugar

  • 1 vanilla pod

  • Dash of vanilla essence

  • Drizzle of maple syrup

  • Sprig of mint to serve


  • 1.

    Mash up the kidney beans and heat in a pan with the caster sugar , vanilla seeds from the pod and the vanilla extract. Pour into an ice cream machine. When frozen, serve with a chocolate flake, a drizzle of maple syrup and a sprig of mint.

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