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How to make High-Protein Mung Bean Ice Cream

BY FOODACIOUSLY

allergyfree
vegan
lowcalorie
lowfat
lowcarbs
lowsugars

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Soak yellow mung beans in water for 3 hours

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Then, simmer them in a pot of water until tender

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Blend the cooked beans into a creamy puree

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Dissolve the sweetener and salt in hot coconut milk

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Then, incorporate the mung bean puree

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Divide the mix among popsicle cases and freeze for 2 hours

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Slice a stick in the centre and return the ice cream to the freezer

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Enjoy your mung bean ice pops!

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