Sometimes I want to eat ice cream, but I am too lazy to buy it or it is inconvenient to go out and buy it. At this time, our stomach can't stand it, so sometimes we have to try it ourselves. No matter how you look at it, it tastes just right, and it's quite reassuring to make it yourself. Here's how I make my own mung bean ice cream. I hope it helps you!

condiments

Mung bean amount

step

First of all, we need to soak mung beans in water in advance, which takes about 4-5 hours.

Add enough boiling water to the pot, put the soaked mung beans into it after boiling, and then turn to medium heat to continue stewing for about 30 minutes.

Then you can take out the cooked mung bean skin. If there is still uncooked mung bean skin, you can wait for the mung bean to cool a little and rub it off by hand. Then, use gauze to make peeled mung beans into mung bean paste. The thinner the better (you can leave some freshly cooked mung beans).

Put the whipped cream into a container, add a little milk, put the freshly made green bean paste into it and stir well. The more, the better.

Add a proper amount of matcha powder, stir well, and then decorate some new mung beans, and you can put them into the ice cream mold.

Put the prepared ice cream in the refrigerator for 3-4 hours and then take it out for eating.

Matters needing attention

When you cook mung beans, you must have enough water. Generally, you will drown almost half.

You can also add rock sugar or something.

Just add a little milk, otherwise it will affect the taste of ice cream.