Did you know that June 7th is National Chocolate Ice Cream Day? Sounds like another great reason to celebrate! Your entire family will enjoy the luxurious texture and the deep notes of chocolate that will create a dopamine rush of happiness and delight. This delectable, creamy chocolate ice cream made with Randall Great Northern Beans can be easily adapted to be vegan or lactose-free. 


• 1⅓ cups of Randall Great Northern Beans, with liquid

• ½ cup of maple syrup

• 1¼ cups of milk of choice

• ½ cup of cacao powder

• 1 tsp of vanilla

• 2 Tbsp of cashew butter


    Before you begin, make sure a freezer-proof glass or metal bowl has been freezing for at least 24 hours.

    Place the Randall Great Northern Beans, with their liquid, in a blender and blend until smooth. Add the maple syrup, milk, cacao powder, vanilla, and cashew butter. Blend again until well combined and smooth. Pour into the chilled bowl, cover and place in the fridge for at least an hour to chill.

    Once chilled, pour the mixture into your ice cream maker and follow the manufacturer’s directions for churning. 

    While ice cream is churning, prepare a loaf pan. Line it with parchment paper and cut away any excess that hangs too far over. Scoop the churned ice cream into the pan and spread evenly. Place the ice cream in the freezer for 4 hours to harden or eat right away for soft-serve consistency.

    When ice cream is frozen, let it sit at room temperature for 10-15 minutes to soften a little before scooping.

    Recipe inspired by and picture courtesy of Confessions of a Mother Runner.

    One 48 oz jar of Randall Great Northern Beans can often make more than one recipe. Here are two additional recipes you could make with this same 48 oz jar of Randall Great Northern Beans:

    • Creamy Cauliflower and White Bean Soup

    Shrimp with White Beans, Tomatoes, and Garlic Herb Sauce