Frozen chocolate surprise

This Japanese-inspired vegan recipe for chocolate ice cream is both good for you and utterly delicious.

* Makes 5 cups

• 1 cup anko or adzuki beans, soaked overnight (or 14-oz. can azuki beans)
• 2 cups dark brown sugar
• 2 cups water
• 4 tbsp. carob powder
• 2 cups rice milk
• 1 cup rice or soy yogurt
• sliced fresh fruit, to serve

Drain the soaked beans and place them in a large pan covered with water. Bring to a boil and simmer for 1 hour or until they begin to soften. Drain and return to the pan with the brown sugar and 2 cups water. Cook, uncovered, over moderate heat until really tender and much of the liquid has reduced. Cool.

(If using canned adzuki beans, drain and rinse in fresh water, then simmer with the brown sugar and 1 cup water until really tender and much of the liquid has reduced. Cool.)

Blend the beans in a processor with enough of their cooking liquid to make a soft purée. Then blend in the carob powder, rice milk, and yogurt. Blend until really smooth. Transfer to an ice cream maker and churn following the manufacturer’s instructions, or transfer to a freezer container and follow the hand-mixing directions. If using an ice cream maker, stop churning when it is almost firm, transfer to a freezer container, and leave in the freezer for 15 minutes before serving, or until required. When ready to serve, remove from the freezer and leave for 15 minutes to soften. Serve with sliced fresh fruit.

Variations:

• Frozen cinnamon chocolate surprise

Follow the basic recipe, adding 2 to 3 teaspoons ground cinnamon.

• Frozen mocha surprise

Prepare the basic recipe, adding 4 tablespoons coffee syrup and serve with a little more syrup or coffee liqueur poured on top.

• Frozen chile-chocolate surprise

When preparing the basic recipe, add 1/2 to 1 teaspoon chili powder (according to your taste).

• Frozen nutty chocolate surprise

Prepare the basic recipe, stirring in 4 tablespoons chopped walnuts just before the final freezing.