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Vanilla Valentine Smoothie
Frosty cold and full of sweet surprises, this Red Kidney Bean delight creates a treat to love with vanilla ice cream, fresh raspberries, sweet red bean paste and a swirl of whipped vanilla aquafaba.
- Prep Time
30 Mins
- Serves
5 Gal.
INGREDIENTS
Smoothie
- 13.5 cups Bush's® Best® Red Kidney Beans
- 4.5 quarts Vanilla Ice Cream, Melted
- 4.5 quarts Whole Milk
- 13.5 cups Raspberries, Fresh
- 4.5 cups Sweet Red Bean Paste
- 3 Tbsp Vanilla Extract
- 1.25 quarts Ice, Crushed
Whipped Aquafaba
- 4.5 cups Liquid from Bush's® Best® Garbanzo Beans (Aquafaba)
- 1.25 quarts Confectioners' Sugar
- 4.5 tsp Cream of Tartar
- 3 Tbsp Vanilla Extract
INGREDIENTS
Smoothie
- 13.5 cups Bush's® Best® Red Kidney Beans
- 4.5 quarts Vanilla Ice Cream, Melted
- 4.5 quarts Whole Milk
- 13.5 cups Raspberries, Fresh
- 4.5 cups Sweet Red Bean Paste
- 3 Tbsp Vanilla Extract
- 1.25 quarts Ice, Crushed
Whipped Aquafaba
- 4.5 cups Liquid from Bush's® Best® Garbanzo Beans (Aquafaba)
- 1.25 quarts Confectioners' Sugar
- 4.5 tsp Cream of Tartar
- 3 Tbsp Vanilla Extract
DIRECTIONS
- SMOOTHIE: Combine all ingredients using a high-speed blender. For larger yield recipe, divide ingredients into batches. Begin on low speed gradually increasing to high speed and then blending for 1 minute or until smooth and creamy. Reserve chilled.
- WHIPPED AQUAFABA: Strain aquafaba (garbanzo bean liquid) into a mixing bowl. For larger yield recipe, divide ingredients into batches or use 64-oz blender jar.
- Using a stand or hand mixer whisk attachment, whisk aquafaba on high speed until it begins to foam.
- Add cream of tartar, continuing to whisk on high speed until the liquid thickens and resembles meringue (about 30 seconds).
- Reduce speed to medium, add vanilla extract, then slowly add in the confectioners’ sugar. Continue to whip until the aquafaba forms stiff peaks. Transfer whipped aquafaba into a piping bag. Store refrigerated until ready to use.
- PRESENTATION: For each smoothie, portion 3/4 cups of Vanilla Valentine Smoothie in an 8-oz. cup. Using the piping bag, squeeze 1/4 cup of the whipped vanilla aquafaba on top.