Baked Bean Ice Cream

Baked Bean Ice Cream / Karen E. Photography

Baked Bean Ice Cream / Karen E. Photography

On to an ice cream that will probably surprise most readers... It was, however, a talking point every evening that it featured on my menu. Baked-bean ice cream! I served it with a potato and garlic based soup, garlic oil, and dried-out tomato seeds to add natural acidity. Try it! I have little doubt that you will find it interesting on all counts.
— Jackie Cameron

Yields: 1 litres


  • 2 tins (410g) Baked Beans in Tomato Sauce
  • 45ml Tomato Paste
  • 500ml Cream
  • 3 Egg Yolks
  • 30 ml White Sugar
  • 7.5ml Glucose Syrup


  1. Strain the one tin of baked beans, keep beans aside.
  2. Place any juices together with the other tin in a saucepan. Add tomato paste, cream and bring to the boil. Season well.
  3. Cream the egg yolks and sugar together, add glucose.
  4. Add the warm cream mixture, add the extra tin of whole undamaged beans.
  5. Leave in the fridge overnight to cool.
  6. Churn in an ice-cream machine. If an ice-cream machine isn't available place chilled mixture into a freezer. Whisk every 30 minutes until frozen to allow for a light, fluffy ice cream. Suggested to serve within a well seasoned potato soup with a robust garlic oil.