First, pour whipped cream into a big bowl. Mix in the black bean soy milk.

Lastly, add honey and mix well. If you don't have honey, you can use sugar or oligosaccharide. Please adjust the amount.

If you prepare like this, it's over. I used the one with whipped cream, and there are some deposits. In this case, you can strain it through a sieve. Now put the yo-yo itself in an airtight container with a lid and put it in the freezer. After freezing for more than 2 hours, if there is thin ice on the outside, scratch it with a large fork several times. From then on, take it out of the freezer every 30 minutes, scratch it with a fork, freeze it in the freezer, take it out after 30 minutes, scratch it, and repeat freezing. You have to do it at least five times to soften the tissue. When the tissue is soft and floats with a scoop, if it clumps tightly together, the shabet is complete.

I used an ice cream maker. I put a pre-freezed cooling ball in the main body, put in the Shabet stock solution, and returned only the operation button. I took this picture about 15 minutes after I changed it.

This is how the Shabet was made in 25 minutes. The tissue is soft, right? It's very soft. This is very convenient because there's a maker. Shabet is made without the inconvenience of scratching it with a fork while going in and out.

Put it in an airtight container and freeze it for about 2 hours to complete the delicious shabuette. If you use that amount, I think the size of the second quarter will be enough.

Cool and savory black bean soy milk shabet. It's made with whipped cream and soy milk, so it's really savory. It tastes sweet with honey, so it's clean in the mouth. It's not irritating, it's savory and soft, so I think both the elderly and children will like it. You can make it with soy milk instead of black soybean milk. I think it would be good to make it by adjusting the ratio of whipped cream, soy milk, and honey to suit your taste.