Dessert Gluten Free Ice Cream Red Bean Summer Vegetarian
The red bean ice cream (Azuki ice cream) is a delicious and unique dessert that offers a taste of Japan’s rich culinary tradition. At its core, this ice cream features azuki beans—small red beans that have been a staple in Japanese sweets for centuries. If you’ve ever tried traditional Japanese confections like daifuku mochi or dorayaki, you might recognize the sweet, earthy flavor of azuki beans, which are often cooked into a smooth, sweet paste called anko.
What makes red bean ice cream special is the way it combines this traditional ingredient with the creamy, cool texture of ice cream. The process typically starts with the red beans being boiled down with sugar to create anko, which is then blended into the ice cream base. Some variations also include whole or mashed azuki beans mixed into the ice cream, adding a lovely texture that contrasts with the smoothness of the ice cream itself. You can also use prepared sweetened red beans.
The flavor of red bean ice cream is subtle yet satisfying. It has a natural sweetness from the beans that pairs beautifully with the creaminess of the ice cream, creating a dessert that is rich but not overwhelming. The slight nuttiness of the red beans adds an extra layer of depth, making each bite interesting and delicious. It’s a dessert that’s both refreshing and comforting—perfect for those who appreciate desserts that aren’t too sugary.
Red bean ice cream has a growing fan base, especially among those who are adventurous with their food and enjoy exploring flavors from different cultures. While it’s a beloved treat in Japan, it’s also gaining popularity around the world as more people discover the unique and delightful combination of flavors it offers.
Whether you’re enjoying it on its own, pairing it with other Japanese sweets like mochi or matcha-flavored treats, or simply indulging in it as a treat on a warm day, red bean ice cream is a perfect way to experience a taste of Japan. If you’re looking to expand your dessert horizons, red bean ice cream is a must-try.
Overview
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Total servings: 6
Difficulty: Easy
Ingredients
- 200 g Canned Sweetened Red Beans
- 200 ml Heavy Cream
- 200 ml Milk
- 100 g White Sugar
- 3 Egg Yolks
- 1 tsp Vanilla Extract
Expert's Tip
Instructions
1) Gathering the Ingredients & Recipe Preparations
Gather the ingredients together.
Add sugar and milk to a small pot. Heat until the sugar is dissolved.
Note: Do not let it boil.
Tip: Scrape the bottom of the pot with a spoon. When the sugar has dissolved, it’s time to take it off the heat.
2) Making the Ice Cream Custard Base
3) Heating the Custard Mixture
Pour the mixture back into the small pot. Add vanilla extract.
Heat on low and stir until it thickens. The mixture should stick to the back of the spoon.
Remove from heat and let it cool down in an ice bath.
Tip: Take the pot off the stove and stir every now and then to check the thickness. At first, you’ll notice a lot of foam on the surface. Keep heating until the foam disappears and you start to see a creamy color.
4) Whipping the Custard Mixture & Adding the Red Beans
Whip the heavy cream until it forms soft peaks.
Gently fold the cooled custard mixture into the whipped cream.
Add the red beans and mix well.
5) Transferring the Red Bean Ice Cream To A Container
Pour the red bean ice cream into a container.
Cover with a lid or plastic wrap to keep freezer smells out of the ice cream.
6) Freezing the Red Bean Ice Cream
Place the red bean ice cream in the freezer.
Stir it a few times with a fork while it’s freezing to keep it smooth.
Tip: Every 60 minutes, stir the ice cream with a fork to incorporate air. Do this 4-5 times, depending on the size of your container. Start by checking how long it takes for the edges of your ice cream to firm up a bit. Once you’ve figured out the timing, give it a good stir each time.
7) Scooping the Red Bean Ice Cream
Dip your ice cream scoop in warm water before scooping.
Scoop and shape it into a nice round ball.
Tip: Dipping the ice cream scoop in warm water makes it much easier to scoop the ice cream out.
About the author
Mana is a mother of two who is currently based in Toronto, Canada. While she has called Toronto her home for the past 7 years, she is originally from Wakayama. She holds a bachelor’s degree in Nutrition and gained practical experience working as a dietician in Japan. She is absolutely obsessed with sharing her love for Japanese cuisine. She loves the seasonality of vegetables in Japan and the creativity of plating dishes. She loves writing Japanese recipes and sharing them with people around the world. She prefers to keep her writing style simple and fun, so that everyone, including people who are not particularly keen on reading, can enjoy her articles. In her free time, she loves baking desserts and Japanese breads. She also enjoys participating in Muay Thai classes.
View articles by Mana Sobral