Azuki Red Bean Ice Cream

This delightful Azuki Red Bean Ice Cream brings a unique flavor profile with the sweetness of azuki beans and creaminess from coconut milk. Easy to make and perfect for impressing friends and family!

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 4 servings

Course: Dessert

Cuisine: Japanese

Ingredients Equipment Method Notes

Ingredients

For the Azuki Red Bean Ice Cream

1 cup azuki beans
3 cups water for boiling the azuki beans
1 cup granulated sugar
1 cup coconut milk adds rich and creamy texture
1 cup heavy cream makes the ice cream extra smooth
1 teaspoon vanilla extract enhances the flavors
A pinch salt balances out the sweetness

Equipment

Medium Pot
Ice Cream Maker
Airtight Container

Method

Step 1: Rinse the azuki beans under cold water. In a medium pot, combine the beans and 3 cups of water. Bring to a boil, then reduce heat and simmer for about 1 hour until tender.
Step 2: Drain the beans and return them to the pot. Add sugar and a small amount of water to create a paste. Cook over low heat, stirring frequently, until thickened. Remove from heat and allow to cool.
Step 3: In a separate bowl, combine coconut milk, heavy cream, vanilla extract, and a pinch of salt. Mix until well combined.
Step 4: Once the azuki bean mixture has cooled, gently fold it into the coconut milk and cream mixture. Stir until fully incorporated.
Step 5: Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Step 6: Transfer to an airtight container and freeze for at least 4 hours, or until firm and scoopable.
Step 7: When ready to serve, scoop the azuki red bean ice cream into bowls or cones, and enjoy!

Notes

For a dairy-free version, substitute heavy cream with more coconut milk or a nut-based cream. Store in an airtight container in the freezer for 2-3 weeks.