4.5 from 135 votes
Azuki Red Bean Ice Cream
Learn to make authentic Azuki Red Bean Ice Cream just like the kind you'd find in Japan! It’s the perfect treat for a hot day and only requires 3 ingredients.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
8 hrs 30 mins
Total Time
8 hrs 40 mins
Servings: 3 cups
Calories: 432 kcal
Course:
Dessert
Cuisine:
Japanese
Ingredients
- 1¼ cups whole milk (please use whole milk as we don‘t use heavy cream in this recipe)
- ⅓ cup sugar (adjust to your taste)
- 15 oz sweet red bean paste (anko) (1 can of ogura-an; or make my Homemade Red Bean Paste)
To Serve
- 2 tsp toasted black sesame seeds (optional)
Instructions
- Gather all the ingredients.
- In a medium saucepan, combine 1¼ cups whole milk and ⅓ cup sugar.
- Stir and heat the mixture on medium heat. When the sugar is dissolved, add 15 oz sweet red bean paste (anko).
- Whisk the mixture until combined and turn off the heat.
- Prepare ice water in a large bowl. Place the pot of red bean mixture in the ice bath and let the mixture cool completely. Then put the lid on and store it in the refrigerator overnight or at least 4 hours.
- On the following day (or after 4 hours), set up your ice cream maker according to the instructions. My ice cream maker does not require freezing the bowl in advance but I need to run it for 15–20 minutes prior to making ice cream. Please make sure your ice cream bowl is frozen ahead of time. A bowl that isn’t completely frozen will take longer to freeze your ice cream and impact the finished product. If you make homemade ice cream on a regular basis, store your bowl in the freezer once it is clean. It will always be ready for your next batch of ice cream. If you don‘t have an ice cream maker, check out here.
- Pour the mixture into the ice cream machine. Make sure not to fill it more than about two-thirds of the way up. Start churning. Churning ice cream incorporates air into the finished product while it freezes, so you will need some extra room in your freezer bowl.
- The mixture will become thicker and creamier, about 25–30 minutes.
- Transfer the ice cream to an airtight container and flatten it with the silicone spatula. Cover the lid and put it in the freezer for at least 3–4 hours. Set freezer temperature to the coldest setting, so the ice cream freezes faster. Optional: Lay plastic wrap directly on top of ice cream and press down gently to prevent ice crystals from forming on top of the ice cream.
- Serve the ice cream and sprinkle with 2 tsp toasted black sesame seeds.
Cup of Yum
Nutrition Information
Serving
1cup
Calories
432kcal
(22%)
Carbohydrates
38g
(13%)
Protein
11g
(22%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
10mg
(3%)
Sodium
100mg
(4%)
Potassium
137mg
(4%)
Fiber
7g
(28%)
Sugar
69g
(138%)
Vitamin A
160IU
(3%)
Vitamin C
52mg
(58%)
Calcium
143mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3cups
Amount Per Serving
Calories 432
% Daily Value*
| Serving | 1cup | |
| Calories | 432kcal | 22% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 100mg | 4% |
| Potassium | 137mg | 3% |
| Fiber | 7g | 28% |
| Sugar | 69g | 138% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 52mg | 58% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.