Adzuki Red Bean Ice Cream is a quick and easy no-churn ice cream that is so popular in Japan. It has a creamy and sweet flavor with a hint of nutty, chewy texture! The best summer treat ever.
Strain the beans and use a potato masher to light smash them.
400 g adzuki beans
Add the mashed beans and sugar into a saucepan over medium heat.
⅓ cup white sugar
Stir until the sugar dissolve, and cook for 4-5 minutes.
Now, let it cool. It will thicken up as it cools.
Make the Red Bean No-Churn Ice Cream
In a mixing bowl, whisk the cold whipping cream and vanilla with the electric hand mixer until a stiff peak forms.
2 cups whipping cream, 1 teaspoon vanilla extract
Stir in the red bean paste and the sweetened condensed milk until combined.
¾ cup red bean paste, 350 g sweetened condensed milk
Pour the ice cream into an airtight container and freeze for at least 3 hours.
Notes
Don't hesitate to double the recipe to serve more of this delicious ice cream!
Whisking whipping cream can be fun sometimes, but over-whisking it will ruin its texture as the cream will begin separating and curdling. The secret to the perfect creamy and soft homemade ice cream is whisking your whip cream just enough to form a stiff peak.
Where Can I Buy Adzuki Beans?You can easily find these beans in a Japanese store near you. Supermarkets are now selling these beans in their Asian or bean section as well.