Name: How To Make Red Bean Ice Cream (Azuki Ice Cream)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: Japanese
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

How To Make Red Bean Ice Cream (Azuki Ice Cream)

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

Imuraya Yude Azuki Prepared Sweet Red Beans are perfect for making red bean ice cream—they save you the hassle of preparing the beans, making your life easier!

Instructions

mixing the sugar and milk together with a spoon

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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.

slowly adding the hot milk mixture into the eggs

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2) Making the Ice Cream Custard Base

Beat the egg yolks lightly in a medium bowl.

Slowly add the warm milk to the egg yolks, stirring constantly so the egg yolks don’t cook.

adding vanilla extract to the custard mixture

mixing the custard mixture until it thickens

checking the custard's thickness by drawing a line on the back of a spoon

quickly cooling the mixture in a water bath

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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.

adding the custard mixture into the heavy cream

mixing both mixtures together with a rubber spatula

adding the prepared red beans into the ice cream mixture

mixing everything together once more with a rubber spatula

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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.

transferring the red bean ice cream into a container

placing a piece of plastic wrap over the container and then freezing the red bean ice cream

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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.

placing the red bean ice cream in the freezer

taking the ice cream out of the freezer ever so often to mix it

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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.

placing an ice cream scoop in a cup of warm water

creating a nice round scoop of red bean ice cream

putting a scoop of red bean ice cream in a bowl

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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.

scooping the red bean ice cream out of the bowl and enjoying

8) Enjoying the Red Bean Ice Cream

Grab a spoon and enjoy your ice cream on a hot day!

About the author

Mana Sobral

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.

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