Red bean ice cream is a sweet, creamy dessert made with anko, a smooth red bean paste loved across East Asia. Its gentle flavor, with a hint of nuttiness and natural sweetness, makes it stand out from typical ice cream flavors. Whether you’ve had it in a Japanese dessert shop or it’s your first time trying, this homemade version brings the same nostalgic, satisfying taste right to your kitchen. If you’re curious about trying something different yet comforting, this recipe hits the mark.
Table of Contents
Why You’ll Love This Recipe
– Simple & Minimal Ingredients – You only need three main ingredients to create this smooth, flavorful treat.
– Naturally Sweet & Creamy – The red bean paste adds just the right amount of sweetness without overpowering.
– Great for Any Occasion – Whether it’s summer or you’re just craving something unique, it fits the mood.
– Comforting & Familiar – If you grew up with East Asian flavors, this will bring back warm memories.
– Impressively Homemade – It looks and tastes like it came from a dessert shop, but you made it in your kitchen.
This version balances creamy texture with the earthy sweetness of red bean, giving you a refreshing twist on a classic dessert without needing fancy techniques.
Red Bean Ice Cream Authentic Taste Made at Home
- Total Time: 10 minutes (plus 8h 30m chill/freezing)
- Yield: 3 cups 1x
Description
Want the best red bean ice cream at home? This rich, smooth recipe hits the mark. Try it now and impress everyone with your dessert skills!
Ingredients
- 1 1/4 cups whole milk (do not substitute)
- 1/3 cup sugar (adjust to taste)
- 15 oz sweet red bean paste (anko)
- 2 tsp toasted black sesame seeds (optional, for serving)
Instructions
- In a medium saucepan, combine milk and sugar. Heat until sugar dissolves.
- Add red bean paste to the pan and whisk until smooth.
- Turn off heat. Prepare an ice bath and cool the mixture completely.
- Refrigerate mixture for at least 4 hours, preferably overnight.
- Set up your ice cream maker per manufacturer’s instructions.
- Pour the mixture into the frozen bowl, churn for 25–30 minutes until creamy.
- Transfer to an airtight container and freeze for 3–4 hours.
- Scoop and serve. Optionally garnish with toasted black sesame seeds.
Notes
Make sure your ice cream maker bowl is completely frozen for best results.
To reduce ice crystals, press plastic wrap directly on the surface before freezing.
Adjust sugar depending on your preferred sweetness or brand of anko.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 432
- Sugar: 69
- Sodium: 100
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 38
- Fiber: 7
- Protein: 11
- Cholesterol: 10
Ingredients Needed
This red bean ice cream keeps it simple with just a few key ingredients. For the base, you’ll need 1 1/4 cups of whole milk. Use full-fat milk to keep the texture smooth and rich—no heavy cream required here. Add 1/3 cup of granulated sugar to sweeten the mix. You can adjust this to taste depending on how sweet your red bean paste is.
For the main flavor, you’ll use 15 ounces of sweet red bean paste, also known as anko. You can buy canned ogura-an or make your own from scratch. Go for the smooth version if you want a more consistent texture in your ice cream.
To finish, you can top each serving with 2 teaspoons of toasted black sesame seeds. It’s optional, but adds a nice contrast and a subtle nutty flavor.
How to Make Red Bean Ice Cream
1 Prep & Chill Requirements
Before starting, keep in mind this recipe takes time. You’ll need at least 4 hours to chill the mixture, plus more to churn and freeze. Plan ahead—this isn’t a quick fix dessert, but the results are worth it. Make sure your ice cream maker bowl is completely frozen if required by your machine. If you’re using it often, keep the bowl stored in the freezer so it’s always ready.
2 Combine Milk, Sugar & Red Bean Paste
Start by adding 1 1/4 cups of whole milk and 1/3 cup of sugar to a medium saucepan. Stir gently over medium heat until the sugar dissolves. Once smooth, stir in the 15 oz of red bean paste. Whisk thoroughly to combine until the mixture is even and creamy. Then turn off the heat.
3 Cool in Ice Bath & Refrigerate
Prepare a large bowl with ice water. Set the saucepan into the ice bath to bring the mixture’s temperature down quickly. Once it has cooled, cover it with a lid or plastic wrap. Place it in the fridge and let it chill for at least 4 hours or overnight. A properly chilled base helps the ice cream freeze faster and smoother.
4 Churn in Ice Cream Machine
Once the mixture is cold, pour it into your ice cream maker. Make sure not to overfill—leave room for the mixture to expand as it churns. Let it run according to your machine’s instructions. Most will take 25 to 30 minutes. As it churns, the ice cream will thicken and turn creamy.
5 Freeze & Set
Transfer the churned ice cream to an airtight container. Flatten the top with a spatula and seal it tightly. For extra protection against ice crystals, you can press a sheet of plastic wrap directly onto the surface before sealing the lid. Freeze for at least 3 to 4 hours, or until firm. When ready to serve, scoop and enjoy with a sprinkle of toasted sesame seeds if desired.
Serving and Storage Tips
Let your red bean ice cream sit for about 5 to 10 minutes at room temperature before scooping. This softens the texture slightly, making it easier to serve and more flavorful on the tongue.
For extra flair, try pairing it with a slice of matcha sponge cake or a few chewy mochi pieces. A small sprinkle of toasted sesame seeds or crushed peanuts can also add a nice crunch.
When storing, transfer the ice cream into a sealed, freezer-safe container. To keep the texture smooth, press a layer of plastic wrap directly onto the surface before closing the lid. Store it in the coldest part of your freezer and enjoy within 1 to 2 weeks for the best flavor and consistency. Avoid repeated thawing and refreezing, as it can cause the ice cream to become icy or grainy.
Helpful Notes & Variations
– Red Bean Texture: For a smoother finish, stick with koshian (fine paste). If you like texture in your ice cream, tsubuan (chunky paste) adds soft bean bits throughout.
– Sweetness Control: Some red bean pastes are already sweetened. Taste before adding sugar and adjust based on your preference.
– No Ice Cream Maker? Pour the chilled mixture into a shallow dish, freeze, and stir every 30 minutes for 2–3 hours to break up ice crystals. It won’t be as creamy, but still tasty.
– Make It Dairy-Free: Swap whole milk for canned coconut milk or a rich oat milk. This will change the flavor slightly but keeps the texture smooth.
– Flavor Pairing Ideas: Serve with green tea, black sesame snacks, or drizzle a little condensed milk for extra richness.
These little tweaks can help you customize the recipe based on what you have at home or what flavor profile you’re going for.
Frequently Asked Questions
What is red bean ice cream?
Red bean ice cream is a frozen dessert made using sweet red bean paste, commonly called anko. It’s popular in East Asian countries, especially Japan, Korea, and China. The flavor is mild, slightly nutty, and sweet, often combined with a creamy milk base.
What does red bean ice cream taste like?
It has a smooth, rich texture with a subtle sweetness from the beans. The flavor is often described as earthy and nutty, with a hint of caramel when paired with milk or cream. It's gentle, not overpowering, and very comforting.
Can dogs eat red bean ice cream?
No, it’s not safe for dogs. Red bean paste usually contains sugar and sometimes additives that aren’t suitable for pets. Dairy can also upset many dogs' stomachs. It’s best to keep this treat for humans only.
How to make red bean ice cream?
Start by heating whole milk and sugar, then stir in sweet red bean paste until smooth. Cool the mix in an ice bath, chill it in the fridge, and churn in an ice cream maker. Freeze until firm and serve with optional toppings like toasted sesame seeds.
Is red bean ice cream good?
Yes—if you enjoy soft, lightly sweet desserts, you’ll likely love red bean ice cream. It’s a classic for a reason. The texture is creamy, the taste is balanced, and it offers something different from more common ice cream flavors.
Conclusion
Red bean ice cream brings together a soft, creamy texture with the earthy sweetness of anko. It’s easy to make, uses just a few ingredients, and offers something unique that stands out from the usual vanilla or chocolate. Whether you’re recreating a nostalgic treat or trying it for the first time, this recipe delivers both comfort and flavor in every bite.
If you tried this red bean ice cream, leave a comment and a star rating below—I’d love to hear how it turned out! Don’t forget to share your creation on Pinterest or Facebook.
What did you pair it with? Matcha cake, mochi, or something totally new? Let us know in the comments!
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