Japanese · Dessert
Azuki Red Bean Ice Cream
A no-churn Japanese-style ice cream built on the classic azuki red bean flavour that anchors so much Japanese confectionery, here achieved with a quick sweet bean-style paste folded through whipped cream and condensed milk for a rippled, mochi-parlour-style scoop.
$1
15 minsPrep
6 minsCook
381 minsTotal
EasyLevel
Nutrition per serving
343Calories
3.4gProtein
23.8gFat
29.4gCarbs
27.3gSugar
1.4gFiber
149mgSodium
71mgChol
14.7gSat Fat
261mgPotassium
119mgCalcium
0.2mgIron
0.2mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Sake
local
Azuki Milk Tea
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Simmer the mashed dates with the water and a pinch of salt over low heat for 5-6 minutes, stirring often, until it collapses into a thick, jammy, bean-paste-like consistency; cool completely to room temperature.
2
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes.
3
Fold the condensed milk and vanilla extract gently into the whipped cream until just combined, keeping as much air in the mixture as possible.
4
Fold the cooled sweet paste through the cream mixture in broad swirling strokes, leaving some ripple streaks rather than mixing it fully smooth.
5
Spoon the mixture into a small freezer-safe tub (about 500ml), level the top, and cover with a lid or cling film pressed directly onto the surface.
6
Freeze for a minimum of 6 hours or until firm enough to scoop.
7
Let sit at room temperature for 3-4 minutes before scooping into two bowls, 2 scoops each.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, chilled, whipped to soft peaks
- 55g55g Condensed Milk
- 35g35g Date, cooked down with water into sweet red bean paste, mashed, cooled
- 15g15g Water, used to simmer and soften the azuki-style paste base
- 0.5g0.5g Salt, pinch, stirred into the bean paste
- 2g2g Vanilla Extract
