Chinese · Dessert
Red Bean Ice Cream
A lightened take on Chinese red bean ice cream, built no-churn on a cottage cheese and Greek yogurt base folded with whipped cream and a chunky date-sweetened adzuki bean paste, so it still delivers the familiar grainy-sweet red bean ribbons without the dense dairy-fat load of a classic custard base.
$1
25 minsPrep
40 minsCook
425 minsTotal
MediumLevel
Nutrition per serving
184Calories
8.2gProtein
12.1gFat
14.8gCarbs
8.8gSugar
0.6gFiber
279mgSodium
36mgChol
7.5gSat Fat
157mgPotassium
89mgCalcium
0.1mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
5gAllulose
0.3gAlcohol
Goes well with
Tsingtao Beer
local
Lychee Oolong Tea
international
gluten-free
sweet-spot
Instructions
1
Make a quick red bean base
simmer 70g dried adzuki beans (soaked overnight) in water until completely soft, about 40 minutes, then drain and mash with the chopped soaked dates and allulose into a thick, slightly chunky paste - you need about 90g of finished paste for this card.
2
Blend the low-fat cottage cheese in a food processor or with a hand blender until completely smooth and lump-free, 1-2 minutes, scraping down the sides.
3
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2 minutes - this is the structure that replaces churning, so do not skip or under-whip it.
4
Fold the smooth cottage cheese and the Greek yogurt together until even, then fold in the vanilla extract and salt.
5
Fold the whipped cream through the cottage cheese mixture in two additions, keeping as much air in as possible.
6
Fold the red bean paste through in broad swipes, leaving visible ribbons and flecks rather than mixing it in fully, for texture and bursts of flavour.
7
Spoon into a small freezer-safe tub (about 500ml), press a piece of parchment directly onto the surface, cover, and freeze for a minimum of 6 hours or until firm.
8
Let the tub sit at room temperature for 5 minutes before scooping into 2 scoops per serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g pureed smooth cottage cheese lowfat
- 2.1 oz60g greek yogurt
- 1.4 oz40g whipped to soft peaks heavy cream
- 0.6 oz16g finely chopped, soaked soft date
- 0.4 oz10g allulose
- 0 oz0g red wine
- 0.1 oz2g vanilla extract
- 0 oz0.5g salt
- 0 oz0g cranberry dried
