Easy Japanese Recipes

Red Bean Ice Cream 小豆アイスクリーム

Red Bean Ice Cream Recipe | JustOneCookbook.comToday I’m sharing red bean (Azuki) ice cream recipe at Gourmantine’s Blog.  For fellow foodies who are familiar with both Gourmantine’s and my blog, you probably know there are very little similarity with the type of recipes we share.  I don’t bake many sweets like she does, and how she prepares food is completely different from Japanese food.

However, Gourmatine’s blog has been inspiring me about cooking and encouraging me to reflect on the food I prepare with a deeper meaning.  I love to challenge myself to follow her recipe to go beyond my comfort zone and it’s always fun to read how she prepares food.  Her creations are always very original and simply irresistible.  Not to mention, all the effort she spent to make sure each recipe she shares is just perfect.  I have the good fortune of becoming friends with her and I learned that she spends quite some time to study the dishes before sharing on her blog, in order to meet her own expectation.  Since I never been to Europe myself, it’s always fun reading about her recreation of the food she had tasted during her frequent trips all over in Europe.  Remembering the exact taste is one thing, but recreating the dish from scratch is truly a rare talent.  Her cooking skills are exceptionally gifted and I’m so happy to be able to introduce her website on my blog.  If you haven’t visited her site, please visit her beautiful blog, Gourmantine’s Blog.

Red bean is by far the most popular ingredient or flavor in traditional Japanese sweets.  Its prominence in Japanese sweets is similar to chocolate for western desserts.  Even after living in the states for many years, the taste of red bean sweets makes me just a bit homesick and miss Japan.  This homemade red bean ice cream brought back the great childhood memories I had spending summers at my grandpa’s house.

I know this is already the 3rd ice cream recipe I’ve shared in the past 10 days and you probably think I am bit infatuated with my ice cream maker.  But my intention here is to share as many ice cream recipes as possible before summer ends.  Also, it is finally my own recipe so please take a moment and let me know what you think.

Enjoy!

Red Bean Ice Cream
 
Prep time
Cook time
Total time
 
Serves: Serves 6-8
Ingredients
  • 100 ml (little bit less than ½ cup) water
  • 100 ml (little bit less than ½ cup) sugar
  • 1 (18.34oz/520g/2cups) canned sweetened red beans (mashed) (Ogura-an) (Click here for homemade sweetened red beans)
  • ⅔ cup milk
  • 1 Tbsp. black sesame seeds (optional)
  • 4 Tbsp. sweetened condensed milk (optional)
Instructions
  1. In a medium saucepan, heat water and sugar on medium high heat, stirring the mixture with a wooden spoon.
  2. When sugar has completely melted, add the bean paste and mix until the mixture becomes smooth.
  3. Add the milk and mix all together. When it boils remove the saucepan from the heat.
  4. Prepare a bowl that is set inside a large bowl filled with iced water.
  5. Pour the mixture into the bowl and stir the mixture so it cools evenly.
  6. When the mixture is thoroughly cooled, pour the mixture into an ice cream maker and follow the manufacturer’s instructions.
  7. 30 minutes later…
  8. Transfer the ice cream to an airtight container and store in the freezer for at least 3-4 hours.
  9. Serve with black sesame seeds or condensed milk.
Notes
If you don't have an ice cream maker, check out here.

The following red bean ice cream is drizzled with condensed milk…

Red Bean Ice Cream II

Enjoy!

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Leave a Comment


+ 1 = eight

  • Kim Beaulieu July 11, 2011, 1:08 pm

    Hi Nami. Hope you had a lovely weekend with your family. I have not tried these beans. I am adding them to my market list this week. So it may take me a week or so to try this out but I really want to to try this. I just got my own ice cream maker. Made my first batch and it was divine. Just have my second batch going now. So fun and the taste is so much better than store bought. Thanks for the advice. I got the cuisinart. LOL! xx

    Reply
  • Xiaolu @ 6 Bittersweets July 11, 2011, 1:23 pm

    Beautiful photos and recipe — heading over to check it out!

    Reply
  • Gourmantine July 11, 2011, 1:30 pm

    Nami, thank you so so so much for writing a beautiful and interesting post :)

    Reply
    • Nami July 12, 2011, 2:26 pm

      Gourmantine, thank you so much for having me on your blog! :-)

      Reply
  • Lindsey@Lindselicious July 11, 2011, 1:44 pm

    LOL Ok I might have to take a break and walk down to Sur La Table to pick one up. Love the black sesame and condensed milk on top! Maybe I can create an ice cream diet… Ice cream and high fiber treats only- LOL.

    Reply
  • Joyti July 11, 2011, 1:44 pm

    Yum…the red bean ice cream sounds delicious (and it almost rhymes). Red bean is fairly new flavor/ingredient to me, and how it is prepared seems to make a big difference. This preparation looks great. I imagine that the ice cream is super-creamy…

    Reply
  • Giulietta @ Alterkitchen July 11, 2011, 1:48 pm

    Well, I didn’t know anything about red beans flavor… in desserts and sweets! I am totally amazed by this recipe! I don’t know how to find them, but I wanna try (I think it will be a sort of quest :P)
    Your recipes always amaze me!!
    By the way, I love Gourmantine’s blog, too :)

    Reply
  • Sherron July 11, 2011, 1:49 pm

    I love it! The picture of your fingers above the ice cream..lovely!

    Reply
  • Maris(In Good Taste) July 11, 2011, 1:53 pm

    Never apologize! You could never post too many ice cream recipes especially interesting ones like this!

    Reply
  • Sissi July 11, 2011, 1:55 pm

    Nami, this is such a creative and wonderful recipe! I love all: the colour, the Japanese azuki touch and the black sesame seeds, just in case someone had doubts about the Japanese inspiration ;-) You should patent it. Seriously!
    I understand you completely: my blog is now full of preserves for the same reason as your ice-cream: season!!! Although your ice-cream look much more seducing than my jars!
    Have you ever tasted matcha ice-cream? I have just thought since my matcha crème brûlée was incredibly refreshing, the ice-cream must be incredible! Although maybe not perfect for children…
    I keep on looking at this photo and think this is one of the most beautiful you have ever made! (And I love the bowls!!!) Congratulations!
    (I have never been to Gourmantine’s blog, but after such an introduction I must go and see it).

    Reply
  • Juliana July 11, 2011, 1:58 pm

    Oh Nami, I just got an ice cream maker and I look forward to try this red bean ice cream….the pictures are awesome as always.
    Hope you have a wonderful week ahead :-)

    Reply
  • Adora's Box July 11, 2011, 1:58 pm

    I love red beans! My husband is mad about and I make him red bean ice lollies. Next time I’ll add sesame seeds. That’s such a great idea. Photos are fabulous, Nami!

    Reply
  • ray July 11, 2011, 2:09 pm

    Sweet red bean is my favorite but never had one in ice cream form. My goodness Nami, this is making my mouth watery and I mean in a drooling way, LOL! Thanks for sharing another yummy treat, Nami!

    Reply
  • Jessica July 11, 2011, 2:53 pm

    This just looks so delicious! I love sweet red bean. It’s been too long since I had red bean ice cream and your photos really make me crave it now. Especially with that delicious condensed milk drizzled on top, it must have tasted amazing.

    Reply
  • Sandra's Easy Cooking July 11, 2011, 3:16 pm

    I love Azuki beans and your ice cream sound incredible, and look amazinggg! I will check your guest post over at Gourmantine’s Blog..but sending you big congrats!!:))

    Reply
  • Mr. Three-Cookies July 11, 2011, 3:28 pm

    Its great to see you are making good use of your ice cream machine. Definitely taking full advantage of the short summer season. Your recipe is a low fat version, if can be fat free if you use skim milk. Good for dieters:)

    Reply
  • In Katrina's Kitchen July 11, 2011, 3:35 pm

    Nami – this is just a fun fun recipe!!!

    Reply
  • Allie July 11, 2011, 3:59 pm

    I am loving all of this ice cream on your blog lately! YUM! :)

    Reply
  • Alessandra July 11, 2011, 4:09 pm

    I love it, love anything with anko, but my husband doesn’t!!!! He loves Japanese food except anko! So sad!

    Ciao
    A.

    Reply
  • Simply Life July 11, 2011, 4:19 pm

    oh my gosh! this looks aaaamazing!

    Reply
  • Tanvi@SinfullySpicy July 11, 2011, 4:46 pm

    Wow..thats something new to me.Beans in an ice cream? Too good!I know that how dangerous it can be to own an ice cream maker- I have controlled myself till now- tee hee :) Lovely post and the pictures looks amazing!

    Reply
  • Maureen July 11, 2011, 5:02 pm

    We used to travel to the US on JAL and would go through Narita on each journey and we began taking a few days every trip and exploring something new. I’m a country style person and I don’t think I could ever live the hectic Tokyo style – but the food was always perfection!

    This ice cream is perfect.

    Reply
  • Kay Ecker July 11, 2011, 7:06 pm

    Nami, this is my favorite ice cream flavor :o)

    Reply
  • sheri July 11, 2011, 7:24 pm

    Gosh, you have been so productive with the ice cream so far this summer; I’m ashamed that I have yet to make a single batch! All mine were in the cold spring months! But I am determined to make a batch this week or next. I’m enjoying your ideas and hope to be inspired by you here. The red bean looks delicious, and healthy too. Did your kids like it? So pretty with the sesame seeds too :D

    Reply
  • mjskit July 11, 2011, 7:37 pm

    Very Interesting!!!! I love sesame seed balls with black bean paste, but I’m not sure if I’ve had red bean paste. It sounds wonderful as does this ice cream. Thanks for the post and recipe!

    Reply
  • Holly July 11, 2011, 7:40 pm

    I’ve never heard of using beans in ice cream. Very interesting. It looks really yummy.

    Reply
  • The Harried Cook July 11, 2011, 7:56 pm

    I am so happy to see how much your ice cream maker is being put to good use :) Good decision making that purchase! I remember how freaked out I was when I saw red bean ice cream when we first moved to Singapore. But after I tried it, I realized I liked it! It was yummy…. I also loved the sweet corn ice cream and the durian ice cream! Your recipe sounds great! Thanks for sharing :)

    Reply
    • The Harried Cook July 11, 2011, 7:56 pm

      Just to clarify – we don’t live in Singapore anymore. And I miss those unusual ice cream flavors! This brings back good memories :)

      Reply
  • torviewtoronto July 11, 2011, 7:56 pm

    I haven’t had like this beautiful colour of the ice cream

    Reply
  • Ana Helena Campbell July 11, 2011, 8:04 pm

    What a creative combination. Your photos are so beautiful. Thanks for sharing.

    Reply
  • Mika July 11, 2011, 8:19 pm

    Oh Yes, my favorite ; ) Looking superb!!!!

    Reply
  • Sonia aka Nasi Lemak Lover July 11, 2011, 9:28 pm

    My hubby just requested me to cook his favourite red bean soup today, usually i make it from scratch. Look at your yummy red bean ice cream, i think i need to save some to make this ice cream but not using ice cream maker as I don’t own one. YUM!

    Reply
  • Caroline July 11, 2011, 9:47 pm

    Yum! This ice cream sounds so unique and fantastic. I don’t see any problem with making three different ice creams within 10 days, please share away!

    Reply
  • anncoo July 11, 2011, 11:56 pm

    Very yummy and cooling recipe Nami :)
    I’m also taking my ice cream maker out to make more ice creams to beat the heat.
    Will add this in my to do list too :)

    Reply
  • Lilly July 12, 2011, 12:52 am

    Nami thanks for sharing this recipe! I love red bean ice cream and never really tried to make it myself. Your recipe seems easy enough I will have to try it!

    Reply
  • Jill Colonna July 12, 2011, 1:17 am

    Nami, this is sensational! I have to try this out and taste – love even the dribbled condensed milk over it, too. Just wonderful. Going over to Gourmantine now…

    Reply
  • Manu July 12, 2011, 1:29 am

    I love Gourmantine’s blog too! She’s so talented! And so are you Nami: this ice cream looks perfect! So creamy and tempting! I wish it was summer to try and make it!!! I love my ice cream machine just as much as you love yours!!! hehehe The addition of condensed milk is the ultimate treat!!! YUM!!!!!!

    Reply
  • chinmayie @ love food eat July 12, 2011, 2:50 am

    Great recipe Nami! I love the colour and the sesame seeds on top of it! Even in India we have quite a few sweets topped with sesame seeds. I like the nutty flavor of it!
    I wish I had an ice cream make to try this out!!

    Reply
  • Renee July 12, 2011, 4:41 am

    And now that’s exactly why I don’t own an ice-cream maker. it’s soo tempting! Love the color. And I wld be eating scoop after scoop saying it’s good for me as it’s got beans :)

    Reply
  • Tastes of Home (Jen) July 12, 2011, 5:24 am

    Love love azuki ice cream Nami! Thanks so much for sharing the recipe :D Looks so gorgeous!

    Reply
  • Shaz (feedingmykidsbetter) July 12, 2011, 5:48 am

    Love the colour and how there are bits to chew on. I’m sure your kids are having a great summer, especially with all these yummy icy treats!

    Reply
  • Sandra July 12, 2011, 6:20 am

    Not sure if I could pull this one off Nami, but you sure have. I could hear the nostalgia in your voice as you mentioned your Grandpa. The clarity in your pictures is outstanding!

    Reply
  • Maya@Foodiva's Kitchen July 12, 2011, 6:38 am

    Aaahhh…..more ice cream love from Nami. Azuki bean is one of my favorite ice cream flavors and I even love it as popsicles (I’m such a big kid). I don’t know about your obsession with your ice cream machine, but we now are hooked on your ice cream flavors thanks to it!

    Reply
  • Jihane @Sinful Sundays July 12, 2011, 6:55 am

    I love red bean ice-cream. I used to have it tempura’ed at a sushi restaurant that I was obsessed with when I was in college. Your recipe looks great! I love how you serve it with the condensed milk drizzled on top. :)

    Reply
  • PolaM July 12, 2011, 7:43 am

    I love this recipe: I would ave never thought of making red bean ice cream! You are really having fun with that ice cream maker!

    Reply
  • Ellena July 12, 2011, 8:45 am

    Oh gosh!!!! I love this!!!! Your red bean ice cream look great! Even better than those we have in the Japanese Restaurant over there. And I want an Ice Cream Maker to help me!!!!!!

    Reply
  • Karen July 12, 2011, 10:26 am

    You’re definitely making good use of that ice cream maker! This looks delicious. Another ingredient I have not tried…I need to start doing some sampling!

    Reply
  • Katherine Martinelli July 12, 2011, 10:34 am

    Oh wow. I love red bean ice cream but have never thought to like my own!

    Reply
  • Dee of Deelicious Sweets July 12, 2011, 11:08 am

    Very interesting. I have yet to make ice cream this year. Eeek! I need to get on that!

    Reply
  • Carolyn July 12, 2011, 11:27 am

    I’ve certainly heard of red bean ice cream but never tasted it…would love to try. Yours looks fantastic!

    Reply
  • Shawn July 12, 2011, 12:46 pm

    In early Spring of this year, I had a pastry filled with red bean paste and it was sooooo good! The ice cream recipe is so simple I can’t wait to give it a try…definitely with the condensed milk drizzled on :)

    Reply
  • betty July 12, 2011, 6:32 pm

    omg this looks AMAZING!! love that u drizzled condensed milk on top and sesame seeds :)

    Reply
  • Amelia July 12, 2011, 8:49 pm

    Refreshing red bean ice cream, yummy. I would like to have a BIG scoop :)
    Lovely photo.

    Reply
  • Raymund July 13, 2011, 12:26 am

    Red bean ice cream! count me in, I love this kinds of flavour. There is a similar dish in Malaysia that I really love, its called potong but its a cross between an ice cream and popsicle.

    Reply
  • Biren @ Roti n Rice July 13, 2011, 6:05 am

    I used to have a lot of red bean ice cream when growing up. It is so good to have the ice cream maker to recreate some of those flavors we don’t get here. Your ice cream looks lovely! I will have to try it with the black sesame seeds.

    Reply
  • sensiblecooking July 13, 2011, 11:03 am

    I love fried food no matter how messy the kitchen gets, Thanks for the recipe Nami and also the tip of frying it twice. Yummy.

    Reply
  • Priscilla-ShesCookin July 13, 2011, 2:31 pm

    We have gone to our favorite Japanese restaurant Matsu’s to celebrate my daughter’s birthday for the past 15 years because she loves their red bean ice cream (and the green tea)! She is going to flip over this! Your last image is gorgeous, Nami!

    Reply
  • scratch-made wife July 13, 2011, 4:38 pm

    Uh, I’m pretty sure I’d be infatuated with my ice cream maker, if I had an ice cream maker! This looks sooooo good. Thanks for sharing!

    Reply
  • Kath (My Funny Little Life) July 13, 2011, 4:59 pm

    Wow wow wow! :D

    Reply
  • Elies_Lie July 14, 2011, 8:15 am

    Nami!
    I always in love with Red Bean, Love It!
    I want to try to make this, but what to do when I can’t find any canned bean? :(
    ca I used a fresh red bean & puree it? :)
    looking forward ur guidance dear… Tq ;)

    Reply
    • Nami July 14, 2011, 9:47 am

      Hi Elies! Since I don’t have the time to do the post for making read bean paste, please check out this site. It’s not exactly the same but it seems like the closest method that I use. You want to follow “Tsubushi-An” method. I hope this helps!

      Reply
  • sheila @ Elements July 14, 2011, 9:15 am

    Wow…I’ve never in my life heard of ice cream made with beans (not counting vanilla beans. LOL!) but I’m very interested in trying it. I have a can of Azuki beans, but in your list of ingredients it says to add sweetened beans. Do you buy azuki beans that are sweetened? I’ve never seen that before. I guess I could add some agave nectar to it maybe?

    Thanks! It looks so pretty and it’s so healthy I might just have to try this! :)

    Reply
    • Nami July 14, 2011, 9:55 am

      Hi Shiela! Is your Azuki beans cooked already, but not sweetened? Then you need to sweeten by adding sugar. I buy the can of sweetened azuki bean paste. The picture above is the one I buy (Japanese brand) and it’s pretty common around here. Regarding Agave nectar, I have never used it before… I usually use sugar to sweeten. I hope this helps!

      Reply
      • sheila @ Elements July 18, 2011, 9:17 pm

        Thanks, Nami, for your help. My beans are cooked already but not sweetened. I’ll try adding some sugar or agave nectar then. :) Thanks again, sheila

        Reply
  • Lyn July 15, 2011, 4:23 am

    Red bean ice cream I love! I always buy those like popsicles but it’s red bean flavor and you really can eat the red beans in it! There are other flavors like coconut, sweetcorn, durian, yam, jackfruit and chendol (a Malay dessert similar to ice kachang but only have red beans and a kind of jelly-like green colored strips with coconut milk and coconut sugar) all with bits of the flesh in them.
    I would love to try your recipe but w/o ice cream maker, so I think maybe I’ll make them into popsicles instead! lol :)

    Reply
  • Tina July 15, 2011, 5:18 am

    Nami, thanks for sharing this recipe! I love red bean ice cream! I’ll definitely try this when we get back from vacation!!! So yummy!!!

    Reply
  • Roxana GreenGirl July 15, 2011, 8:38 am

    From the moment I read the title I’ve been fascinated. Red bean and ice-cream seemed beyond my imagination. Actually, beans and desserts seemed a little out of place until I read and tasted the first black bean brownies. Now, your red bean ice-cream, what a way to enjoy these healthy legumes. I LOVE LOVE it. I still haven’t got an ice-cream machine, but I’m definitely going to look for the red-bean paste at the Asian store and see what I can come up with!!
    Thanks for the inspiration Nami.

    Reply
  • Tiffany July 16, 2011, 4:24 pm

    Just when I thought the ice cream couldn’t get any better, you drizzled it with condensed milk!!!!!!!!!!!!!!!!!! PLEASE don’t stop with the ice cream recipes, I love them! :D

    Reply
  • Evelyne@CheapEthnicEatz July 18, 2011, 9:34 am

    Thank for your email ;-). I am SO bookmarking this, I love out of the ordinary ice creams. I also have 2 ice creams post coming soon and I don’t want my readers to think I am obsessed too lol.

    Reply
  • Firefly July 19, 2011, 6:55 pm

    Yum Yum :) I’ll need to try this :)

    Reply
  • daphne July 29, 2011, 3:09 am

    This is my grandmother fav ice cream as well..and I made some when she was over here with me. I love the sprinkle of black sesame!

    Reply
  • mycookinghut August 5, 2011, 11:25 am

    Beautiful! This is one of my favourite ice-creams!

    Reply
  • Shu Han August 10, 2011, 9:00 pm

    red bean ice cream is my mum’s favourite flavour (: now i can make it for her

    Reply
  • Stefanie August 19, 2011, 8:21 pm

    My husband and I love red bean ice cream and green tea ice cream, and both your recipes looks delicious! Sweetened condensed milk sounds like a great topping, too, to add some extra creaminess

    Reply
  • Beth Michelle August 20, 2011, 5:03 am

    I LOVE red bean ice cream! In china every time I got frozen yogurt I would get red bean on top! Hmm I will have to go to the asian market in Jerusalem to see if they have any red beans so I can make this!

    Reply
  • i-lost in austen October 5, 2011, 1:11 am

    I luv all your blog. The fotos are soo beautiful . I will surely try your red bean ice-cream.

    Reply
  • Kayla May 14, 2012, 1:01 pm

    Hi there! I was wondering if it was alright to use yude-azuki in place of ogura-an?

    Reply
    • Nami May 14, 2012, 9:03 pm

      Hi Kayla! I’ve never used Yude Azuki before, but yes you can use it. :-) The consistency and texture wise, I think it is better if you cook Yude Azuki in a saucepan (add a little more water and cook till it gets more mushy). You might want to add sugar if it’s not sweet enough. Ogura-an is sweetened already. Hope this helps. :-)

      Reply
  • Sook July 11, 2012, 4:25 pm

    Oh Nami, I am so excited to try this recipe! I just made some sweet beans last night. I’ve been looking for things to make with it! Do you think I can use half and half instead of all the other milk? I think I might try it. Oh also do you happen to have that drink recipe that we tried at that place we met? I want to make it at home. It was so good!!!

    Reply
  • Sook July 11, 2012, 4:26 pm

    Oh never mind, I just read the recipe again and the condensed milk is optional! Ooh I’m totally making this tonight! Thanks!

    Reply
  • Colleen October 27, 2012, 7:24 pm

    hi! for your recipe of the homemade sweetened red beans, do i make the whole recipe for this red bean ice cream? i only want to make enough to use in this recipe. thanks! :)

    Reply
    • Nami October 29, 2012, 11:34 am

      Hi Colleen! With my homemade recipe, you can make 600g of sweetened red bean paste. This recipe requires for 520g, so I’d suggest to follow the homemade red bean paste recipe. Your final result may be around 600g and it might be close to 520g.

      Hope this helps. :)

      Reply
  • zagmek May 13, 2013, 12:32 pm

    I made this to go with a red velvet cake for my friends birthday — i even made the red bean paste with your recipe too since i couldn’t find the canned beans, only dried!

    It was better than any red bean ice cream i’d ever had in a restaurant, but the opinions all around were that it was too “chunky” so next time i’ll run the bean paste through my food mill first!

    Reply
    • Nami May 15, 2013, 11:16 pm

      Hi Zagmek! Thank you so much for trying this recipe! Tsubuan can be a little too hard/coarse for making ice cream, so maybe you can make half paste and keep the other a little chunky for texture. I’m happy to hear you think it was better than one from restaurant. Thank you!!!

      Reply
  • Karen August 7, 2013, 7:53 am

    So the condensed milk is only for garnish–you don’t add it in with the cooked mixture? Just checking as this could make a big difference in how it turns out.

    Thank you for any information you can give.

    Reply
    • Nami August 7, 2013, 10:17 am

      Hi Karen! Thank you for checking, yes condensed milk is optional and poured a little bit on top of the ice cream. I hope you enjoy this recipe. :)

      Reply
  • Jeanne November 23, 2013, 2:22 pm

    Thanks for the recipe. It looked so gorgeous I couldn’t wait to try it. I guess all that excitement is what led to me adding the condensed milk directly to the ice cream base. I was so mad at myself for flubbing myself right out of a red bean ice cream experience. I will try again, though. I blogged about it the failure and attempted recovery here: http://limesarebetterthanlemons.tumblr.com/post/67887926116/attempt-at-red-bean-ice-cream-goes-fail-then-recovers
    I linked to your post, hope you don’t mind. Love the blog!

    Reply
    • Nami November 25, 2013, 2:53 pm

      Hi Jeanne! Thank you for trying the recipe! There is a certain formula to make ice cream (with or without milk) and I think you need to follow to be able to achieve solid ice cream. :). Glad you saved the failure and looks delicious!

      Reply
  • Bianca May 6, 2014, 10:22 pm

    I’m spent most of the morning browsing through your dessert recipes, and this red bean ice cream made me jump for joy! It’s one of my favourite flavours, and I’m glad to see I can recreate it at home. For those who are allergic to dairy products, can almond milk be substituted without affecting the texture too much? Thanks for all the amazing recipes, Nami!

    Reply
    • Nami May 7, 2014, 11:04 am

      Hi Bianca! Aww thank you so much for checking my recipes! Hope you found some recipes that you are interested. :) I love red bean ice cream as much as green tea ice cream… <3 Hope you enjoy this recipe!

      I’ve never made ice cream with almond milk, but with a quick search online, I found some almond milk ice cream recipes, so I think it’s possible. However some articles said it’s hard to make it “creamy” and have to add bananas etc to change the texture as almond milk doesn’t have enough fat and thin. Hope this helps. :)

      Reply
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