Learn to make authentic Azuki Red Bean Ice Cream just like what you’d find in Japan! It’s the perfect treat for a hot day and only takes 3 ingredients to make.
Red bean, also known as Azuki (小豆), is by far the most popular flavor in traditional Japanese sweets. Its prominence in Japanese desserts can be compared to that of chocolate in Western desserts.
Azuki has always been one of my absolute favorite flavors, especially in ice cream, so I want to show you how to make Azuki Red Bean Ice Cream (小豆アイスクリーム) the way we enjoy it in Japan.
What Does Azuki Red Bean Ice Cream Taste Like?
At a glance, azuki beans look similar to black beans, but they are deep red in color with a mildly nutty taste. Red bean also bears a light sweetness, making it a perfect ingredient for desserts.
In Japan, red bean-flavored foods are impossible to miss, whether you’re in a bakery, convenience store (Konbini), or restaurant. Even after living in the States for many years now, the taste of red bean sweets makes me nostalgic for Japan. This homemade red bean ice cream brings back so many great memories of childhood and the summers I spent at my grandpa’s house.
Japanese Ice Cream vs. American Ice Cream
Japanese red bean ice cream is a little different from the ice cream you may be used to, not only because of the unique main ingredient. A key difference is in its level of creaminess. The texture of the ice cream is “harder”, kind of like an ice bar, and it won’t be as rich and creamy as typical ice cream or soft serve, but it’s satisfying, scoopable ice cream, nonetheless. Unlike many ice cream recipes, this one does not call for heavy cream or eggs. All you need is milk, sugar, and red bean. I much prefer this over chocolate ice cream any day!
My favorite toppings are toasted black sesame seeds, or a little sweetened condensed milk if you have any. If you crave richer ice cream, the condensed milk on top will give you just that. The sesame seeds add a nutty crunch that complements the azuki flavor wonderfully. If you want to take it one step further, use this as a filling for your Mochi Ice Cream!
Where to Buy Japanese Red Bean (Azuki Beans)
You can find canned red bean paste (called “anko” in Japanese) at any Japanese grocery store. Recently, I’ve noticed other grocery stores beginning to carry it, too! Be sure to keep an eye out in the Asian section of your supermarket.
The store-bought red bean paste is quite sweet, so if you prefer a less sweet option, I highly recommend making your red bean paste from scratch – it’s much easier than you’d think! For this recipe, I stick with the canned option because the other ingredients balance out the sweetness. If you own a pressure cooker or Instant Pot, you can make your red bean paste in just a few easy steps with this recipe.
More Japanese Ice Cream Recipes
- Green Tea Ice Cream
- Soy Sauce Caramel Ice Cream
- Black Sesame Ice Cream
- Mochi Ice Cream
- Yuzu Ice Cream
- Coffee Ice Cream
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Azuki Red Bean Ice Cream
Ingredients
- 1¼ cups whole milk (please use whole milk as we don‘t use heavy cream in this recipe)
- ⅓ cup sugar (adjust to your taste)
- 15 oz sweet red bean paste (anko) (1 can of ogura-an; or make my Homemade Red Bean Paste)
To Serve
- 2 tsp toasted black sesame seeds (optional)
Instructions
- Gather all the ingredients.
- In a medium saucepan, combine 1¼ cups whole milk and ⅓ cup sugar.
- Stir and heat the mixture on medium heat. When the sugar is dissolved, add 15 oz sweet red bean paste (anko).
- Whisk the mixture until combined and turn off the heat.
- Prepare ice water in a large bowl. Place the pot of red bean mixture in the ice bath and let the mixture cool completely. Then put the lid on and store it in the refrigerator overnight or at least 4 hours.
- On the following day (or after 4 hours), set up your ice cream maker according to the instructions. My ice cream maker does not require freezing the bowl in advance but I need to run it for 15–20 minutes prior to making ice cream. Please make sure your ice cream bowl is frozen ahead of time. A bowl that isn’t completely frozen will take longer to freeze your ice cream and impact the finished product. If you make homemade ice cream on a regular basis, store your bowl in the freezer once it is clean. It will always be ready for your next batch of ice cream. If you don‘t have an ice cream maker, check out here.
- Pour the mixture into the ice cream machine. Make sure not to fill it more than about two-thirds of the way up. Start churning. Churning ice cream incorporates air into the finished product while it freezes, so you will need some extra room in your freezer bowl.
- The mixture will become thicker and creamier, about 25–30 minutes.
- Transfer the ice cream to an airtight container and flatten it with the silicone spatula. Cover the lid and put it in the freezer for at least 3–4 hours. Set freezer temperature to the coldest setting, so the ice cream freezes faster. Optional: Lay plastic wrap directly on top of ice cream and press down gently to prevent ice crystals from forming on top of the ice cream.
- Serve the ice cream and sprinkle with 2 tsp toasted black sesame seeds.
Nutrition
Editor’s Note: This post was originally published on July 11, 2011. The images and recipe have been updated in January 2021.
What would the issue be if cream and milk were used as in a typical ice cream recipe to increase the fat content and creaminess of the dessert?
Hi Michael, The fat from the cream will change the ice cream texture and flavor.
Yes. It will be creamy and softer.🙂
We hope this helps!
Hi! would it be possible please to show us the sugar content in the can of the Ogura-An beans used? I am asking because I found multiple kinds of bean paste with varying amounts of sugar so I would like to know if I need to adjust the 1/3 cups used in the recipe. Thanks in advance! 🙂
Hi Anita! Thank you very much for trying Nami’s recipe!
In this recipe, Nami used the Morinaga brand, and it contains 29g sugar in 86g of Ogura-Ann.
We hope this helps!
thank you so much! it most definitely does help 🙂
I’m not sure why, but the texture turned out a bit… grainy, it’s not smooth. I’ve even been wondering if it’s my ice cream machine since the reviews are so good, but a different recipe came out completely smooth and silky. I’ve used homemade anko (made one day prior, it came out very good) so I wonder if it’s the problem and this ice cream comes out way better using Ogura-An. So I think, to whoever is reading my comment, it’s probably way better to actually pay a bit more and buy canned anko instead of using homemade since I’ve done everything as required and the ice cream is very disappointing. I was really excited for it 🙁
Hi Emil! Thank you very much for trying Nami’s recipe!
We are sorry to hear that the ice cream didn’t come well. The grainy texture probably comes from homemade Anko. Anko has two types, and if you made Tsubuan, it would have a chunky texture with bean shapes still intact. Ogura-An in a can has softer shell/skin.
If you prefer a smooth texture, we recommend making Koshi An.
Here is how to make Koshi An: https://www.justonecookbook.com/how-to-make-anko-red-bean-paste/
We hope this helps and you will give it another try.
have you or has anyone made this recipe using Splenda or Swerve? If so, does the paste last as long as when made with sugar? If not, what is the expected shelf life of the paste if using Splenda or Swerve (erythritol, a sugar alcohol that doesn’t loosen other things).
Hi Bj! Thank you very much for reading Nami’s post!
We are sorry that we have never tested with Splenda or Swerve before and not sure how the outcome will be. We wish we can be more helpful.😞
The paste definitely won’t last as long as when made with sugar, but it’s super fine to freeze anko! I would just say to freeze it in a very secure (super tightly closed and air-proof) container though, so it doesn’t lose its taste and try to eat it within a few weeks for the same reason. I’m only a fan of Japanese cuisine, I’ve made it a few times though and it freezes really well so I definitely recommend it instead of keeping it in the fridge, it got bad (molded) after around two weeks when I didn’t freeze it, unfortunately, and it had a lot of sugar in it already