What is Red Bean Ice Cream?
Beans used in desserts or snacks is popular in East and Southeast Asia. In this recipe, we have come up with a simplified version using red Azuki beans, while choosing ingredients to make this a no-churn version, egg-less and reduced sugar version. Feel free to adjust the sugar quantities as you prefer.
Ingredients You'll Need
For the Bean Paste
- 300g red adzuki beans, soaked overnight
- 1 liter water / 500ml water
- 100g light brown sugar (adjust to taste)
For the Ice Cream
- chilled red bean paste
- 600ml double cream
- 1 397g can unsweetened condensed milk
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
Let's Get Cooking!
Homemade Sweetened Red Bean Paste
- Prepare the sweetened red bean paste. Drain the soaked red beans and place them in a saucepan. Add 1 liter of water and bring to a boil. Lower the heat and simmer for about 30 minutes, or until the beans are tender. Drain.
- Put the drained beans back in the saucepan and 500ml of water. Cook over medium heat, stirring occasionally, until the beans have become soft and mushy. This should take about 45 minutes to an hour.
- Blitz with a hand blender until smooth, then add sugar. Continue to blitz to incorporate the sugar, then continue to cook until the paste becomes slightly drier and can hold its shape. Continue mixing to ensure it does not burn. Taste and adjust the sugar content according to your preference. Refrigerate before using.
No-Churn Red Bean Ice Cream
- In a large mixing bowl, whisk together the double cream and unsweetened condensed milk until well combined. Add the vanilla extract and salt, and whisk until soft peaks form.
- Gently fold in 480ml of the homemade sweetened red bean paste until well incorporated. Adjust the amount of paste to your desired sweetness and flavor intensity.
- Pour the mixture into a freezer-safe container and cover with a lid or plastic wrap. Freeze for at least 6-8 hours or until firm.
Nutritional Information
This recipe yields approximately 12 servings of 150g each.
Per serving:
- Calories: 380
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 160mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 8g
Ingredient Substitutes
- If you can't find adzuki beans, you can use kidney beans or black beans as a substitute.
- For a vegan alternative, use coconut milk and a plant-based double cream substitute.
Tips and Tricks
- Be sure to soak the beans overnight for optimal tenderness.
- Adjust the amount of homemade sweetened red bean paste to suit your taste preferences.
FAQs
Can I make this recipe with an ice cream maker?
Yes, you can use an ice cream maker to churn the mixture. Just follow the manufacturer's instructions for making ice cream.
Can I use canned red beans instead of dried beans?
Yes, you can use canned red beans in this recipe. Just be sure to drain and rinse them well before using them to remove any excess salt or liquid.
Is red bean ice cream healthy?
While red bean ice cream does have some nutritional benefits, it is still a high-calorie dessert with sugar and fat. The reduced-sugar recipe provided here helps to lower the overall sugar content, making it a more health-conscious choice. Enjoy it in moderation as part of a balanced diet.
How long can I store red bean ice cream in the freezer?
Properly stored in an airtight container, red bean ice cream can last up to 2 months in the freezer. However, it's best enjoyed within the first month for optimal flavor and texture.
Can I add other mix-ins to the red bean ice cream?
Yes, feel free to get creative with your mix-ins! Some popular options include mochi pieces, crushed cookies, or even chocolate chips. Just be sure to fold in your chosen mix-ins gently to avoid breaking the ice cream's airy texture.