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This no-churn red bean ice cream is creamy, nostalgic, and super easy to make with just 4 ingredients. A classic Asian dessert flavor with a creamy twist—no ice cream maker needed!
Here’s a dessert that’s creamy, sweet, and full of nostalgia: no-churn red bean ice cream. If you grew up in Asia, you probably understand the love for sweetened red beans in desserts. And if you’re new to the idea, don’t knock it till you try it! This easy, no-churn recipe is rich, velvety, and packed with tender, sweet red beans in every bite.
I made this version using just four ingredients—no ice cream machine needed—and my kids absolutely love it. It’s one of those flavors that feels both traditional and totally indulgent. You’ll be surprised how easily it comes together!
No-Churn Creamy Red Bean Ice Cream
Ingredients
- 210 g sweetened condensed milk
- 300 g cold heavy cream
- 200 g sweetened red beans homemade or canned
- Pinch of salt
Instructions
- You can use homemade anko paste or sweetened red beans or use a store-bought chunky version of anko paste (tsubuan). I like the chunky version because I get to bite into tiny pieces of the red beans.
Prepare the ice cream
- In a chilled bowl, whip the heavy cream until soft peaks form. The cream barely holds its shape but it's thick in consistency
- Combine condensed milk, red beans, and salt.
- Add this into the cream.
- Whip again until the texture becomes thick and firm but still smooth. Do not overwhip as the texture turns grainy
Freeze
- Pour the mixture into a loaf pan or freezer-safe container. Smooth out the top, cover tightly with a lid or plastic wrap, and freeze for at least 8 hours or overnight, until firm. I use this ice cream container or tub.
Serve
- Let the ice cream sit at room temperature for 5 minutes before scooping for best texture. Serve on its own, in a cone, or with mochi, waffles, or a drizzle of condensed milk.
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Tips for Success
- Use cold cream: It whips faster and holds volume better.
- Don’t overwhip: Especially if you use a stand mixer, it’s easy to overwhip. Just whip until the cream is firm. Any further and it starts to turn grainy
- Salt matters: That tiny pinch of salt helps balance the sweetness and brings out the flavor of the red beans.
Frequently Asked Questions
1. Can I use store-bought red bean paste?
You can, but go for “tsubuan” (chunky-style sweet red bean paste) if you want texture. Smooth paste will work too but it’ll blend into the ice cream base instead of giving you little bean bites.
2. Is this super sweet?
It’s sweet, but not overly so. The salt helps round things out, and if you prefer it less sweet, you can reduce the condensed milk slightly and taste before freezing.
3. How long does it last in the freezer?
Up to 2 weeks, tightly sealed. The texture is best within the first week.
4. Can I make it dairy-free?
You can try using coconut cream and a plant-based condensed milk alternative. Just note that the flavor and texture will change a bit—it’ll still be delicious, just different.
5. Can I add mix-ins?
Yes! Try roasted sesame seeds, chopped mochi, or even chocolate chips if you’re feeling adventurous.
6. Do Asians really put beans in desserts?
Totally! Beans—especially adzuki (red) beans—are used in everything from cakes, shaved ice, to steamed buns and jellies. They add a mild, earthy sweetness and creamy texture that just works. It’s not unusual at all in many Asian cultures!
This no-churn red bean ice cream is the kind of treat that makes me smile every time I make it. It’s simple, nostalgic, and kid-approved in our house. If you’ve never had red beans in a dessert, this is a gentle and creamy intro that might surprise you, in the best way.
