Here’s an easy Japanese-inspired red bean ice cream or “nice cream” recipe that’s made using only 3 ingredients! The secret to the creaminess in this recipe comes from frozen bananas, which are frozen beforehand and whipped up in the food processor.
Red bean ice cream happens to be one of my favorite childhood frozen desserts, but it’s only ever available in Asian grocery stores and loaded with added sugar and fat. Thanks to this recipe, though, you can enjoy red bean ice cream at home that’s prepared in a much healthier way.
Ingredients used to make this Easy 3-ingredient Red Bean Ice Cream
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Bananas – best when ripe. The sweetest ones are yellow with brown spots.
- Sweetened Red Bean Paste (a.k.a. Koshi An): You can find Sweetened Red Bean paste in most Asian grocery stores, and online (Amazon).
- Almond Milk – or any milk of choice
More Banana Recipes (HERE)
Step by Step Guide
How to Make Easy Red Bean Ice Cream
Slice and freeze bananas. You can also freeze the bananas first, then slice them, which is what I did here.
Blend the frozen bananas and the rest of the ingredients in a food processor or high-powered blender
Have a quick taste, and add sweetener (either honey, agave syrup or granulated sugar, or sugar-free sugar subs) if desired.
You can eat this red bean ice cream as soft serve or freeze it in a freezer-safe container, such as pyrex glass containers
Freezer for about 5 hours, or overnight.
How to Make this Red Bean Ice Cream Healthier
- Make this even healthier by adding a handful of nuts, or seeds to add texture and nutrition before freezing.
- For a small protein boost, you can also add a tablespoon or two of protein powder of your choice when blending. I’ve tried using an unsweetened plant-based protein powder with good results.
What are some ways you can eat these?
- In a bowl or cup, drizzled with honey, maple syrup, caramel or chocolate syrup
- Stacked on a waffle or sugar cone
- With adzuki paste and walnuts
How to Store
- This ice cream needs to be stored in the freezer and tastes best within a few days, but it can be frozen for up to 3 months. For the best nice cream consistency, take the container out of the freezer and let sit out at room temperature for 10 mins when you’re ready to eat. If it’s in a microwaveable container, you can also microwave it for 15 seconds until softened.
- Use ripened bananas for the best results!
- While a food processor will give you the best consistency for the ice cream, you can also use a high-powered blender (such as Vitamix) that comes with a tamper. Use the tamper to push the ingredients into the blades of the blender, and add 2-4 Tbsp of almond milk if needed.
Click (HERE) to See All of my Nice Cream Posts!
Easy Azduki Red Bean Nice Cream Recipe
- 3 medium bananas , about 300 grams
- 2 Tbsp almond milk , or milk of choice
- 200 g sweetened red bean paste (koshi an) , about 2/3 cup
- Peel and freeze bananas until completely solid, about 8 hours
- Slice the frozen bananas to 1 inch slices
- In a food processor or high-powered blender with a tamper* blend frozen banana slices with almond milk and red bean paste until smooth
- Do a quick taste test, and blend in sweetener if desired**
- Serve immediately, or store in an airtight container in the freezer until ready to eat
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