No-Churn Red Bean Matcha Ice Cream

It’s so hot that I just have to keep making ice cream! Here’s an Asian-inspired flavor (also a good way to use up any leftover red bean paste you have).


No-Churn Red Bean Matcha Ice Cream

Yield: over 6 cups ice cream

  • 14-ounce can sweetened condensed milk
  • 4 teaspoons matcha green tea powder
  • Pinch fine salt
  • 2 cups heavy cream, cold
  • 1/2 cup red bean paste, preferably with some whole beans (such as Shirakiku Brand’s Sweetened Red Bean/Yude Azuki)
  1. Chill a 9″ x 5″ metal loaf pan or set aside two 5-cup Rubbermaid boxes.
  2. Whisk together the condensed milk, matcha green tea powder, and salt in a large bowl.  Set aside.
  3. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
  4. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
  5. Pour into loaf pan or boxes and freeze, covered, until thick and creamy, like soft-serve ice cream, about 2 hours.
  6. Swirl red bean paste into the ice cream with a sturdy spoon.
  7. Continue to freeze, covered, until solid and scoopable, about 3 hours more.

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