Red Bean & Black Sesame No-Churn Ice Cream

Red Bean & Black Sesame No-Churn Ice Cream

When I think of Asian desserts, two things pop into my mind - red bean and black sesame. These are nostalgic flavors for me; I grew up with desserts like pastries filled with red bean, black sesame cookies, tangyuan, etc. Red bean and black sesame ice cream were always a treat though, probably because ¾ of my family are lactose intolerant. :P

I can usually find red bean or black sesame ice creams at my asian supermarket, but, to be honest, the red bean ice cream tastes like what I imagine a pink crayon tasting like and the black sesame tastes like a blue-gray.

For those that don’t have an ice cream maker at home, here’s a super simple no-churn ice cream recipe. The base is heavy cream and condensed milk, flavor it with whatever you like!

Red Bean Ice Cream Ingredients:

½ cup of red bean paste
1 pint of heavy cream
14 oz of condensed milk

Black Sesame Ice Cream Ingredients:

¼ cup of black sesame paste
1 pint of heavy cream
14 oz of condensed milk

Directions:

1. In a large mixing bowl, combine the heavy cream and red bean/black sesame. Mix until it starts forming medium peaks.

2. Add the condensed milk and continue mixing until you have medium to firm peaks.

3. Pour the mix into sealable containers. Place a piece of parchment on top to prevent freezer burn. Freeze overnight.

4. Enjoy!

Notes:

Make this your own - Mint chocolate chip? Sea salt cream and cookie dough? Oooh, or pumpkin spice for fall?


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