Red Bean Ice Cream


Red Bean Ice Cream

1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
1 votes, average: 5.00 out of 5

by Natvia

Preparation: 40 minutes, Cooking: 30 minutes


  • ½ cup adzuki red beans
  • 4 cups water
  • 1 cup coconut milk
  • ½ tablespoon cornflour
  • ½ cup Natvia
  • ⅛ teaspoon salt

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Makes 4

  1. Soak the beans overnight in plenty of cool water.
  2. The next morning, drain off the water, rinse the beans and drain again.
  3. Place the beans together with 4 cups of water in a pot.
  4. Bring to boil, and then turn down the heat.
  5. Cover and simmer for approximately 1.5 hours until the red bean soup mixture is reduced to just 2 cups.
  6. Add Natvia and stir while bringing mixture to boil. Reduce heat to a simmer again.
  7. Mash the beans against the side of the pot with a spatula or spoon until the texture of the red bean soup is thick and lumpy.
  8. In a bowl, add salt and cornflour to coconut milk and stir thoroughly until there are no more lumps.
  9. Add the coconut milk solution gradually into the red beans, stirring until well-mixed. Remove from heat.
  10. When the mixture has cooled down, give it a thorough whisk, then pour into ice cream moulds and freeze for 6 hours or until firm.

Tips and Tricks

  • This ice cream is best served when just frozen. If it becomes too hard, let it soften slightly in the fridge or at room temperature before consuming.