Low Sodium Red Bean Ice Cream
Indulge in a creamy, wholesome treat with this Low Sodium Red Bean Ice Cream, a delightful twist on a traditional Asian dessert. Made with tender adzuki beans, known for their natural sweetness and nutty flavor, this recipe combines whole milk, heavy cream, and coconut milk for a luscious texture that’s perfect for any ice cream lover. Sweetened naturally with honey and just a touch of granulated sugar, this low sodium dessert is a healthier alternative without sacrificing flavor. The subtle hint of vanilla enhances the unique richness of the beans, creating a harmonious balance of taste in every scoop. Perfect for sharing, this homemade ice cream is churned to perfection, then frozen until firm, making it an ideal treat for summer days or an after-dinner indulgence. Try this easy, low sodium ice cream recipe today and discover a guilt-free way to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 1 cup Adzuki beans (canned, no added salt)
- 2 cups Water
- 1 cup Whole milk
- 1 cup Heavy cream
- 0.5 cup Coconut milk
- 0.5 cup Honey
- 0.25 cup Granulated sugar
- 1 teaspoon Pure vanilla extract
Instructions
Drain and rinse the adzuki beans thoroughly to remove any excess salt and place them in a medium saucepan.
Add 2 cups of water to the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 40-45 minutes, or until the beans are tender.
Once the beans are completely tender, drain any remaining liquid and allow them to cool slightly.
In a blender, add the cooked adzuki beans, whole milk, heavy cream, coconut milk, honey, granulated sugar, and pure vanilla extract. Blend until the mixture is smooth and creamy.
Pour the blended mixture into a saucepan and cook over medium-low heat, stirring continuously to prevent the mixture from sticking to the bottom, until it starts to thicken slightly. This should take about 15 minutes. Do not let it boil.
Remove from heat and transfer the mixture to a bowl. Cover the surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature before refrigerating for at least 2 hours, or until well chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches the consistency of soft-serve ice cream.
Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until firm.
Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easier scooping.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 212.4 g | 77% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 168.8 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 416 mg | 32% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1279 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
