To celebrate National Ice Cream Day as a part of National Ice Cream Month this year, I decided to take a stab at making red bean no-churn ice cream. While I do have an ice cream machine in the house, I wasn’t feeling confident after my last failed attempt at making ice cream, and I thought it would be too much of a hassle. Luckily, I stumbled across no-churn ice cream!
How does no-churn ice cream work? Don’t you have to aerate it? These questions swarmed my head as I thought about making it. After working at a Dairy Queen for almost four years, I was so accustomed to soft-serve ice cream and the humming noise of an ice cream machine churning the mix (liquid ice cream mixture before being frozen). Churning allows the mix to aerate, which is what most conventional ice cream machines do to your mix with a simple plastic blade. Instead of churning, no-churn ice cream aerates the mix with a baking mixer instead.
If you can’t find red bean paste (like me) check out our Dish It Out red bean paste recipe post.
1 pint of heavy cream
1/2 cup of red bean paste
1 can (14 oz) of condensed milk
First begin with the heavy cream and red bean paste in a mixing bowl.
Next, use your mixer to incorporate the paste in with the heavy cream. After you’ve thoroughly mixed them together keep blending until the mixture is fluffy with pink peaks. I recommend using the largest bowl you have that can withstand a mixer. I made an absolute mess with droplets splashing out of the bowl in the beginning. The mixing process is going to take longer than you anticipate depending on the speed you work at. It’s better to overmix than under mix! How much your blend in this step will determine the density and consistency of the ice cream.
Next, add your condensed milk. I like to use less than the 14 oz because I find that it becomes too sweet for my preference. I used 12 ounces and found it still came out super sweet.
Mix the condensed milk into your aerated ice cream mix. After it’s well incorporated, use a rubber spatula and transfer to a tupperware in the freezer. I let my freeze overnight, but if you’re anxious to try it sooner, I would check after a couple hours.
When serving let the tub sit out for at least 5 minutes to allow the ice cream to soften enough that you can scoop it out. I was really impatient, so I heated up my scooper to serve quicker. Overally, this is a really rich recipe and a refreshing break from both the heat and the mainstream bean flavors like chocolate and vanilla.