Taiwanese Red Bean Ice Cream Bars

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A beloved Taiwanese street classic, these creamy red bean ice cream bars combine silky milk ice cream with sweet adzuki beans for an irresistible cool treat. Easy to make at home with simple ingredients and popsicle molds, they capture the nutty, earthy sweetness that makes this snack so iconic.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 11 gFat
• 7 gSaturated Fat
• 31 gCarbs
• 2 gFiber
• 26 gSugar
• 5 gProtein
• 95 mgSodium
• 210 mgPotassium
• 85 mgCalcium
• 1.2 mgIron
• 0.5 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the red beans

• 1 cup dried adzuki beans (or 1 1/2 cups canned sweetened red beans, drained)
• 3 cups water
• 1/3 cup granulated sugar
• Pinch of salt

For the ice cream base

• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tablespoons nonfat milk powder
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon fine sea salt

Directions

1. Rinse the dried adzuki beans under cold water, then place them in a medium saucepan with 3 cups of water. Bring to a boil, reduce the heat, and simmer for 40 to 50 minutes until the beans are tender but still hold their shape. Drain and stir in 1/3 cup sugar plus a pinch of salt; let cool completely.
2. In a small bowl, whisk together 2 tablespoons of the cooked red beans with 2 tablespoons of milk until you have a smooth red bean paste. Set aside.
3. In a medium saucepan off the heat, combine the remaining milk, heavy cream, sugar, and milk powder. Warm gently over low heat, whisking constantly, just until the sugar dissolves (do not boil). Remove from the heat and stir in the vanilla, salt, and the red bean paste until evenly blended.
4. Transfer the mixture to a bowl, cover, and chill in the refrigerator for at least 2 hours, or until completely cold.
5. Stir the chilled base and gently fold in the remaining whole cooked red beans, distributing them evenly.
6. Pour the mixture into 6 popsicle molds, leaving a little room at the top for expansion. Insert popsicle sticks and freeze for 4 to 6 hours, or until solid.
7. To unmold, briefly run warm water over the outside of each mold and gently pull the bars free. Serve immediately, wrapped in parchment paper if desired.
8. Store leftover bars in the freezer in an airtight container or wrapped in plastic for up to 2 weeks.

Cook’s Notes

• For shortcut prep, use canned sweetened red beans (the kind packed in syrup) and skip the bean-cooking step entirely.
• Add 1 tablespoon of corn syrup to the base for a slightly softer, less icy texture.
• For a more intense red bean flavor, double the amount of red bean paste.
• If you do not have popsicle molds, use small paper cups with wooden sticks; cover with foil while freezing to hold the sticks upright.
• Serve between two thin matcha or vanilla wafer cookies for a more authentic street-style handheld experience.

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