Ninja Creami Azuki Red Bean Ice Cream

You ever sit there, craving something just a little unique, a little off the chart from your usual vanilla? Ninja Creami Azuki Red Bean Ice Cream totally hits different when you’re hunting for a cool treat that’s not your basic chocolate or strawberry. Maybe you’re stuck, bored with the same old flavors, or maybe you’re just curious what sweet beans taste like in creamy ice cream (hey, I was too). This post’ll walk you through how to make this at home and why it’s secretly a five-star restaurant flavor in disguise. Oh, and if you end up loving it, you gotta check out this cozy Red Velvet Ice Cream Ninja Creami or this simple Best Ninja Creami Protein Ice Cream for next time. Let’s dig in.

Why You’ll Love This Recipe?

Alright, honest take? Ninja Creami Azuki Red Bean Ice Cream has serious main character energy, especially if you want to impress your friends (or just yourself). There’s a naturally sweet, nutty twist from the beans that stays perfectly mellow—never too much. I adore it when I’m bored with plain ice cream. It’s, weirdly, super refreshing and feels lighter than classic cream-heavy flavors. Plus, using the Ninja Creami just takes all the skill factor right out. No churning for eternity, no fuss.

It also works for all types of folks: people who love Japanese desserts, parents wanting to sneak something mildly nutritious into dessert, or anyone—like, literally anyone—just craving a change. The subtle texture from the beans is out of this world. And yes, even picky eaters seem to go back for seconds (I wish I was kidding).

Ninja Creami Azuki Red Bean Ice Cream

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• Author: Jessica
• Total Time: 1440 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A unique and refreshing ice cream made with azuki red beans, offering a nutty and mildly sweet flavor that’s perfect for a cool treat.

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Ingredients

Scale 1x2x3x

• 1 cup sweet red bean paste
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup sugar
• 1/4 teaspoon salt

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Instructions

1. Stir together the sweet red bean paste, whole milk, heavy cream, sugar, and salt until mostly smooth.
2. Pour the mixture into a Ninja Creami pint.
3. Freeze for at least 20-24 hours.
4. Run the ice cream cycle in the Ninja Creami.
5. If the ice cream is crumbly, add a splash of milk and re-spin.

Notes

Try adding toppings like toasted coconut flakes, honey, or fresh berries for extra flavor.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Freezing
• Cuisine: Japanese

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 30g
• Sodium: 100mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 60mg

Keywords: azuki, red bean ice cream, Japanese dessert, Ninja Creami, unique ice cream flavors, refreshing treats

What is Azuki Red Bean?

If you haven’t dabbled in Asian sweets yet, here’s your crash course. Azuki red beans, also called adzuki, are tiny red beans usually used in Japanese, Chinese, and Korean treats. Once cooked and sweetened, they turn into this magical paste—soft, a little chunky sometimes, and with a flavor that lands somewhere between mildly nutty and quietly sweet. Not bold, not weird—just this gentle, comforting taste that’s way different from, let’s say, a peanut butter cup.

Red bean paste pops up everywhere in mochi, dorayaki, and those cute little steamed buns you see at bakeries. When you whip that flavor into Ninja Creami Azuki Red Bean Ice Cream, it keeps its classic personality but levels up into something seriously creamy and chilly. If you’re nervous, just try one spoonful, honestly. It doesn’t even taste like a bean (no weird savory thing going on here).

How to Make Azuki Red Bean Ice Cream?

So, the process for Ninja Creami Azuki Red Bean Ice Cream is way less complicated than I thought. You only need a handful of ingredients. Some folks use homemade red bean paste, but honestly, the canned sweet red bean paste from Asian grocery stores is a game changer for convenience (and taste).

Here’s how I do it: Grab your sweet red bean paste, some whole milk, heavy cream, a little sugar, and a pinch of salt. Stir it all together until it’s mostly smooth—some lumps of beans are totally fine, actually makes it better. Pour this into your Ninja Creami pint, pop it in the freezer, and now…the hard part. Wait at least 20-24 hours. When it’s frozen solid, stick it in the Ninja Creami and run the ice cream cycle. If it’s crumbly (it happens!), add a splash of milk and re-spin.

Couldn’t be easier; took longer to clean up the counter than to prep. And the flavor payoff? Epic.

Topping and Mix-in Suggestions

Let’s get real, toppings make all the difference. If you wanna dress up your Ninja Creami Azuki Red Bean Ice Cream, here’s what I’d suggest (keep it chill and fun):

• Sprinkle toasted coconut flakes for a tropical flare.
• Drizzle a little honey or sweetened condensed milk—trust me.
• Pop on fresh strawberries or blackberries for pretty color and tartness.
• Add a scoop of vanilla or green tea ice cream to make a wild combo swirl.

It’s also stellar with mochi bits or a handful of crushed waffle cone. Why have boring ice cream when you can have all this?

Best Flavor Pairings for Azuki Ice Cream

Grab your spoon, because Ninja Creami Azuki Red Bean Ice Cream works with more flavors than you’d think. My absolute favorite is matcha. The green tea’s earthy bitterness goes so well against the sweet, mellow beans. Vanilla? Always solid. Coconut has that creamy, island kick—you basically get dessert on a vacation.

Choco-holics? Try chocolate chips or sauce. For fruit lovers, mango and azuki is a flavor bomb you didn’t see coming, and it totally works. Actually, I stumbled on this one by mixing leftovers of my Mango Ice Cream Ninja Creami and never looked back. Each bite surprises you. So, mix it up and don’t get stuck on the basics.

this FOR LATER

Do you really have to wait 24 hours to use Ninja Creami?

Uggh, I feel this question on a deep level (who likes waiting, anyway?). The Ninja Creami wants your ice cream base frozen rock solid. If you don’t let Ninja Creami Azuki Red Bean Ice Cream sit the full 20-24 hours, it just won’t work right. You’ll end up with slush—kinda sad. I tested being impatient and honestly, it just wasn’t worth it. You want that proper creamy, slice-through texture, so plan ahead if you want next-level results.

If you’re short on time, maybe start with a fast flavor like the Easy Ninja Creami Vanilla Ice Cream Recipe or try a sorbet, but for this red bean ice cream, patience pays off BIG.

Why is my Ninja Creami ice cream not smooth?

First off, I got this a bunch when I started—totally normal. If your Ninja Creami Azuki Red Bean Ice Cream turns out crumbly, it usually means not enough liquid, or it wasn’t frozen evenly. Sometimes, beans themselves can throw the texture a little. Fix is easy: add a tiny splash of milk and run it through the re-spin cycle.

Also, don’t overpack the pint, and be sure your mixture isn’t lumpy to begin with. (Just mash up the paste as much as you want smoothness.) The Ninja Creami is pretty forgiving though—give it a couple spins, it usually fixes itself right up. Some folks even love the extra chunks, so hey, make it your way.

Ready to Make Your Own? Give It a Try!

There you have it, friends—Ninja Creami Azuki Red Bean Ice Cream demystified and super easy. Once you get over the idea of sweet beans (seriously, it works!), you might not go back to regular flavors for a while. Give this one a shot, toss on your craziest toppings, and just have fun with it. For some extra inspiration, don’t miss this Red Bean Ice Cream | Ninja Creami Recipe … with tips you’ll actually use, or peek at this Ninja CREAMi Azuki Red Bean Ice Cream Recipe for a new take. Let me know how it turns out—I’m rooting for you and your new dessert adventure!

Common Questions about Ninja Creami Azuki Red Bean Ice Cream