I love adzuki beans, and thought of adzuki bean bavarois, and wondered what an ice cream version would taste like. It was really delicious, so I made it into a recipe. It has gelatin, but you can freeze it.I used homemade adzuki beans, so it is a little less sweet than canned adzuki beans. Please adjust the amount of condensed milk to adjust the sweetness. Give it a lick, and the point where you think it is a bit too sweet is the best. It will not taste as sweet when you freeze it. I usually make twice the amount. For as much as it is easy for you to make. Recipe by Spain

This is a simple azuki ice cream bar using my favorite azuki beans and soy sauce.①Please adjust the amount of sugar to suit your tastes. (Since it's frozen, make it on the sweet side for better flavor.)②You can use katakuriko potato starch flour in place of the cornstarch, but I think cornstarch is better. Potato starch flour loses its texture when cold, so the ice cream won't have as smooth a texture. Recipe by Karun

I thought that adding fat to the milk would turn it into ice cream, but skimmed milk was better than powdered cream. Recipe by Happa

Easy Even simpler than vanilla ice cream. I make this in a flash whenever I'm craving for it. A nostalgic homemade ice cream that you'll enjoy even when the weather is starting cool after summer.As the aduki beans will sink to the bottom of the dough, stir the ice cream once or twice before it freezes completely. The result will be better with the beans distributed throughout. For an easy-to-make amount. Recipe by neco

I'm a huge fan of this "Jasmine Milk Tea". I thought it might be as amazing if it were made into ice cream, and I became hooked on it as I was trying it out. So, I posted this recipe here sort of for my own reminder.The ice cream becomes more milky if you use condensed milk, but you can actually use any other sweeteners of your choice. For example, if you're using honey, use 1 heaping tablespoon. Or, if you're using artificial (oligosaccharide) sweetener, use 2 tablespoons. Recipe by miyuki12

This is low in sugar and fat.I love having lots of different healthy snacks, as I am breastfeeding.I recommend adding peanut butter as it makes the ice cream richer.If you don't use a food processor, it'll have a sherbet-like texture when you take it out of the freezer. Recipe by Amaguriguri.

A friend asked me when I was going to make them some chocolate ice cream the night before their birthday....I added chocolate chips this time, but this ice cream tastes great without it. It would probably taste lovely with nuts as well It's important to mix in the 2 tablespoons of whipped cream in Step 2, otherwise the batter won't will mix well; Just take a bit of cream from the large bowl. If you don't have any chocolate liqueur, you can substitute it with any liqueur of your choice. Recipe by Makunouchi

This matcha ice cream has an amazingly strong flavor of matcha. It is very creamy and is much cheaper to make at home than to buy at the store. This recipe is so simple because it only has three ingredients and you do not need an ice cream machine.

Since it was getting hot, my children were starting to crave ice cream. That's why I put together this recipe. I wanted to make an easy ice cream that was safe for my kids to eat. You won't end up giving them too much since they're in small portions. Also perfect to serve for desserts.I bought my small silicon cups at a ¥100 store, and they came in a set of four. They really come in handy when making ice cream. You could also use an ice cube tray, but in that case, try to use ones made of silicon because it's easier to remove the ice cream. I've only eye-balled the jam amount, so adjust to your liking. For 10 small silicon cups worth. Recipe by miyuki12

This is based on my vanilla ice cream. I experimented several times to get the right ratio of cocoa.Use animal or plant-based cream, whichever you prefer. I don't like very rich cream so I used soy-based cream.This ice cream doesn't freeze too hard, so you can enjoy it right away at any time.The eggs are not cooked, so consume as soon as possible. Recipe by Setsubunhijiki

My little girl wanted to make chocolate ice cream, so we bought some stuff and this was her first try ever. (She's five years old)

I experimented a lot in order to make delicious matcha ice cream.For the matcha, I used 50% of dark matcha and 50% chlorella-matcha mix. The color and flavor is nice and strong, just like authentic ice cream. If you use this recipe, it won't be clumpy even if you don't mix it periodically while it's freezing. Recipe by Maccha house