Spring is in the air! The weather has been in the 40′s and 50′s this past week with lots of sunshine and the occasional rain. A lot of the snow has melted and we can finally see the ground. It is a mess out there, wet and soggy, but that is alright. It will eventually dry up and green up…yay! It has been a long winter and we are so ready for warmer weather. The boys are also looking forward to spring break coming up real soon. :)

Ice cream is slowly making a comeback as I see it popping up here and there in the blogosphere. Ro-Ri San bought me an ice cream maker last fall which has been sitting on the shelf until I made Coco Nana Sundae in February for an event. I was pleasantly surprised at how easy it was to make ice cream with the ice cream maker. Best of all, it was so delicious and I could add in whatever ingredients took my fancy.

Growing up in Malaysia, we had some flavors that cannot be easily found here like red bean, corn, yam, and even durian…yes, durian! Known as the king of fruits in Southeast Asia, those who love durians (and a lot of them do) use them in their cooking, from curries to dessert. No, I did not add durian to this ice cream or I will end up eating it all by myself. I did however base this ice cream on a favorite Malaysian dessert known as Ais Kacang which is shaved ice topped with red beans, cream corn, agar-agar, grass jelly, chopped peanuts, and drizzled with coconut milk and palm sugar syrup or red syrup. This is a very popular dessert in the warm and humid climate there. To make this dessert, you need an ice shaver. I do have a little one tucked away somewhere but instead of digging it out, I decided that I should try making it into an ice cream with my new toy. The family enjoyed it so much that I have already made this twice and will be making it throughout the summer months.

Ais Kacang Sundae

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Yield: 1.5 quarts

Ais Kacang Sundae


    Red Bean and Corn Ice Cream
  • 1 cup (220g) adzuki beans or red beans
  • ½ cup (110g) sugar
  • 2 pandan leaves
  • 2 cups (480ml) water
  • 1½ cups (360ml) coconut milk
  • 1½ cups (360ml) heavy cream
  • 1 cup (8.4oz/240g) cream corn
  • Toppings
  • Chopped peanuts
  • Grass jelly, finely diced (optional)
  • Palm sugar syrup or maple syrup


Soak adzuki beans overnight. Rinse and discard soaking water. Combine beans, sugar, pandan leaves, and water in a medium size pot. Simmer on low for about 1 to 1½ hours or until beans are soft and most of the water has been absorbed. If water boils down too quickly and beans are not soft yet, do add a little more water and continue boiling.

Remove pandan leaves. Add coconut milk and let it come to a boil. Remove from heat.

Blend in cream. Cover and chill overnight.

Stir in cream corn. Pour chilled mixture into ice cream maker and churn until desired consistency, about 15 to 20 minutes.

If you prefer a firmer consistency, transfer ice cream to a container and place in freezer for a couple of hours. Serve with desired toppings.


Enjoy…..and have a wonderful day! 8-)