Red Bean Popsicles are an all-time favorite Asian dessert during the summertime.This version is super creamy and sweet, and even better than the ones you remember from childhood.It almost tastes like a red bean ice cream! My grandson Ethan absolutely loved them, and has started asking for them after dinner!  The Perfect Red Bean Popsicle  During our time living in China, we would regularly pop into the neighborhood convenience stores to grab a cooling popsicle during scorching Beijing summers.

Red bean popsicles are beloved by many Asians, whether you’re Chinese, Korean, or Japanese.  Ironically, this popsicle recipe became a family debate between western preferences for ice cream bars and Asian sensibilities.  I love red beans so much that an early iteration of this recipe had a sprinkle of cooked whole beans at the base of the popsicle mold, so you can bite off and chew them—kind of like getting chocolate chips in ice cream.The first iteration of this popsicle was more icy and less sweet too, which you’ll commonly see in other Chinese popsicles like my mung bean popsicle.You can still do that if you’re like me, but after much testing, we’ve created the perfectly creamy red bean popsicle that’s almost reminiscent of an ice cream bar.

They’re sweet with a nice creaminess from plenty of mashed red beans, whole milk, and heavy cream, plus a little vanilla extract to round it all out.  The first batch I made, no one was

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