Name: How to Make Kinako Ice Cream with Kuromitsu (Traditional Japanese-Style Dessert Recipe)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Japanese

How to Make Kinako Ice Cream with Kuromitsu (Traditional Japanese-Style Dessert Recipe)

Ice CreamUnder 30 MinutesNuttyKinako Traditional Sweets

Kinako is a finely ground roasted soybean powder. It has a nutty flavor like almond with a subtle sweetness, while kuromitsu is a traditional Japanese syrup made from unrefined brown sugar, often called “kokuto” in Japanese. I personally think that kinako and kuromitsu are one of the most iconic flavor pairings in Japanese sweets.

The unique, delicate nuttiness of kinako is beautifully enhanced by kuromitsu, which adds a rich, deep sweetness and a smooth, velvety texture that elevates the overall mouthfeel. I’ve always loved this pairing, and today I’m excited to show you how to bring this combination into ice cream in this article.

Why You’ll Love This Recipe

This ice cream brings together two deeply traditional Japanese ingredients in a simple, delicious dessert. Unlike many ice cream recipes that require special equipment, this one is easy to make at home with just a few ingredients.

Ingredients Overview

Kinako - Kinako is a key ingredient in this recipe. I chose kuromame kinako (kinako made from black soybeans) for its deeper, richer flavor. The taste of kinako varies depending on the product, so you can choose one that suits your preference. Be careful not to confuse it with “daizu-ko” (soybean flour or soybean powder in English). Although they may look similar, daizu-ko is made from raw, unroasted soybeans that are simply ground, while kinako is made from roasted soybeans that are then finely ground, giving it its characteristic nutty aroma and flavor.

Kuromitsu - a traditional Japanese syrup made from kokuto (black sugar), mainly produced in Okinawa and Kagoshima. It has a rich, distinctive flavor that defines its character. While taste can vary within Japan, traditional production methods distinguish authentic kuromitsu from similar syrups like molasses or jaggery made abroad.

Heavy Cream - Whipping the heavy cream is key for this recipe, as it incorporates tiny air bubbles that give the ice cream a light, airy texture and reduce the need for constant stirring during freezing.

Tips to Know Before You Start

This recipe requires ice in both step 5 and step 6, so be sure to have a bowl of ice ready in the freezer beforehand.

Variations & Serving Ideas

If you’d like to add a twist to kinako ice cream with kuromitsu, try topping it with gyuhi (a soft mochi-like sweet made from glutinous rice flour) or sandwiching it with monaka wafers. Both variations keep the balance of kinako and kuromitsu while adding an extra texture and flavor contrast.

Every time I use these ingredients together, I’m reminded of Shingen-mochi which is a very popular, traditional packaged mochi dessert with kinako and kuromitsu from Yamanashi prefecture, and that is my favorite! Actually, they have Shingen-mochi ice cream in their line-ups, and they pair kinako & kuromitsu ice cream with chewy mochi!

Like this recipe? You may also like:

Matcha ice cream : I recommend topping this matcha ice cream with kinako and kuromitsu for an added layer of flavor.

Sesame ice cream : A creamy, no-churn black sesame ice cream made with rich nerigoma (sesame paste), offering a nutty, toasty flavor and smooth texture.

Azuki ice cream : A classic Japanese azuki ice cream made with sweet red beans in a creamy custard base for a lightly sweet, smooth, and refreshing dessert.

Instructions

1) Gather the Ingredients

Gather the Ingredients together. I used kinako powder made from black soybeans.

2) Combine the Egg Yolk and Granulated Sugar

1 / 3

Beat the egg yolks and granulated sugar together with a whisk until the mixture becomes whitish and slightly thicker.

Expert's Tip

Struggling to scoop hard ice cream? A specially designed aluminum ice cream spoon solves this problem by using your body heat to gently warm the surface as you scoop!

3) Heat the Milk

1 / 2

In a small pot, add the milk and kinako. Heat it over medium-low heat until about 70-80°C with stirring from the bottom from time to time. Be careful not to boil the milk. Use a thermometer to avoid overheating.

Once heated, add the milk mixture little by little to the bowl and combine them well together with a whisk.

4) Strain the Mixture

1 / 2

Strain the mixture back into the same pot to make the texture smoother.

5) Heat the Mixture

1 / 3

Heat the pot over low heat and stir the mixture with a spatula, scraping the bottom to prevent sticking. When the temperature reaches about 80°C and the mixture begins to thicken, remove it from the heat.

Transfer the mixture to a clean bowl and cool it in an ice water bath until it is no longer hot. Once cooled, refrigerate until ready to use.

6) Whip the Heavy Cream

1 / 6

Place a bowl with the heavy cream in a larger bowl filled with iced water. Whip the heavy cream with an electric hand mixer until it forms stiff peaks form. Add 1/3 of the whipped cream to the kinako mixture and fold gently with sweeping motions.

Then, add the remaining mixture to the bowl with the whipped cream and combine them in the same way, preserving the foamed air bubbles as much as possible.

7) Freeze the Mixture

Transfer the mixture to a container and cover it with a lid. Place it in the freezer. Once fully frozen, the kinako ice cream is ready to enjoy. With this method, there is no need to stir during freezing, as the air bubbles in the whipped cream help keep the texture smooth and creamy.

8) Serve & Enjoy!

Once hardened, scoop the ice cream, and top it with kuromitsu and kinako as much as you like. Enjoy!

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi