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Taiyaki Ice Cream

Taiyaki Ice Cream Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 1 cup (120g) all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 large egg
  • ¾ cup (180ml) whole milk
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • ½ cup sweet red bean paste
  • 4 small scoops vanilla or matcha ice cream
  • Melted butter or oil, for greasing
  • Powdered sugar for dusting (optional)

Method
 

  1. Whisk flour, sugar, baking powder, and salt in a bowl. In another bowl, whisk egg, milk, melted butter, and vanilla; pour into dry ingredients and whisk until just combined.
  2. Heat a taiyaki pan over medium heat and brush with melted butter. Pour batter to fill one fish mold, place 1 tablespoon red bean paste in the center, and drizzle a little more batter on top. Close the pan and cook 2 minutes, then flip and cook another 2 to 3 minutes until golden. Repeat with remaining batter and filling, greasing the pan again between each.
  3. Let shells cool slightly, then use a serrated knife to slice open the back of each fish. Scoop a small, firm scoop of ice cream into the pocket and press gently closed.
  4. Dust with powdered sugar if desired, wrap the tail in parchment, and serve immediately.

Notes

For the best texture, use ice cream straight from a cold freezer and scoop just before filling. The unfilled taiyaki shells can be made ahead and reheated until crisp (see storing tips above). If the batter thickens as it sits, stir in a splash of milk.