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Dorayaki Ice Cream Sandwiches

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  • Prep 45 min
  • Total 4 hr 0 min
  • Servings 15
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A twist on the Japanese classic dorayaki that uses bean paste ice cream instead of the traditional bean paste filling.
by: The Food in My Beard
Updated Oct 28, 2014
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  • 3 cups milk
  • 3 cups cream
  • 2/3 cup sugar
  • 1 package Chinese red bean paste
  • 9 egg yolks


  • 3 eggs
  • 1 cup flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1 teaspoon baking powder


  • 1
    Make the Ice Cream:
  • 2
    Heat the milk and sugar in a pot. When it starts to lightly steam, pour about 1/2 cup into the egg yolks while whisking. Add this mixture back into the pot and heat slowly, stirring constantly until the mixture coats the back of a spoon. Add the cream and chill until very cold.
  • 3
    Mix in your ice cream maker according to manufacturers instructions. Place in the freezer to firm up a bit.
  • 4
    Make the Pancakes:
  • 5
    Whisk the eggs and sugar until silky, about 5 minutes. Add the flour and baking powder, followed by the milk. Stir until combined, adding a little more or less liquid if needed. Allow to sit 30 minutes before cooking the pancakes.
  • 6
    Make the pancakes in a hot greased pan. Add the batter 1 tablespoon at a time to form perfect mini pancakes. Cook about 2 minutes per side.
  • 7
    When the pancakes cool, Put a big spoonful of your ice cream in the center of one pancake and top with a second pancake. Serve immediately.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I have to admit, I had never heard of dorayaki until a few weeks ago.

    The idea to make some was suggested to me, and it was love at first Google search. Dorayaki is a Japanese confection, basically ? pancake wrapped around a filling. I quickly became obsessed with these little guys, learning about the many varieties and even hunting some down near my apartment.

    But you know I had to put my own twist on them!

    With the constant heat in the city, I have ice cream on my mind all the time, so it was a no-brainer to replace the red bean paste filling with a creamy refreshing red bean ice cream. Ice cream sandwiched between 2 pancakes?!? Why isn’t this more popular?

    Japanese sweet red bean paste is easy to make, but I didn’t have time to do all the soaking and boiling of the dried beans. I decided to head out to the Asian market and pick up some packages. If you have never had it, it’s basically a sweet version of refried beans that is insanely popular in Asian desserts. I made a simple ice cream base, then added the bean paste and put it in my ice cream maker.

    Later on, it’s time to make the pancake batter. This is after whisking together eggs and sugar for about 5 minutes. As you can see, it is a silky consistency. As you can also see, I made a bit of a mess.

    Then just fry ‘em up like normal pancakes.

    After they cool, make the sandwiches. Traditionally, they are closed on the sides, but feel free to overstuff them if you like.

    I kinda like the traditional shape though.

    These were very tasty and totally different than any dessert I have had in a while! I wasn’t sure how the bean paste ice cream would turn out, but in the end it was creamy with a cool flavor that was distinctly bean, yet still very appetizing for a dessert. I would make these again in a second, and I think they would be a huge hit at a party.

    More Ice Cream Recipes

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    Dan Whalen falls in love with a Google search more often than he should. He has been blogging for over 3 years at The Food In My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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