"Icesky" is a trending Japanese summer dessert that combines rich whisky with creamy ice cream!
Sweet, bold, and refreshing – it’s the perfect adult treat for hot days and whisky lovers.
🥃Quick Summary🫘
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✅ A creative Japanese dessert idea: Dip the classic Imuraya Azuki Bar into a chilled Suntory highball.
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✅ Sweet meets smooth: Red bean richness blends with whisky fizz for a surprisingly balanced flavor.
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✅ Perfect for summer: Easy to make, visually striking, and a must-try for fans of Japanese snacks and cocktails.
■ Looking for a truly unique Japanese dessert experience this summer?☀️
If you love whisky and traditional Japanese sweets, this unexpected combo is your next must-try.
We’re talking about the iconic Imuraya Azuki Bar dipped into a chilled Shizuoka whisky highball — a simple yet elegant treat that’s even endorsed by Suntory.
This surprising pairing is now known as “Icesky” — a playful blend of ice cream and whisky.
Refreshing, creamy, and just boozy enough, Icesky is Japan’s trending summer dessert for grown-ups.
In this blog, we’ll show you how to make it, what you need, and how it tastes!
■ How It Looks When Ready
■ What You Need
No stirrer required – Azuki Bar itself gently blends the flavors as it melts😊
To recreate this simple dessert cocktail at home, you'll only need:
| Box Azuki Red Bean Ice Cream Bar Original (6pcs) | FUJI KAGUYA Whisky 500ml ABV.50% |
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| Soda Water | Highball Glass | Optional: Ice Cubes, Lemon Slice |
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■ How to Make It
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Chill your glass ahead of time for a refreshing finish.
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Fill the glass with ice cubes (optional).
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Pour the whisky (about 30–45ml depending on your preference).
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Top with soda water – fill to about 3/4 of the glass.
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Gently place the Azuki Bar upright into the glass. Let it melt slightly and stir slowly with the bar itself.
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Optional: garnish with a slice of lemon.
That’s it! No shaker, no blender – just pure harmony between two Japanese icons.
■How-to Video
■ What It Tastes Like🫘
This combo is surprisingly balanced. The Azuki Bar slowly infuses the highball with a delicate sweetness and a hint of earthy red bean flavor.
The fizzy whisky keeps the drink refreshing and sharp, while the melting ice pop adds a creamy texture as you sip.
It’s like a whisky dessert float, but much more elegant. A little nostalgic, a little rebellious – and definitely Instagram-worthy.
■ Tell Us Your Ideas!
Have you tried this combo already? Or maybe you’ve discovered another unexpected Japanese snack that goes perfectly with whisky or other spirits?
Leave us a comment below and share your ideas!
We'd love to feature your creations in future posts.
