Strawberry Bingsu: Korean Shaved Ice
Today, let's make a Korean dessert: Strawberry bingsu! This sweet, smooth milk ice topped with tangy strawberries will keep you cool and satisfied all summer long.
Equipment
- 1 ice tray or ziplock bag
- 1 chopper or food processor (if you don't have it, there's solution on the blog)
- 1 Mixing bowl
- 1 Knife
Ingredients
Milk Ice
- 400 ml milk
- 300 ml water
- 6 tbsp sweetened condensed milk
Strawberry Topping
- 250 g strawberries
- 3 tbsp sugar
To Finish
- 1 scoop vanilla ice cream
- 1 strawberry (for garnish)
Instructions
- Make milk ice: Mix milk, water, and condensed milk well. Pour into an ice tray or a ziplock bag and freeze completely.
- Make strawberry topping: Dice the strawberries and mix with sugar. Let it sit for about 10–15 minutes to release the juices.
- Shave the ice: Place the frozen milk ice in a chopper and blend until fluffy. If you don't have a chopper, break the ice in a ziplock bag using a rolling pin or similar tool.
- Assemble: In a bowl, layer milk ice
- strawberry topping
- , more milk ice, and another layer of strawberry topping.
- Top: Add one scoop of vanilla ice cream on top and finish with a whole strawberry for garnish.
Strawberry Bingsu 딸기 빙수
- Jal meogetseumnida! 잘 먹겠습니다!
- Since the ice melts quickly when mixed, try not to stir it. Instead, scoop up the strawberry topping and milk ice together in one bite for the best taste.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.