Strawberry Bingsu: Korean Shaved Ice
350kcal
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)
Equipment
- 1 Ziploc Bag
- 1 Food Processor (if you don't have it, there's solution on the blog)
Method
- Make milk ice: Mix milk, water, and condensed milk well. Pour into an ice tray or a ziplock bag and freeze completely.400 ml milk, 300 ml water, 6 tbsp sweetened condensed milk
- Make strawberry topping: Dice the strawberries and mix with sugar. Let it sit for about 10–15 minutes to release the juices.250 g strawberries, 3 tbsp sugar
- 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.1 scoop vanilla ice cream, 1 strawberry
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.
