If you’re looking for a sweet, refreshing treat that tastes like pure joy and summer in a bowl, let me introduce you to Strawberry Bingsu. This vibrant Korean shaved ice dessert layers fluffy clouds of frozen milk ice with macerated strawberries, luscious condensed milk, and an avalanche of fun toppings. It’s a playful crowd-pleaser—creamy, icy, bursting with berry flavor, and so stunningly pink that one look will have you smiling almost as much as that first frosty spoonful.
Ingredients You’ll Need
-
Frozen Milk Ice Cubes:
- 2 cups frozen milk ice cubes (made by freezing whole milk in an ice cube tray)
Sweetened Strawberries:
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons sugar
Additional Ingredients:
- 1/2 cup sweetened condensed milk
- 1/2 cup strawberry syrup
- 1/2 cup sweetened red bean paste (optional)
- 1/2 cup whipped cream
- 2 tablespoons sliced almonds or chopped pistachios for garnish
- Extra fresh strawberries for topping
How to Make Strawberry Bingsu
Step 1: Prepare the Frozen Milk Ice
A day in advance, pour whole milk into an ice cube tray and freeze until solid. These milk cubes are the secret to a creamier and more luxurious chew than plain ice could manage.
Step 2: Shave the Ice
Pop the frozen milk ice cubes into your blender or ice shaver and process until you have light, fluffy shavings—think sweet snow! If you’re using a blender, pulse gently in short bursts to avoid melting.
Step 3: Macerate the Strawberries
Toss the sliced strawberries with sugar and set them aside for about 5 minutes. The sugar draws out the juices, transforming your strawberries into ruby gems in a tangy-sweet syrup.
Step 4: Layer the Strawberry Bingsu
Scoop the freshly shaved milk ice into a wide bowl. Drizzle a generous swirl of sweetened condensed milk all over, making sure some seeps down the sides. Then, splash over the strawberry syrup and let it cascade throughout the ice.
Step 5: Add Strawberries and Red Bean Paste
Spoon the macerated strawberries—with all those lovely juices—right over the center. For the traditionalists (or adventurous eaters), a soft dollop of sweetened red bean paste goes on now, adding that classic Korean flavor.
Step 6: Finish with Toppings
Crown your bowl with a generous puff of whipped cream, a scattering of extra fresh strawberries, and a pretty sprinkle of almonds or pistachios. Serve immediately, before the ice has a chance to melt away!
How to Serve Strawberry Bingsu
Garnishes
Extra fresh strawberries, a snowy cap of whipped cream, and a rain of nuts make Strawberry Bingsu absolutely irresistible. If you really want to wow, add mint leaves or a drizzle of extra condensed milk on top for an Instagram-ready bowl.
Side Dishes
While Strawberry Bingsu is a star on its own, you can serve it alongside delicate butter cookies or dainty mochi pieces for a textural contrast. A pot of light green tea or iced matcha makes for the perfect beverage pairing, balancing out the sweetness and making the experience feel all the more refreshing.
Creative Ways to Present
For a fun twist, use individual glass cups or mason jars to make mini bingsu parfaits—layer the ice, strawberries, and toppings for a party-friendly treat. You can even try making a “bingsu bar” with bowls of different fruits, syrups, and nuts so everyone can customize their dream version.
Make Ahead and Storage
Storing Leftovers
If you happen to have a bit left over (though I doubt it!), transfer any uneaten bingsu into an airtight container. Remember, the texture won’t be quite as fluffy after melting and refreezing, but the flavors will still be delicious.
Freezing
The best thing to freeze ahead is the milk ice cubes, which you can prep days in advance. Once your bingsu is assembled, it’s best enjoyed immediately, but if you need to freeze leftovers, expect some icy clumping and enjoy it as more of a frozen strawberry treat.
Reheating
No need to reheat—just pull your leftover Strawberry Bingsu from the freezer and let it sit at room temperature for a few minutes to soften slightly. Stir well before eating to redistribute any melted and refrozen parts.
FAQs
Can I use store-bought shaved ice instead of making milk ice cubes?
Absolutely! Store-bought shaved ice works in a pinch, but freezing and shaving milk cubes give your Strawberry Bingsu that signature creamy texture and slightly richer flavor you don’t get from water ice.
What can I substitute for sweetened condensed milk?
If you’re out of condensed milk, try sweetened coconut milk for a dairy-free spin or a drizzle of vanilla yogurt for a lighter touch—both add a unique element and keep the dessert wonderfully creamy.
Can I make Strawberry Bingsu without a blender or ice shaver?
It’s possible—wrap your frozen milk cubes in a clean kitchen towel and use a rolling pin or heavy pan to crush them as finely as possible. The ice won’t be quite as fluffy, but the dessert will still satisfy.
Is red bean paste required?
Not at all! Red bean paste is traditional in classic Korean bingsu, but if it’s not your thing, simply skip it. The dessert is still full of flavor and fun without it.
How can I make this recipe vegan?
Swap whole milk for your favorite plant-based milk, use coconut condensed milk or agave as the drizzle, and top with non-dairy whipped cream—you’ll have a vegan Strawberry Bingsu that’s just as delightful.
Final Thoughts
There’s something magical about making Strawberry Bingsu at home—it’s like sharing edible joy in a bowl, one cold, creamy, strawberry-streaked spoonful at a time. Don’t wait for summer to try it; Strawberry Bingsu is always a celebration, the kind you’ll want to reach for again and again.
Print
Strawberry Bingsu Recipe
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Enjoy a refreshing and indulgent treat with this Strawberry Bingsu recipe. This Korean shaved ice dessert features a delightful combination of sweet milk ice, fresh strawberries, and a drizzle of condensed milk. Perfect for cooling down on a hot day!
Ingredients
Frozen Milk Ice Cubes:
- 2 cups frozen milk ice cubes (made by freezing whole milk in an ice cube tray)
Sweetened Strawberries:
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons sugar
Additional Ingredients:
- 1/2 cup sweetened condensed milk
- 1/2 cup strawberry syrup
- 1/2 cup sweetened red bean paste (optional)
- 1/2 cup whipped cream
- 2 tablespoons sliced almonds or chopped pistachios for garnish
- Extra fresh strawberries for topping
Instructions
- Prepare Milk Ice: Place frozen milk ice cubes in a blender or ice shaver and process until finely shaved and fluffy.
- Sweeten Strawberries: In a small bowl, toss sliced strawberries with sugar and let sit for 5 minutes to release juices.
- Assemble Bingsu: In a serving bowl, layer shaved milk ice, drizzle with sweetened condensed milk, and spoon over strawberry syrup. Add macerated strawberries and, if desired, a dollop of red bean paste.
- Final Touches: Top with whipped cream, extra fresh strawberries, and sprinkle with almonds or pistachios. Serve immediately.
Notes
- For a lighter option, use low-fat milk instead of whole milk.
- You can prepare the frozen milk cubes a day ahead to save time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 42 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg
