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4.5 from 12 votes

Korean Milk Ice Sorbet (Injeolmi Bingsu)

Korean milk bingsu is a light, refreshing dessert perfect for cooling off in the summer. Its creamy, sweet milk flakes melt in your mouth, making it as delightful to eat as it is to make.

Prep Time
3 mins
Cook Time
3 mins
Total Time
6 mins
Servings: 2
Calories: 228 kcal
Course: Dessert
Cuisine: Korean

Ingredients

ICE
  • 1 cup milk
  • 2 Tbsp sweetened condensed milk
TOPPINGS
  • 2 coop sweetened red bean paste
  • 2 to 3 pieces injeolmi , Korean glutinous rice cakes coated with roasted soybean powder) – cut into thumbnail size pieces
  • 2 Tbsp mini mochi rice cakes
  • 4 tsp Korean multi grain powder (Misutgaru)
  • 4 tsp natural almond flakes

Instructions

    Cup of Yum
  1. Mix the milk and sweetened condensed milk in a measuring cup with a spout. (So it’s easier to pour out). Pour out the milk mixture onto an ice tray. Freeze it (for at least 5 hrs) until it becomes ice blocks.
  2. Take out the ice blocks and put them into a food processor (or shaved ice machine if you have one). Grind the ice (for about 20 seconds) until it has a smooth texture (like snow).
  3. Put together all the ingredients in a chilled serving bowl in this order:- Lay down some milk sorbet (about 3 to 4 Tbsp per serving bowl) in the bottom of the bowl. Sprinkle 1 tsp of multi grain powder. Lay down more milk sorbet (about 3 to 4 Tbsp per serving bowl) on top of the multi grain powder. Sprinkle 1 tsp of multi grain powder. Add some rice cakes (Injeolmi and mini mochi rice cakes) and red bean paste. Sprinkle almond flakes. Serve.

Notes

  • 1 Tbsp = 15ml, 1 Cup = 250ml

Nutrition Information

Calories 228kcal (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 228

% Daily Value*

Calories 228kcal 11%

* Percent Daily Values are based on a 2,000 calorie diet.