If there’s one summer dessert that instantly brings a smile to my face, it’s Strawberry Bingsu. Imagine delicate, snow-like shaved milk piled high and crowned with juicy macerated strawberries, a drizzle of sweetened condensed milk, and maybe a scoop of strawberry ice cream for extra indulgence. This Korean shaved ice treat is light, fruity, creamy, and incredibly refreshing — the perfect answer to scorching days and an absolute showstopper at any gathering. Whether you’re craving a cool dessert for yourself or planning to wow friends, this delightful Strawberry Bingsu is destined to be your go-to warm weather treat.
Ingredients You’ll Need
-
Milk Ice:
- 2 cups milk
- 2 tablespoons sweetened condensed milk
Toppings:
- 1 cup fresh strawberries, chopped
- 1 tablespoon sugar
- 1/2 cup sweetened red bean paste (optional)
- 1/2 cup strawberry syrup or sauce
- 1/4 cup strawberry ice cream or sorbet (optional)
- Fresh mint leaves for garnish
How to Make Strawberry Bingsu
Step 1: Freeze the Milk Mixture
Combine the milk with two tablespoons of sweetened condensed milk in a freezer-safe container. Stir well until fully blended, then pop it into the freezer for at least six hours or, even better, overnight. This forms the creamy, shaveable base that gives Strawberry Bingsu its signature texture.
Step 2: Macerate the Strawberries
While your milk mixture is freezing, chop up those gorgeous fresh strawberries. Sprinkle the sugar over them, toss gently, and let them sit for 10–15 minutes. This step intensifies their natural sweetness and creates a syrupy juice that will soak beautifully into your shaved ice later.
Step 3: Shave the Frozen Milk
Once your milk block is completely solid, it’s time for the magic! Use a food processor, an ice shaver, or even a sturdy fork to scrape the milk ice into fine, fluffy shavings, just like snow. Work quickly so it doesn’t start to melt before assembly.
Step 4: Build Your Strawberry Bingsu
Pile the freshly shaved milk ice into a gorgeous mound in your serving bowls. Spoon the glistening macerated strawberries (with their juices) right over the top, followed by strawberry syrup for an extra punch of berry flavor. If you love tradition, dot over a few spoonfuls of sweetened red bean paste.
Step 5: Add the Toppings
Now for the delicious finishing touches: crown your bingsu with a scoop of strawberry ice cream or sorbet for irresistible creaminess. Drizzle generously with more sweetened condensed milk, and finish with a few fresh mint leaves for a pop of color and fragrance. Serve immediately—don’t let that beautiful bingsu melt away!
How to Serve Strawberry Bingsu
Garnishes
The beauty of Strawberry Bingsu is in its playful toppings! Fresh mint leaves make a simple, elegant garnish, but you can also sprinkle over crushed freeze-dried strawberries, slivered almonds, or a dusting of powdered sugar for added flair. A drizzle of extra condensed milk (or even white chocolate sauce) will make the dessert extra decadent and visually stunning.
Side Dishes
Pair your Strawberry Bingsu with light bites that won’t overpower its delicate flavor. Korean rice cakes (tteok), crisply baked wafer cookies, or a simple fruit salad complement the bingsu’s sweetness without stealing the spotlight. If you’re hosting a summer party, a selection of different bingsu flavors (like mango or green tea) adds playful variety to the menu.
Creative Ways to Present
For a show-stealing presentation, serve Strawberry Bingsu in a chilled glass bowl so the snow-like ice stays fluffy and cold. For parties, try assembling individual portions in mason jars or wide glasses—everyone loves a personal bingsu! Get even more creative by layering the ingredients parfait-style, alternating shaved ice and strawberries, or setting out a DIY topping bar so guests can build their own custom creation.
Make Ahead and Storage
Storing Leftovers
If you have leftover Strawberry Bingsu (though it’s so good, this rarely happens), store any extra components separately. Keep shaved milk ice in the freezer, strawberries in the fridge, and all toppings tightly covered to preserve their freshness. Don’t assemble until just before serving to maintain that fluffy texture.
Freezing
The milk and condensed milk mixture can be frozen days in advance and simply shaved when you’re ready to serve. If you’re prepping a big batch for a party, consider making several blocks of frozen milk ahead of time. The macerated strawberries and other toppings can also be prepped a day ahead; just keep them refrigerated until you’re ready to assemble.
Reheating
Reheating isn’t needed for Strawberry Bingsu—this dessert is meant to be ice-cold and refreshing. If the shaved milk ice gets too firm while stored, let it sit at room temperature for a few minutes to soften slightly before shaving. Then assemble just before serving to bring back that magic “snowfall” effect.
FAQs
Can I make Strawberry Bingsu without an ice shaver?
Absolutely! If you don’t have a specialized ice shaver, use a food processor or even a fork to scrape the frozen milk into fluffy shavings. It takes a little elbow grease but the results are still fabulously light and snowy.
Is there a vegan or dairy-free version?
Yes, just swap out the milk and sweetened condensed milk for canned coconut milk and a dairy-free condensed milk alternative. The result is just as creamy with a luscious coconut twist—that pairs surprisingly well with strawberries!
What can I use instead of strawberries?
The beauty of bingsu is in its adaptability—try mango, blueberries, or even a medley of your favorite fruits. You can change up the syrup and toppings accordingly to match your chosen fruit.
How far in advance can I prepare Strawberry Bingsu?
You can prepare the frozen milk up to a week in advance and keep it well-wrapped in the freezer. Macerated strawberries and toppings are best made a few hours ahead. Assemble everything just before serving for maximum freshness and the best texture.
Are there other traditional bingsu toppings I can try?
Definitely! Popular options include chewy rice cakes (tteok), chopped fresh fruit, mochi, sweet cereals, or even extra scoops of ice cream. Part of the fun is mixing and matching flavors and toppings to make your own perfect Strawberry Bingsu.
Final Thoughts
There’s something magical about digging into a bowl of homemade Strawberry Bingsu—the snowy texture, the sweet bursts of strawberries, and the playful freedom to top it however you like. Give it a try, share it with friends and family, and let this dazzling treat become a highlight of your summer dessert lineup!
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Strawberry Bingsu Recipe
- Total Time: 15 minutes active (6+ hours freezing)
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Indulge in the refreshing flavors of this delightful Korean dessert, Strawberry Bingsu. A perfect treat for a hot summer day, this shaved ice dessert is topped with fresh strawberries, sweetened red bean paste, and a drizzle of condensed milk.
Ingredients
Milk Ice:
- 2 cups milk
- 2 tablespoons sweetened condensed milk
Toppings:
- 1 cup fresh strawberries, chopped
- 1 tablespoon sugar
- 1/2 cup sweetened red bean paste (optional)
- 1/2 cup strawberry syrup or sauce
- 1/4 cup strawberry ice cream or sorbet (optional)
- Fresh mint leaves for garnish
Instructions
- Prepare Milk Ice: Freeze milk and condensed milk until solid. Shave the frozen mixture into fluffy snow.
- Prepare Toppings: Toss chopped strawberries with sugar. Set aside to macerate.
- Assemble: Pile shaved milk ice into a bowl. Top with macerated strawberries, syrup, and red bean paste. Add a scoop of ice cream, drizzle with condensed milk, and garnish with mint leaves.
- Serve: Enjoy immediately.
Notes
- For a dairy-free version, use canned coconut milk and dairy-free condensed milk.
- You can substitute mango or blueberries for a different fruit flavor.
- Use pre-made frozen milk ice blocks for quicker preparation.
- Prep Time: 15 minutes (plus freezing time)
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 32g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
