Korean Ttalgi Bingsu, Strawberry Shaved Milk Ice

📍 Where this dish comes from: Seoul · N Seoul Tower
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Bingsu is Korea’s famous mountain of fluffy shaved ice, piled high with toppings. Strawberry bingsu, made with snowy milk ice and fresh berries, is a spring and summer favorite at cafes across Seoul. This version freezes a creamy, sugar-free milk base that shaves into soft, snow-like flakes.

Per serving: 184 calories · 3.8 g net carbs · 2 g protein · 17 g fat (calculated from the ingredients)

What You’ll Need

Korean Ttalgi Bingsu, Strawberry Shaved Milk Ice

Bingsu is Korea's famous mountain of fluffy shaved ice, piled high with toppings. Strawberry bingsu, made with snowy milk ice and fresh berries, is a spring and summer favorite at cafes across Seoul. This version freezes a creamy, sugar-free milk base that shaves into soft, snow-like flakes.

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Prep Time: 6 hours hours 15 minutes minutes

Total Time: 6 hours hours 15 minutes minutes

Course: Dessert

Cuisine: Korean

Servings: 4 servings

Calories: 184kcal

Ingredients

• 1 1/2 cups unsweetened almond milk
• 1/2 cup heavy cream
• 3 tablespoons allulose
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1 cup fresh strawberries sliced
• 1/4 cup heavy cream whipped with 1 teaspoon allulose
• A few small mint leaves for garnish

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Instructions

• Whisk the almond milk, 1/2 cup cream, allulose, vanilla and salt until the allulose dissolves. Pour into a shallow metal pan or ice cube trays and freeze for at least 6 hours, or overnight.
• Toss half the strawberries with a pinch of allulose and mash lightly to make a quick sauce.
• Let the frozen milk sit at room temperature for 5 minutes. Shave it with a shaved-ice machine, or scrape it with a fork into fine, fluffy flakes, or pulse frozen cubes briefly in a high-powered blender.
• Pile the milk snow into chilled bowls. Top with the sliced strawberries, strawberry sauce and whipped cream. Garnish with mint and serve immediately.

Notes

Allulose keeps the frozen milk softer than sugar would, so it shaves into fluffy flakes rather than hard ice. Chill the serving bowls in the freezer so the bingsu does not melt too fast.

Chef's Tip: Freeze the milk base in a thin layer, about 1/2 inch deep. It is much easier to scrape into fine snow.

Keto Swap: Cafe bingsu is made with sweetened condensed milk and topped with sweet syrups. Almond milk, cream and allulose create a sugar-free milk snow, and strawberries are one of the lowest-carb fruits.

Success Tip: Set out toppings and let everyone build their own bingsu. Toasted almonds and a dusting of roasted soybean powder are also popular.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 184kcal | Protein: 2g | Fat: 17g | Fiber: 0.9g

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About This Dish

Shaved ice desserts have a long history in Korea; during the Joseon dynasty, ice was stored in stone ice houses called seokbinggo through the summer. Milk-based snowflake bingsu, called nunkkot bingsu, became a cafe sensation in the 2010s, popularized by dessert chains such as Sulbing, with fine, fluffy flakes made from frozen milk. Traditional patbingsu is topped with sweet red beans, rice cakes and fruit. Bingsu is usually shared from one big bowl with several spoons. Many Korean cafes now offer seasonal flavors such as mango, melon and injeolmi.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 11: Desserts (N Seoul Tower). See all Korean recipes