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Korean Injeolmi Bingsu, plated and ready to serve

Korean Injeolmi Bingsu, Roasted Soybean Snow Ice

Injeolmi bingsu is a nutty, toasty bingsu covered in golden roasted soybean powder, inspired by injeolmi rice cakes. It tastes a little like peanut butter cookies on a cloud of snow. A sprinkle of almonds and keto mochi-style cheese bites makes it complete.
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Prep Time: 6 hours 15 minutes
Total Time: 6 hours 15 minutes
Course: Dessert
Cuisine: Korean
Servings: 4 servings
Calories: 199kcal

Ingredients

  • 1 batch frozen milk base from Ttalgi Bingsu (almond milk, cream, allulose, vanilla)
  • 1/4 cup roasted soybean powder (konggaru)
  • 1 tablespoon allulose powdered in a blender
  • 2 tablespoons sliced almonds toasted
  • 2 tablespoons heavy cream whipped

Instructions

  • Make and freeze the milk base as directed for Ttalgi Bingsu.
  • Mix the roasted soybean powder with the powdered allulose.
  • Shave the frozen milk into fluffy snow and pile it into chilled bowls.
  • Dust generously with the soybean powder, then top with whipped cream and toasted almonds. Serve immediately.

Notes

Roasted soybean powder is sold as konggaru in Korean markets. Some brands are pre-sweetened with sugar, so check the label and choose an unsweetened one.
Chef's Tip: Layer the powder: add some halfway as you pile the snow, then more on top, so every spoonful gets the nutty flavor.
Keto Swap: Injeolmi bingsu is usually topped with chewy glutinous rice cakes and condensed milk. Whipped cream and toasted almonds replace them.
Success Tip: A drizzle of melted sugar-free white chocolate or a spoonful of almond butter makes a rich, kid-pleasing variation.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 199kcal | Protein: 5g | Fat: 18g | Fiber: 1.7g
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