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
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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