Make Strawberry Bingsu (Korean Shaved Ice) with creamy frozen milk flakes, fresh strawberries, condensed milk, and gluten-free graham cracker crumbs.
Light, fluffy, and filled with fresh berry flavor, Strawberry Bingsu (Korean Shaved Ice) is a refreshing dessert made with a creamy frozen milk base. The delicate flakes melt quickly in your mouth, creating a much softer texture than traditional snow cones.
Fresh strawberries bring juicy sweetness and bright color to this homemade bingsu. Sweetened condensed milk adds a rich finishing drizzle, while gluten-free graham cracker crumbs provide a delicious contrast to the soft shaved ice and tender fruit.
This customizable Korean shaved ice can also be topped with whipped cream, vanilla or strawberry ice cream, chopped nuts, or a light dusting of matcha. Layering strawberries and graham cracker crumbs through the center gives every spoonful a satisfying combination of creamy, fruity, and crunchy textures.
Serve Strawberry Bingsu (Korean Shaved Ice) immediately after assembling it for the lightest, fluffiest consistency. It is an irresistible warm-weather dessert for summer parties, family gatherings, or a refreshing finish to a Korean-inspired meal.
Directions
Step 1: Prepare the Bingsu Base
Combine the milk, cold water, and 2⅔ tablespoons of sweetened condensed milk in a large bowl or pitcher. Stir until the condensed milk is completely incorporated.
Choose one of the following methods for freezing and preparing the bingsu.
Shaved Ice Machine Method
Step 2: Freeze the Milk Mixture
Pour the bingsu base into the ice puck container provided with your shaved ice machine. Freeze for 4 to 6 hours, or until completely solid.
Depending on the size and number of containers included with your machine, you may need to freeze the mixture in batches.
Step 3: Shave the Frozen Milk
Remove the frozen milk puck from its container. Shave it according to the manufacturer’s instructions, directing the delicate flakes into a chilled serving bowl.
Blender or Food Processor Method
Step 2: Freeze the Milk Cubes
Divide the bingsu base among ice cube trays. Freeze for 3 to 4 hours, or until the cubes are completely solid. Freeze the mixture in batches if necessary.
Step 3: Blend the Frozen Cubes
Place the frozen milk cubes in a blender or food processor. Working in batches if needed, pulse until the cubes become fine, fluffy flakes.
Avoid blending continuously because the friction can melt the frozen mixture and make it watery.
Freezer Bag Method
Step 2: Freeze the Milk Mixture
Pour the bingsu base into a gallon-size resealable freezer bag or divide it among several smaller freezer bags. Seal the bags securely and place them flat in the freezer.
Freeze for 4 to 6 hours, or until the mixture is completely solid.
Step 3: Crush the Frozen Base
Carefully bend the bag to break the frozen mixture into smaller pieces. Place the sealed bag on a sturdy work surface and use a rolling pin to crush and roll the pieces into fine flakes.
Assemble the Strawberry Bingsu
Step 4: Prepare the Strawberries
Before preparing the frozen base, hull and slice the fresh strawberries. Measure the gluten-free graham cracker crumbs and prepare any additional toppings so the Strawberry Bingsu can be assembled quickly.
Step 5: Create the First Layer
Transfer half of the shaved ice to a chilled serving bowl. Add a layer of sliced strawberries and sprinkle with gluten-free graham cracker crumbs.
Step 6: Finish the Strawberry Bingsu
Add the remaining shaved ice. Arrange more sliced strawberries over the top and sprinkle with additional gluten-free graham cracker crumbs.
Drizzle with sweetened condensed milk. Add strawberry or vanilla ice cream, whipped cream, matcha, or chopped nuts if desired.
Step 7: Serve
Serve the Strawberry Bingsu (Korean Shaved Ice) immediately before the delicate frozen milk flakes begin to melt.
Notes
For the lightest and fluffiest texture, chill the serving bowl before assembling the bingsu.
The exact freezing time will depend on the freezer, the size of the containers, and the preparation method.
Keep the frozen bingsu base in the freezer until the strawberries and other toppings are ready.
Pulse the frozen cubes briefly when using a blender or food processor. Extended blending can produce a wet, slushy consistency.
A shaved ice machine generally creates the finest texture, but the blender and freezer bag methods are convenient alternatives.
Use ripe, flavorful strawberries for the best color and natural sweetness.
Add the gluten-free graham cracker crumbs immediately before serving so they remain crunchy.
For a strawberry cheesecake-inspired variation, top the bingsu with strawberries, whipped cream, gluten-free graham cracker crumbs, and vanilla ice cream.
Use certified gluten-free graham crackers or crumbs. Check the labels on the sweetened condensed milk, matcha, ice cream, whipped cream, nuts, and other packaged toppings when serving someone with celiac disease or gluten sensitivity. Prevent cross-contact during preparation.
