Creamy Korean Shaved Ice

Creamy Korean Shaved Ice is more than just a dessert — it’s a delicious experience that brings joy with every spoonful. On a hot summer day, nothing feels better than the cool, smooth taste of Creamy Korean Shaved Ice melting in your mouth. Made with soft, milky ice and topped with sweet ingredients like fresh fruit, red bean paste, or chewy mochi, it’s a treat that satisfies all ages. This dessert isn’t just popular in Korea; it’s loved around the world for its refreshing, light, and creamy texture. People often gather with friends or family to share a big bowl, turning it into a fun, shared moment.

The First Taste is Always Memorable

If you’ve ever tried Creamy Korean Shaved Ice for the first time, you’ll know it’s unforgettable. The moment your spoon touches the fine, fluffy ice, it feels like touching fresh snow. As it melts on your tongue, you’re met with a creamy, sweet flavor that’s perfectly balanced. Some people love the classic toppings like red bean and condensed milk, while others go for modern twists with mango, strawberries, or chocolate drizzle. It’s a dessert that lets you be creative, and every bite tastes a little different depending on what you scoop up.

A Dessert That Brings People Together

One of the best things about Creamy Korean Shaved Ice is how it brings people together. In cafes and dessert shops, you’ll see groups of friends sharing a large bowl, each person picking their favorite topping. It’s a fun and social way to enjoy a treat, with everyone talking and laughing while scooping from the same dish. Even at home, families can recreate the experience by using a shaved ice machine and adding their favorite toppings. It’s a simple way to create happy memories with loved ones.

Why It Stands Out from Other Desserts

Unlike ice cream or frozen yogurt, Creamy Korean Shaved Ice has a lighter, fluffier texture that makes it feel like eating a cloud. It’s made by shaving frozen blocks of sweetened milk into ultra-thin layers, giving it a soft, airy feel. This special process is what sets it apart from other frozen desserts. It’s also highly customizable, so you can add everything from fresh fruits to crunchy granola, making it a treat that never gets boring. Whether you’re at a trendy café or making it at home, this dessert always feels fresh, exciting, and satisfying.

Chef’s Notes- Creamy Korean Shaved Ice

• Smooth Ice Consistency: For ultra-smooth shaved ice, make sure the milk ice blocks are fully frozen (at least 5-6 hours or overnight). Partially frozen ice will turn into slush instead of a fine, snow-like texture.
• Shaving the Ice: If you don’t have a food processor, a strong blender with a pulse option works too. Just avoid over-blending as it may melt the ice too quickly.
• Pre-Chill the Serving Bowls: Chill your serving bowls in the freezer for 15-20 minutes before assembling to prevent the shaved ice from melting too quickly.
• Layering Flavors: Layer the milk sorbet, Misutgaru, and toppings instead of piling them all at once. This creates depth in flavor and texture in every spoonful.
• Customize Toppings: Encourage creativity! Fresh fruit like mango, strawberries, or blueberries add freshness. You can also try chocolate chips, matcha powder, or crushed cookies for more variety.
• Soy-Free Tip: If you’re using plain glutinous rice cakes instead of Injeolmi (which contains soybean powder), toast them slightly for a nutty flavor boost.
• Serving Temperature: Serve immediately once assembled. Korean shaved ice melts quickly, especially in warm weather, so prepare everything in advance for quick assembly.
• Texture Preservation: If storing leftovers, place them in an airtight container in the freezer. To restore the “shaved” texture, re-process it in the food processor before serving.
• Condensed Milk Hack: Want a sweeter finish? Drizzle condensed milk or honey over the top before serving for a restaurant-style presentation.
• Make-Ahead Tips: You can make and freeze the milk ice blocks a day ahead. Just transfer the frozen cubes to an airtight bag so you’re ready to shave them on demand.

Creamy Korean Shaved Ice

Recipe by Kimmy

Course: DessertCuisine: KoreanDifficulty: Easy

Servings

4

bowls

Prep time

10

minutes

Cooking time

5

minutes

Calories

228

kcal

Resting Time

5

hours 

Total time

5

hours 

15

minutes

Dive into the delightful world of Korean desserts with our Creamy Korean Shaved Ice! Imagine a perfect blend of creamy milk sorbet topped with chewy rice cakes and sweet red beans, all garnished with crunchy almond flakes. This refreshing treat is perfect for any season and is sure to satisfy your sweet tooth with its unique textures and flavors. Whether you’re a fan of traditional Korean bingsu or just looking for a novel dessert, this recipe is a must-try! Get ready to impress your friends and family with this irresistible, homemade goodness.

Ingredients

• Base

• 2 cups whole milk

• 4 tablespoons sweetened condensed milk

• Toppings

• 4 scoops sweet red bean paste

• 4-6 pieces Injeolmi rice cakes finely chopped

• 4 tablespoons mini mochi bites

• 8 teaspoons Misutgaru (Korean multi grain powder)

• 8 teaspoons toasted almond flakes

• Alternative Ingredients:

• Whole milk → almond milk dairy-free alternative

• Sweetened condensed milk → maple syrup or agave nectar sweetener substitution

• Sweet red bean paste → mashed fresh strawberries or chocolate spread allergy replacement

• Injeolmi rice cakes → regular glutinous rice cakes without soybean powder soy-free option

• Mini mochi rice cakes → tapioca pearls or regular mini mochi alternative texture

• Misutgaru → granola or sesame seeds grain-free substitute

• Almond flakes → chopped peanuts or sunflower seeds nut-free alternative

Directions

• Prepare the Base: Combine two cups of whole milk with four tablespoons of sweetened condensed milk in a pitcher or measuring cup with a spout for easy pouring. Stir thoroughly until well blended.
• Freeze the Mixture: Pour the milk mixture into an ice tray, ensuring even distribution. Place the tray in the freezer and allow it to solidify for at least five hours, or overnight for best results.
• Grind the Ice: Once the milk has frozen into ice blocks, transfer them into a food processor. Pulse the ice for approximately 20 seconds until it reaches a smooth, snow-like consistency. Alternatively, use a shaved ice machine if available.
• Assemble the Dessert: Divide approximately six tablespoons of the milk sorbet evenly into four chilled serving bowls. Sprinkle two teaspoons of Misutgaru over the sorbet, then add another layer of six tablespoons of sorbet on top. Repeat the Misutgaru sprinkling.
• Add Toppings: Top each bowl with a scoop of sweet red bean paste, a handful of chopped Injeolmi and mini mochi rice cakes, and finish with a sprinkling of toasted almond flakes.
• Serve and Enjoy: Present the Creamy Korean Shaved Ice immediately while cold. For added flavor, consider drizzling extra sweetened condensed milk on top or adding fresh fruit slices as an optional garnish.

Equipment

• food processor
• measuring cups and spoons

Nutrition Facts

• Calories: 228kcal
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 15mg
• Sodium: 120mg
• Potassium: 195mg
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 22g
• Protein: 5g
• Vitamin A: 150IU
• Vitamin C: 0mg
• Calcium: 100mg
• Iron: 1mg

FAQ- Creamy Korean Shaved Ice

Can I make this dish dairy-free?

Yes! Use almond milk or coconut milk instead of whole milk. Replace sweetened condensed milk with maple syrup or agave nectar for a plant-based alternative.

Can I use store-bought ice instead of freezing milk at home?

Unfortunately, no. Traditional ice will not give you the same creamy texture. The milk-based ice is what makes the sorbet smooth and rich.

How can I make the shaved ice fluffier?

Make sure to freeze the milk mixture completely and process it in short pulses instead of blending it continuously. A shaved ice machine is the gold standard for fluffiness.

How long can I store leftovers?

You can store leftovers for up to 1 week in an airtight container in the freezer. Before serving, let it sit for 2-3 minutes at room temperature, then pulse it in the food processor to restore the fluffy texture.

What toppings work well besides red bean paste and mochi?

Fresh fruit (mango, strawberries, blueberries), matcha powder, crushed cookies, chocolate chips, granola, or even mini marshmallows make great additions. You can also drizzle honey, condensed milk, or chocolate syrup for extra indulgence.