If you’re looking for the perfect way to cool off this summer, you’ve got to try Korean milk bingsu! This popular dessert is light, refreshing, and so much fun to make. With its creamy, sweet milk flakes that melt in your mouth, it’s the kind of treat that feels just as amazing as it tastes.
Today, I’m beyond excited to share my recipe for Korean milk ice sorbet! Normally, I don’t consider myself much of a dessert person, but this one completely changed my mind. When my little sister in Korea sent me a picture of it, I was immediately intrigued. It looked so refreshing and unique that I just knew I had to try making it myself. Now, you might be wondering, what exactly is Korean milk ice sorbet? Let me tell you all about it!
If you’re familiar with Korean food, chances are you’ve heard of Patbingsu (팥빙수). It’s a classic shaved ice dessert that you can customize with all kinds of toppings. Some of the usual suspects are sweetened red bean paste, condensed milk, chewy little rice cakes (kind of like mini mochi), jellies, fresh summer fruits, fruit syrups, and more. It’s a summer favorite that’s both refreshing and satisfying.
But then, my sister sent me a picture of something she called Injeolmi Bingsu (인절미 빙수). Wait, what?! That was pretty much my initial reaction. I knew what “injeolmi” meant, and I knew about bingsu, but putting the two together? I’d never thought of it before! Turns out, this version uses milk ice instead of the usual water-based ice. The milk ice gives it a creamier, softer texture that melts in your mouth almost instantly. It’s such a fun twist on a classic dessert, and I couldn’t wait to try it!
For your information, Injeolmi (인절미) refers to Korean glutinous rice cakes coated with roasted soybean powder. I’ve heard that these revamped, fancy shaved ice desserts have become really popular in Korea in recent years.
Since I haven’t tasted the original version from Korea, my recipe is based on guesswork—mainly from the picture my sister sent me and her description. However, my other sister (who lives with me) has tried Injeolmi Bingsu during her recent visit to Korea, and she thought my version was pretty good.
In fact, she told me she liked mine even more! According to her, Injeolmi Bingsu in Korea can make you very thirsty and feel like you’re choking a little because they use too much roasted soybean powder. (In my recipe below, I used Korean multigrain powder instead, as I prefer the taste.) She said the amount I used was just right. So rest assured, this recipe has been tested and approved by my picky sister. I hope you enjoy it!
Ingredients for Injeolmi Bingsu
Ice
- 1 cup milk
- 2 Tbsp sweetened condensed milk
Toppings
- 2 scoop sweetened red bean paste (1 scoop per serving)
- 2-3 pieces Injeolmi (인절미, Korean glutinous rice cakes coated with roasted soybean powder) – cut into thumbnail size pieces
- 2 Tbsp mini mochi rice cakes (1 Tbsp per serving)
- 4 tsp (or more) Korean multigrain powder (Misutgaru, 미숫가루) (2 tsp per serving)
- 4 tsp (or more) natural almond flakes (2 tsp per serving)
* 1 Tbsp = 15ml, 1 Cup = 250ml
How to Make Injeolmi Bingsu
1. Mix the milk and sweetened condensed milk in a measuring cup with a spout. (So it’s easier to pour out). Pour out the milk mixture onto an ice tray. Freeze it (for at least 5 hrs) until it becomes ice blocks.
2. Take out the ice blocks and put them into a food processor (or shaved ice machine if you have one). Grind the ice (for about 20 seconds) until it has a smooth texture (like snow).
3. Put together all the ingredients in a chilled serving bowl in this order:- Lay down some milk sorbet (about 3 to 4 Tbsp per serving bowl) in the bottom of the bowl. Sprinkle 1 tsp of multi grain powder. Lay down more milk sorbet (about 3 to 4 Tbsp per serving bowl) on top of the multi grain powder. Sprinkle 1 tsp of multi grain powder. Add some rice cakes (Injeolmi and mini mochi rice cakes) and red bean paste. Sprinkle almond flakes. Serve.
Notes
- You might find that the ice blocks don’t come out of the tray easily. To fix this, leave the tray at room temperature for 5 to 10 minutes, and the ice blocks should release more easily. If needed, use a fork to gently pry them out.
- I chilled my double-walled serving bowl in the freezer for about an hour before using it, which helps keep everything nice and cold.
- Injeolmi (인절미) can usually be found at a Korean grocery store or a Korean rice cake shop. A small pack, containing about 16 to 20 pieces, costs around AUD $4.
- Feel free to adjust the amount of each topping ingredient to suit your taste!
Other Korean Desserts You Might Like
How I Make It: Step-by-Step Recipe Video

Korean Milk Ice Sorbet (Injeolmi Bingsu)
Ingredients
ICE
- 1 cup milk
- 2 Tbsp sweetened condensed milk
TOPPINGS
- 2 scoop sweetened red bean paste
- 2 to 3 pieces Injeolmi , Korean glutinous rice cakes coated with roasted soybean powder) – cut into thumbnail size pieces
- 2 Tbsp mini mochi rice cakes
- 4 tsp Korean multi grain powder (Misutgaru)
- 4 tsp natural almond flakes
Instructions
- Mix the milk and sweetened condensed milk in a measuring cup with a spout. (So it’s easier to pour out). Pour out the milk mixture onto an ice tray. Freeze it (for at least 5 hrs) until it becomes ice blocks.
- Take out the ice blocks and put them into a food processor (or shaved ice machine if you have one). Grind the ice (for about 20 seconds) until it has a smooth texture (like snow).
- Put together all the ingredients in a chilled serving bowl in this order:- Lay down some milk sorbet (about 3 to 4 Tbsp per serving bowl) in the bottom of the bowl. Sprinkle 1 tsp of multi grain powder. Lay down more milk sorbet (about 3 to 4 Tbsp per serving bowl) on top of the multi grain powder. Sprinkle 1 tsp of multi grain powder. Add some rice cakes (Injeolmi and mini mochi rice cakes) and red bean paste. Sprinkle almond flakes. Serve.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.