Korean Milk Ice Sorbet: Injeolmi Bingsu - A perfect Korean summer dessert. Loaded with delicious dessert toppings! | MyKoreanKitchen.com
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4.5 from 4 votes

Korean Milk Ice Sorbet (Injeolmi Bingsu)

Korean shaved ice dessert made with milk and Korean rice cakes. 
Prep Time3 mins
Cook Time3 mins
Total Time6 mins
Course: Dessert
Cuisine: Korean
Keyword: bingsu, milk, sorbet
Servings: 2
Calories: 228kcal
Author: Sue | My Korean Kitchen



  • 1 cup milk
  • 2 Tbsp sweetened condensed milk


  • 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


  • 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.


1 Tbsp = 15ml, 1 Cup = 250ml


Calories: 228kcal