A milk base that uses freezing-point depression so it never freezes rock-hard: just scrape it with a fork for instant snowflake bingsu (Korean shaved ice)
Put the milk, sweetened condensed milk, milk snow powder, ice, and heavy cream in a blender and blend until smooth.
Pour the blended base into a wide, shallow container (such as a stainless steel tray) rather than a deep one, and freeze until solid. A wide container makes it easier to scrape later.
Right before serving, scrape along the surface with a fork to break it up. That’s all it takes to get fluffy, soft milk snowflake ice.
If the ice feels a bit too hard, let it soften in the refrigerator for 20–30 minutes before scraping.
Tips
One batch makes 8 servings (about 140g per cup bingsu).
The condensed milk and milk snow powder add sweetness while lowering the freezing point, giving a texture that breaks up easily with a fork even below -20°C.
Keep the base itself not too sweet, so the overall sweetness stays balanced once you add sweet red beans, condensed milk, and toppings.
Sealed, it keeps in the freezer for up to 2 weeks.
Milk Bingsu Ice
Equipment: blender
Ingredients (8 batches)
- milk 500ml
- sweetened condensed milk 130g
- milk snow powder 100g
- ice 300g
- heavy cream 100ml
Instructions
1. Put the milk, sweetened condensed milk, milk snow powder, ice, and heavy cream in a blender and blend until smooth.
2. Pour the blended base into a wide, shallow container (such as a stainless steel tray) rather than a deep one, and freeze until solid. A wide container makes it easier to scrape later.
3. Right before serving, scrape along the surface with a fork to break it up. That's all it takes to get fluffy, soft milk snowflake ice.
4. If the ice feels a bit too hard, let it soften in the refrigerator for 20–30 minutes before scraping.
https://hong-recipe.pages.dev/en/recipes/milk-shaved-ice-base/
Hong's Recipe