Korean Melon Bingsu is a refreshing shaved ice dessert traditionally made with frozen milk instead of water, served in a halved melon bowl and topped with sweet ingredients like melon balls, condensed milk, and sometimes ice cream or other toppings. It’s the perfect cold treat for hot summer days, combining fruity freshness with creamy richness.

Why You’ll Love This Recipe

I love how this dessert looks elegant and feels like a cafe-style treat, yet it’s so simple to make at home. The hollowed-out melon bowl makes a natural, edible serving dish that keeps the dessert cool and adds flavor. The frozen milk creates a smooth and creamy shaved ice, which I find much more satisfying than regular crushed ice. And the best part is how customizable it is—sweeten it to my taste, add my favorite toppings, or switch up the fruit. It’s a fun, interactive way to enjoy dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 small to medium melon (I usually use Korean melon, cantaloupe, or honeydew)

• 1 ½ cups whole milk (to freeze and shave)

• 2 to 3 tablespoons sweetened condensed milk (adjust to taste)

• 1 scoop vanilla ice cream (optional but highly recommended)

• Optional toppings: chocolate sticks, extra fruit, chocolate syrup, or mint leaves

Directions

1. Start by slicing the melon in half and scooping out the seeds from both halves. I usually use one half as the bowl and reserve the other half for making melon balls.

2. Using a melon baller or small spoon, scoop out melon balls from the reserved half and set them aside. If I want a mix of textures, I sometimes cut some into cubes.

3. To prepare the shaved milk ice, I pour whole milk into an ice cube tray and freeze it until solid. Once frozen, I remove the cubes and let them sit at room temperature for 5 to 10 minutes to soften slightly.

4. I then blend or crush the frozen milk until it reaches a fluffy, snow-like consistency. This will be the base of the bingsu.

5. Scoop the shaved milk ice into the hollowed melon half, filling it generously.

6. Arrange the melon balls on top of the shaved milk, then drizzle condensed milk over the top. I usually start with 2 tablespoons and add more if I want it sweeter.

7. Add a scoop of vanilla ice cream if using, and finish with any optional toppings.

8. Serve immediately and enjoy.

Servings And Timing

• Servings: 1 to 2 servings (depending on melon size and portion)

• Prep time: 10 minutes

• Freeze time for milk: 4 to 6 hours or overnight

• Total time: Around 10 minutes (plus freezing time)

Variations

• Fruit swaps: I sometimes replace melon with mango, strawberries, or mixed berries.

• Flavored milk: Add a little vanilla extract or sweetened condensed milk before freezing the milk to boost flavor.

• Dairy-free: Use almond, oat, or coconut milk in place of dairy milk. Choose dairy-free ice cream and coconut condensed milk for a full vegan version.

• Toppings: I like to add granola, chopped nuts, or matcha powder for extra texture or flavor.

• Mini versions: Use smaller melons for individual servings—perfect for parties or kids.

Storage/Reheating

This dessert is best eaten fresh. I don’t recommend storing it for long periods because the shaved milk ice melts quickly and loses its fluffy texture. However, I sometimes prepare the melon balls and freeze the milk cubes ahead of time to make assembly faster. Leftover melon balls can be refrigerated for one day in an airtight container, but the assembled bingsu should be eaten right away.

FAQs

What Kind Of Melon Should I Use?

I like to use Korean melon, honeydew, or cantaloupe. They have a firm texture that holds well and a natural sweetness that pairs beautifully with the creamy shaved ice.

Can I Make This Without A Blender?

Yes. I can freeze milk in cubes, then crush them using a rolling pin or a strong spoon. It won’t be as fluffy as a blender, but it still works.

How Sweet Should I Make It?

That’s up to me. I usually start with a light drizzle of condensed milk, taste, and add more if I want it sweeter. Some melons are naturally very sweet, so I adjust depending on the fruit.

Can I Make It Ahead Of Time?

I can prepare the components (melon balls and frozen milk cubes) in advance, but I always assemble it right before serving. The shaved ice melts quickly and becomes watery if left out.

Is There A Way To Make It Healthier?

Yes. I sometimes skip the ice cream and reduce the amount of condensed milk. Using fresh fruit and plant-based milk makes it lighter without sacrificing flavor.

Conclusion

Korean Melon Bingsu is one of my favorite summer treats because it’s refreshing, customizable, and looks stunning in a melon bowl. I love the balance of textures—smooth ice, juicy fruit, and creamy condensed milk. It’s simple enough for a weekday treat but fancy enough to impress guests. Once I tried it, it instantly became a seasonal staple in my kitchen.