Description
Korean Melon Bingsu is a refreshing shaved ice dessert made with frozen milk, sweet melon, condensed milk, and optional toppings like ice cream. Served in a halved melon bowl, it’s a visually stunning and customizable treat perfect for summer.
Ingredients
- 1 small to medium melon (Korean melon, honeydew, or cantaloupe)
- 1½ cups whole milk (for freezing and shaving)
- 2 to 3 tablespoons sweetened condensed milk (adjust to taste)
- 1 scoop vanilla ice cream (optional)
- Optional toppings: chocolate sticks, extra fruit, chocolate syrup, mint leaves
Instructions
- Slice the melon in half and scoop out the seeds. Reserve one half as the bowl and use the other for melon balls or cubes.
- Use a melon baller or small spoon to scoop melon balls and set aside.
- Pour whole milk into an ice cube tray and freeze for 4–6 hours or overnight.
- Remove milk cubes, let sit at room temperature for 5–10 minutes, then blend or crush into a fluffy, snow-like texture.
- Scoop the shaved milk ice into the hollowed melon bowl.
- Top with melon balls, drizzle with sweetened condensed milk, and add a scoop of vanilla ice cream if desired.
- Garnish with optional toppings and serve immediately.
Notes
- Use smaller melons for individual servings.
- Prepare milk cubes and melon balls ahead for faster assembly.
- Use dairy-free milk, ice cream, and condensed milk for a vegan version.
- Substitute melon with mango, strawberries, or mixed berries if preferred.
- Enhance flavor by adding vanilla extract to milk before freezing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing, Blending
- Cuisine: Korean
Nutrition
- Serving Size: 1 melon half
