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Strawberry Bingsu
Serves2
Cooking time
25m
Light, fluffy and full of strawberry sweetness, this homemade bingsu is a dreamy way to enjoy berries in early summer. Inspired by the beloved Korean shaved ice dessert, it’s a playful mix of creamy textures, vibrant colour and cooling indulgence—perfect for sharing (or keeping all to yourself).
Ingredients
1 punnet250g Driscoll’s strawberries, hulled and halved
1/2 cupstrawberry coulis
whipped cream or ice cream, to serve
strawberry wafers and pocky sticks, to serve
Strawberry Ice Snow
1 punnet250g Driscoll’s strawberries, hulled
2 Tbspssweetened condensed milk
375mlfull-cream milk
Method
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Strawberry Ice Snow
To make the strawberry ice snow, blend the strawberries and condensed milk until smooth. Stir in the milk, then pour the mixture into a shallow freezer-safe container or ice shaver containers. Freeze for 4-6 hours or overnight until frozen solid. Place the serving bowls in the freezer to chill. Run a fork over the surface of the frozen strawberry ice to break it up and it becomes ‘fluffy’, or shave with an ice shaver.
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Assembling
To assemble the bingsu, working quickly, spoon the strawberry ice snow into chilled serving bowls, top with strawberries, cream or ice cream and other decorations. Serve immediately with the strawberry coulis on the side. TIP: For a refreshing flavour twist, add 1/2 teaspoon rosewater (or to taste) to the strawberry ice mixture before freezing. TIP: Ice shavers are available online or at some Asian grocery stores. TIP: For strawberry coulis, check the easy recipe here: https://www.driscolls.com.au/berry-hub/recipes/easy-strawberry-coulis/
