Korean Shaved Ice with Condensed Milk
A refreshing Korean summer dessert of finely shaved ice topped with sweetened condensed milk, fresh fruit, and crunchy mochi. Ready in under 15 minutes with minimal equipment.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 2g
Ingredients
- 2 cups water
- ½ cup sweetened condensed milk
- ½ cup fresh strawberries
- ½ cup fresh blueberries
- ½ cup canned peaches or canned fruit cocktail, drained
- ¼ cup chewy mochi pieces (store-bought or homemade)
- 1 tablespoon sugar
- ⅛ teaspoon salt
Instructions
- 1
Pour 2 cups of water into a shallow plastic container or ice cube tray. Stir in 1 tablespoon of sugar and 1/8 teaspoon of salt until they dissolve completely, so the ice will be slightly sweetened.
- 2
Place the container in the freezer for at least 4 hours, or overnight, until completely frozen solid.
- 3
Rinse the strawberries under cold water, then pat them dry with a clean paper towel and cut them in half lengthwise.
- 4
Pat the blueberries dry with a paper towel. If using canned peaches, pat them dry as well to remove excess syrup.
- 5
Run a fork across the surface of the frozen ice block, dragging downward to create thin, crispy shavings that collect in a fluffy pile, like snow.
- 6
Divide the shaved ice evenly between two serving bowls, making a tall, rounded mound in each bowl.
- 7
Drizzle 1/4 cup of sweetened condensed milk over the shaved ice in each bowl, letting it pool and coat the surface.
- 8
Scatter half of the strawberries, blueberries, and drained canned fruit across the top of each serving in a single layer.
- 9
Sprinkle 2 tablespoons of mochi pieces on top of each bowl for a chewy contrast to the crispy ice.
- 10
Serve immediately with a long spoon or fork, before the ice begins to melt.
Tools you’ll need
- shallow plastic container or ice cube tray
- fork
- two serving bowls
- cutting board
- small knife
- paper towels
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