My Korean Kitchen · by Sue Pressey★ 4.5 (4)
Korean Milk Ice Sorbet (Injeolmi Bingsu)
NUTRITION · PER SERVING6M COOK
CAL 17%·PRO 18%
CARBS 50G60% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER41G TOTAL SUGAR
FAT 10G27% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, refreshing Korean frozen dessert of creamy milk flakes topped with red bean paste, rice, and almonds. Perfect for cooling off on a hot day.
dessertkoreanbaked good⚙️ food processorgluten freevegetarian
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup milk
- 2 Tbsp sweetened condensed milk
- 2 scoop sweetened red bean paste
- 2 to 3 pieces Injeolmi (, Korean glutinous rice cakes coated with roasted soybean powder) – cut into thumbnail size pieces)
- 2 Tbsp mini mochi rice cakes
- 4 tsp Korean multi grain powder ((Misutgaru))
- 4 tsp natural almond flakes
At a glance
PER SERVING · TIME 6M
CAL 17%·PRO 18%
CARBS 50G60% OF CAL
2G FIBER0G ADDED0G INTRINSIC7G OTHER41G TOTAL SUGAR
FAT 10G27% OF CAL
6G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3m
- Cook
- 3m
- Sodium
- 107mg
- Total sugar
- 41g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 133mg
- Calcium
- 238mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.