If you’ve never had Korean bingsu, you’re in for a treat. Bingsu is a popular Korean shaved ice dessert known for its incredibly light, fluffy, snow-like texture that’s completely different from traditional shaved ice. Instead of crunchy ice crystals, every spoonful melts in your mouth, making it the ultimate dessert for hot summer days. This Salted Caramel Apple Korean Bingsu takes that classic Korean dessert and gives it a cozy fall-inspired twist with tart Granny Smith apples, buttery graham crackers, chewy rice balls, and the most incredible salted caramel sauce.

What makes this recipe extra special is that you don’t need a specialty bingsu machine. Instead, I use my Ninja Creami to create that signature fluffy Korean shaved ice texture at home. By freezing a simple mixture of milk, water, and condensed milk overnight and running it through the Ninja Creami on the Ice Cream setting, you get an unbelievably soft, airy ice that’s almost identical to traditional Korean bingsu. It’s one of my favorite Ninja Creami hacks because it’s incredibly easy and consistently delivers amazing results.

The true star of this recipe is the fish sauce salted caramel. It might sound unexpected, but trust me on this one. A tiny splash of fish sauce adds an incredible savory umami depth that balances the sweetness of the caramel without tasting fishy. It’s similar to using flaky sea salt in caramel, but with an extra layer of complexity that pairs beautifully with tart apples, creamy milk ice, and crunchy graham crackers. If you’ve never tried fish sauce in dessert before, this recipe is the perfect introduction.

You’ll love this Salted Caramel Apple Korean Bingsu recipe because it combines so many incredible textures in one bowl. The fluffy Korean milk ice melts into the warm salted caramel, the Granny Smith apples add a refreshing crunch, the homemade chewy rice balls bring a classic Korean dessert element, and the scoop of vanilla bean ice cream ties everything together. Whether you’re looking for a unique fall dessert or simply want to try homemade Korean bingsu, this recipe is guaranteed to impress.

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Ingredients

Korean Milk Ice Base

Milk

Milk creates the rich, creamy base that gives this Korean bingsu its signature melt in your mouth texture. Using whole milk will give you the creamiest results, but any milk you enjoy drinking will work.

Water

Water helps lighten the milk base so the finished bingsu has a fluffy shaved ice consistency instead of tasting like traditional ice cream.

Condensed Milk

Condensed milk sweetens the ice while adding richness and a subtle caramelized dairy flavor that’s classic in many Korean shaved ice desserts.

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Salted Caramel

Sugar

Sugar caramelizes into a rich amber syrup that forms the base of the salted caramel sauce.

Water

Water helps dissolve the sugar evenly so it caramelizes more consistently.

Butter

Butter adds richness and creates a silky smooth caramel sauce.

Heavy Cream

Heavy cream transforms the caramel into a luscious pourable sauce that’s perfect for drizzling over the bingsu.

Vanilla Extract

Vanilla rounds out the caramel with warm sweetness and enhances all of the other flavors.

Fish Sauce

Fish sauce is the secret ingredient that makes this caramel unforgettable. Just a small amount adds savory umami depth that balances the sweetness without making the caramel taste fishy.

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Rice Balls

Glutinous Rice Flour

Glutinous rice flour creates soft, chewy rice balls that add a fun texture commonly found in many Asian desserts.

Water

Water hydrates the flour and forms a smooth dough that’s easy to roll into bite sized balls.

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Toppings

Granny Smith Apples

Granny Smith apples provide a crisp, tart contrast to the sweet caramel and creamy milk ice. Their firm texture also holds up well on top of the bingsu.

Graham Crackers

Crushed graham crackers add a buttery crunch and give the dessert a caramel apple pie inspired flavor.

Vanilla Bean Ice Cream

A scoop of vanilla bean ice cream melts into the fluffy milk ice and makes every bite even creamier and more decadent.

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Ingredient Substitutions

• Substitute whole milk with 2% milk, oat milk, almond milk, or your favorite dairy free milk.
• Replace condensed milk with sweetened condensed coconut milk for a dairy free version.
• Swap Granny Smith apples for Honeycrisp, Pink Lady, or Cosmic Crisp apples.
• Omit the fish sauce if preferred, although it adds an incredible savory depth to the caramel.
• Use flaky sea salt if you want a more traditional salted caramel.
• Replace graham crackers with crushed Biscoff cookies, vanilla wafers, or cinnamon cereal.
• Add toasted pecans or walnuts for extra crunch.
• Top with whipped cream instead of vanilla ice cream.
• Drizzle with extra caramel sauce or cinnamon sugar for even more fall flavor.

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Frequently Asked Questions

What is Korean bingsu?

Korean bingsu is a popular shaved ice dessert made with incredibly fine, fluffy ice that has a soft, snow-like texture. It’s commonly topped with fruit, condensed milk, sweet beans, ice cream, mochi, cookies, and other fun toppings.

Can you make Korean bingsu in a Ninja Creami?

Yes! The Ninja Creami is one of the easiest ways to recreate Korean bingsu at home. Running a frozen milk base through the Lite Ice Cream setting creates a fluffy texture that’s surprisingly similar to traditional milk shaved ice.

Why add water to the milk?

Using a combination of milk and water helps create a lighter, fluffier texture that’s closer to authentic Korean bingsu instead of dense ice cream.

Does the caramel taste like fish sauce?

Not at all. The fish sauce adds savory umami depth and balances the sweetness of the caramel without making it taste fishy. Most people won’t even realize it’s there unless you tell them.

Can I make the caramel ahead of time?

Yes. Store the salted caramel in an airtight container in the refrigerator for up to one week. Warm it slightly before serving so it pours easily.

What are the chewy rice balls made of?

The rice balls are made with just glutinous rice flour and water. They have a soft, chewy texture that’s similar to mochi and are a popular topping for many Asian desserts.

Can I use another type of apple?

Absolutely. Granny Smith apples provide the best tartness, but Honeycrisp, Pink Lady, Fuji, or Cosmic Crisp apples also work well.

Can I customize the toppings?

Definitely! One of the best things about Korean bingsu is how customizable it is. Try adding strawberries, mango, toasted nuts, cookie crumbles, mochi, red beans, or your favorite ice cream.