Makgeolli Ice Popsicles Kimchimari

Makgeolli Ice Cream - No Ice Cream Machine Needed

How to make Makgeolli (Korean Rice Wine) Ice Cream without an Ice Cream Machine. Creamy, slightly sweet with a perfectly velvety texture.
Course Dessert
Cuisine Koreanfusion
Keyword cooling, icy, popsicle
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 229kcal
Author JinJoo Lee


  • 230 ml makgeolli
  • 100 g sugar
  • 150 ml whole milk
  • 200 ml heavy whipping cream or whipping cream
  • 1 Tbs corn starch
  • 1/4 tsp Sea Salt (Trader Joe's) Trader Joe’s
  • 2 Tbs lemon juice
  • 1-2 Tbs walnuts or macadamia nuts, chopped (use as topping or in ice cream)


  • Make Makgeolli syrup by mixing 100 ml makgeolli + 100 g sugar in a small pot.
  • Bring to boil and then simmer on low heat until reduced by one half.
  • Mix corn starch and 50 ml milk. Set aside.
  • In another small pot, add 130 ml of makgeolli. Bring to boil, simmer on low heat until reduced by one half. Transfer to a bowl and it cool. Should make about 65 ml.
  • Once syrup and reduced makgeolli are cooled, in a pot, add 100 ml milk, makgeolli syrup (50 ml) from 1, reduced makgeolli from 3 (65ml).
  • Use a whisk to stir gently and mix everything together. Bring to boil. Reduce to simmer.
  • While simmering, stir cornstarch + milk mixture once again, then add the cornstarch + milk mixture to pot. Continue to whisk until things thicken. Turn off heat. When finished, consistency should be runny. If it seems to be too thick for some reason, add a little extra makgeolli and simmer another 30 seconds or so.
  • Add salt to 5, mix and let it cool.
  • When the ice cream base has cooled, whip the heaving cream until you get a soft peak.
  • Add ice cream base and lemon juice to whipped cream. Carefully mix everything together by folding everything until well mixed. Optionally add chopped nuts in this step to make a nutty ice cream.
  • Transfer ice cream mix to a container (something that has straight edges on the side, not a curved bowl) that is at least 5 x 5 inches or wider. 
  • Cover and freeze.
  • After 5-6 hours, check to see if it has started to harden on top and then use a fork to scrape the top and fluff things up. Repeat 2-3 times. This way, ice cream feels more like a sorbet than a heavy ice cream.


Use regular whipping cream instead of heavy whipping cream for a lighter but still great tasting (actually our family likes this better) ice cream.
Serve with some chopped nuts and sweet toppings like chocolate syrup or reduce makgeolli syrup. I also tried some fresh mint leaves with it and it was a fabulous addition!


Calories: 229kcal | Carbohydrates: 21g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 97mg | Potassium: 68mg | Sugar: 18g | Vitamin A: 530IU | Vitamin C: 2.1mg | Calcium: 50mg | Iron: 0.1mg