Turn freshly fallen snow into ice cream with a little milk, sugar and vanilla. It is always fun to turn the snow into dessert. The best part it how quick and easy it is to make.
Here in the midwest, we get decent sized snow storms almost every year. While we love the standard snow activities like sledding and building snowmen, one of our favorite ways to enjoy the snow is to make ice cream.
By now you know I always have a stash of sweetened condensed milk in the pantry. There are so many fun sweetened condensed milk recipes out there, it pays to have several cans on hand at all times.
So, most of the time we make condensed milk snow ice cream. You just need snow, a can of condensed milk, and a little extra vanilla if you want it.
It really doesn’t get any easier than that. However, I realize not everyone has a spare 6 cans of condensed milk in the cupboard.
So, I thought it would be a good idea to share an alternative snow ice cream recipe. Most of us always have milk, sugar, and vanilla on hand.
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If you have that and a nice big snow, you can make ice cream!
The final product tastes a lot like homemade vanilla ice cream fresh out of the churner. You know the kind, it isn’t all the way set, but just set enough to scoop and serve.
The ice cream is best fresh like that. You can freeze any extra ice cream. It will still taste good, will just freeze a bit more solid than commercial ice cream.
Getting Clean Snow
If there is a snowstorm in the forecast, set out a large mixing bowl or two to catch some of the freshly fallen snow. That way you don’t have to worry about getting any debris from the ground in it when collecting some to make ice cream.
Snow Ice Cream With Milk and Sugar
Ingredients
- 6 cups fresh snow
- ⅔ cup whole milk
- ¼ cup granulated sugar
- 1½ teaspoons vanilla extract
- 1 pinch salt optional
Instructions
- Combine the ⅔ cup whole milk, ¼ cup granulated sugar, 1½ teaspoons vanilla extract, and 1 pinch salt in a large mixing bowl. Mix well.
- Add the 6 cups fresh snow and mix until fully combined.
- Serve immediately. You can store any extra ice cream in the freezer, but it is best fresh.
Notes
- Depending on the type of snow you get, you may have to use more or less snow. The light, fluffy snow sometimes takes a little more snow, but the thick, heavy snow might need less. This largely depends on your preferences. Adjust according to how you like it.
- Any milk you prefer is just fine. Whole milk or half and half give the creamiest texture and richest flavor though.
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I am glad you posted a recipe that did not require condensed milk. We rarely get snow, but I like a snow cream.
It’s nice to have choices so you can make it from what you happen to have on hand.