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How to Make Snow Cream

I have to admit, I’m sorta miffed at the Farmer’s Almanac this year. Last year it was spot on……even to the point that it stated when we’d get large snows. So, of course I, in my naivety, believed that it would be spot on this year. Um, no. When I saw the almanac this fall, it said that we’d have a mild winter, with a few snows. Well guess what?! The Farmer’s Almanac AND Global Warming are both wrong. Wrong, wrong, wrong. My friend Lora said she’s thinking about filing lawsuit against the Almanac. Go Lora! You have my support! Big bunch of liars. Anyway, since it’s cold and snowy I thought I’d show you all how to make a nice snowy treat. It’s really easy and quite exciting. I’m sure that after I write this, we’ll have a heat wave with no snow…….at least I’m hoping so.

First, we need some snow. Don’t eat yellow snow. We want white snow…….and try to avoid the dirty patches. I thought I would get snow off the back deck, but it melted. Sure, it only got up to 24 degrees, but snow can still melt if it’s freezing outside – funny how that happens. So, realize that it’s only currently 11 degrees outside and wuss out. Tell your husband to go out and get it for you…..and give him the sad, pathetic look and tell him you don’t have any shoes on. If he wants to eat some of your delicious snow cream, he’ll probably go. If your kids are older, you can send them outside…..if you trust them to get clean, non-yellow snow.

I won’t be giving you specific measurements with this one…..it’s sorta personal preference. But you will need snow (DUH again!), confectioner’s sugar, vanilla, and some type of cream. I used half and half because that’s what I had. You could use whole milk or cream, canned milk, or even condensed milk if you want something super sweet (although if I did that, I’d leave out the sugar).

I had a big bowl of snow, so I think I used around ¼ cup confectioner’s sugar. I sifted it on top of the snow. Just give it a nice covering of sugar to start. If it’s not sweet enough for you at the end, you can always sift more sugar on there. As Pioneer Woman says, if some is good, more is better.

I have no idea how much vanilla I added. Probably around one tablespoon…..but I love vanilla. You could use all sorts of flavorings – depending on what flavor you want your end product to be. I like vanilla ice cream best, so that’s what I went with. Almond flavoring would be good – or coconut! Just pour it on top of the sugar.

Now, add the cream. I really don’t know how much I added. I just put some in there and started stirring…..you can always add more but you can’t take it away. So, start small and expand as needed.

This is going to be messy…..if you stir like me. I’m a messy cook. Plus, this silly snow is slippery and it just jumps right out of the bowl. But, it’s easy to clean up! Or lick up if you so desire – not that I do that or anything.

As I’m stirring I can watch the consistency. Here it’s still a little too dry. I added more cream and gave it another stir. You’ll want it to look like soft serve ice cream. The consistency is a matter of preference.

This is much better! I’m able to scoop it now.

Scoop or spoon it into bowls and serve immediately. It’s so pretty….and yummy! Betcha didn’t know you could make ice cream so fast. I guess you could freeze this if you wanted, but I think it’s best fresh. Annie is not a fan of ice cream. She makes terrible faces……and we take photos. So, next time it snows make some of this – or maybe the Almanac will turn out to be right and you’ll have to wait until next year. We can hope!

*See this post about our new eating habits.

About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

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  2. Lora says

    Haven’t made it to the lawyer’s office yet because of all of the SNOW
    that we weren’t supposed to get so I’m just going to make snow cream
    and wait for the spring thaw before I file the lawsuit . . .

    Reply

  3. Barbara says

    Years ago when we lived in the far North (where it used to get down to 40 degrees below zero–the one point on the scale where Fahrenheit and Celsius agree) and had lots of very clean snow for the taking, all winter long, we made snow cream on quite a regular basis. Here are a few more ideas!

    1) We often used canned evaporated milk instead of real cream–a better option while living in a log cabin 100 miles from the nearest grocery store.

    2) Sometimes, we even used nonfat dry skim milk–when reconstituting, just make it a little more concentrated than usual (like twice as thick–experiment to get your best formula). It’s amazing how good snow cream made from nonfat dry skim milk tastes when you haven’t had ice cream in…months.

    3) Our favourite flavours included orange (use powdered orange fruit drink milk, not Kool-Aid but the good kind, like Tang–seriously, this gives orange sherbet a run for its money) and coffee (use powdered instant coffee.) Both of these are made just like vanilla Snow Cream, with the additional flavours added in along with the vanilla, cream and sugar. I once attended a winter wedding in the North where freshly-made orange Snow Cream was served at the reception.

    4) If you mix the milk, sugar and flavourings together first before adding to the snow, you don’t have to stir the whole thing as much. This helps, esp. if your snow is “warm” (above zero) since it will start melting as soon as you begin stirring other things in (no one ever said Snow Cream wasn’t an evanescent dessert!) You can always add a bit more of any ingredient to taste, if needed.

    Reply