For as long as I can remember, Mom would make batches of snow ice cream in the winter … weather permitting. I don’t really remember exactly how she made it, but I do remember being sent out into the snow to retrieve the main ingredient. There’s just something about making ice cream out of fluffy white snow that says “winter”.
Snow, sweetened condensed milk, vanilla. That’s all it takes.
I’m pretty brand loyal on food items … I buy generic plenty, but some things you just can’t. Sweetened condensed milk is one of them! I buy my spices and extracts from our local farm store … good quality and so much cheaper than the grocery store!
12 cups of snow … we got 15 inches, which is the most I’ve seen around here in a decade or so … and we have plenty of snow for snow ice cream!
Mix in 1 can one sweetened condense milk and 1 teaspoon of vanilla extract (or any other flavor, really).
I use the paddle attachment on my mixer.
If you find that it’s not getting quite creamy enough, add a little whole milk or cream … about 1 tablespoon at a time. It won’t take much. You should have something that looks like this …
Once done, serve it with a sprinkle of cinnamon. Leftovers will freeze pretty well, although you’ll lose some of the creaminess. I use leftover snow ice cream in smoothies … oh, my!
Noodle loved it!
- 12 Cups snow
- 1 15 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- With paddle mixer attachment, combine ingredients until creamy. Serve immediately.