One good thing about snow

By Faith Bemiss

February 6, 2014

One good thing about a snowstorm is making snow ice cream with your family after the storm has settled.

Snow ice cream is easy and doesn’t require an ice cream maker, only arm power for stirring the ingredients together. It’s a wonderful project to create with children or grandchildren, and since school is often out due to the weather, it’s a project that will keep them busy and happy.

Make sure to choose only fresh clean snow — we chose an area that was deep and smooth and dug underneath the surface to collect ours. We also chose a metal bowl to collect the snow and to also use for mixing. The metal keeps the snow cold and prevents the crystals from breaking down too fast once it’s brought inside.

There are several ways to make snow ice cream, some made with eggs, some with condensed milk, cream, half and half or plain milk. Below are various recipes for variety, and remember any fruit can be added to your ice cream. Fruit can be easily pureed in a blender or if small added whole.

Toppings are versatile also. You can make your own sauces or buy pre-made. Or just for adults, suggested by a friend of fellow Democrat Reporter Emily Jarrett, add a little RumChata, a liqueur that combines Caribbean rum, cream and cinnamon. This would work well with vanilla flavored snow ice cream.

Customization is the name of the game, and children especially like creating their own versions, by adding maraschino cherries, nuts, whipped cream, candy bits and sundae sauces to the finished product.

So who said snow storms are always a bad thing?

Snow Ice Cream


1 cup half and half or milk

1/3 to 1/2 cup granulated sugar (adjust to your taste)

1/2 teaspoon vanilla extract

4 to 6 cups clean, freshly fallen snow


In a large bowl combine half and half, vanilla extract and sugar. Stir until sugar is dissolved, about 3 minutes. Stir in snow, a cup at a time, until the ice cream magically forms! Freeze for several minutes if desired before serving.

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Snow Ice Cream with eggs



Milk or cream


Beat 2 eggs in a large bowl. Add 2 cups milk or cream, 1 1/2 cups sugar and 3 tablespoons vanilla. Mix all together and add enough fresh clean snow to create the proper consistency — sort of like a slush. Serve this treat in a dish or cone.

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Snow Ice Cream with creamer

1/2 cup milk

10 tablespoons powdered French vanilla flavored coffee creamer

3/4 cup white sugar

24 cups clean fresh snow or as needed

Whisk the milk, powdered creamer, and sugar together in a saucepan, and place over medium heat. Bring to a boil, whisking constantly, and cook until thickened, 10 to 12 minutes. Set the mixture aside, and cool thoroughly (mixture will thicken as it cools).

Place half the snow into a large mixing bowl, and pour the milk mixture over the snow. Gently stir the snow with the milk mixture until thoroughly combined. Continue to spoon in more snow, about 1 cup at a time, until the snow ice cream has the consistency of soft-serve ice cream. Serve immediately.

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Snow angel ice cream

1 14 ounce can sweetened condensed milk

2 teaspoons vanilla extract

1/2 cup frozen strawberries, partially thawed

10 cups clean fresh snow

1/4 cup milk, or as needed

Stir the sweetened condensed milk and vanilla extract together in a large bowl. Place the strawberries into a blender, and puree until almost smooth. Mix the strawberries into the condensed milk mixture until thoroughly combined.

With a large spoon, gently mix in the snow, about 1 cup at a time. Mix in the milk, 2 tablespoons at a time, until the snow ice cream is soft and holds its shape when spooned. Serve immediately; store leftover ice cream in an airtight container in the freezer.


Chocolate snow ice cream

2 cups clean snow

1 packet cocoa mix

1 teaspoon vanilla

1/4 to 1/2 cup milk (the heavier the better)

get the cocoa mix and vanilla ready. Bring in clean snow, measure 2 cups and place into mixer or metal bowl to keep cold.

Add cocoa mix and vanilla mix. Add milk 1/8 cup at a time until desired consistency, mix on low or by hand and serve immediately or freeze. Serve with salted caramel sauce. Makes two servings.

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Salted caramel sauce

2 cups granulated sugar

12 tablespoons unsalted butter, at room temperature, cut into pieces

1 cup heavy cream, at room temperature

1 tablespoon fleur de sel (or any other flaky sea salt)

Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You’ll see that the sugar will begin to form clumps, but that’s okay. Just keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.

Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 350 degrees.

As soon as the caramel reaches 350 degrees, add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.

Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You’ll want to warm the sauce up before using.

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