Ice cream in winter? Only if snow is the main ingredient!

This may not be the best ice cream I’ve ever made, but it was a lot of fun for the littles, and it actually turned out better than I imagined. It tasted a little bit like ice milk (since water, via snow, is a primary ingredient.)

A friend of the family provided the recipe and method. The ingredients are approximate, but that’s ok.

The idea is to make a yummy ice cream with new fallen snow, that can be ready in minutes.

Ice cream in winter–what a treat!

Snow Ice Cream

1 cup heavy cream
2 teaspoons pure vanilla extract
pinch of salt
1 large mixing bowl full of clean snow
1 cup sugar

Whisk cream, vanilla and salt together, set aside.

In a separate large mixing bowl, layer snow and sugar together until both are gone.

Pour in the cream and quickly mix, trying not to let the cream reach the bottom. Stir until liquid freezes and everything turns into creamy ice cream.

Enjoy immediately, but leftovers can be lightly packed into an airtight container and enjoyed for the next 1-2 days. Get it in the freezer before it melts to prevent the ice cream from becoming overly hard or icy.

Sugar and snow, before adding cream.