This snow cream recipe requires just 3 ingredients and is nearly foolproof to make. The key is full fat sweetened condensed milk and a splash of vanilla extract that give the snow that extra creamy taste. Freshly fallen snow that's powdery in texture works best and don't worry — the snow won't melt once you bring it inside to work with. It actually holds it's shape well and stays nice and cold.
The first time I had snow cream was at my Aunt & Uncle's house in the mountains of Charlottesville, VA. I still remember it vividly because as a child, "snow ice cream" was a magical concept and one I've been looking forward to passing down to our kids. Luckily, when the weather called for 7 inches of snow last weekend, we whipped up our first batch with Etta and relived that same wonder in her eyes.
Ingredients:
8-10 cups fresh snow (enough to fill a large mixing bowl)
1 (14 oz) can of full fat sweetened condensed milk
1 tsp vanilla extract
Combine ingredients in a large mixing bowl. The snow will reduce as you begin to mix; if it gets watery just add more snow to thicken back up to your desired consistency. Scoop and serve right away. This snow cream keeps frozen in an airtight freezer container for up to 1 week.
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