Snow Ice Cream

Ok, ok, ok. I know. I already posted today.

“Come on, Aly. A little over-zealous here, don’t ya think?”

I have been waiting so, so, so, sooo long to share this recipe with y’all!

~Snow Ice Cream~


I’m not a huge fan of snow… honestly. Three inches is plenty for me. But I love ice cream! All year ’round! And guess what…. there is a way… to make *whispers* snow ice cream.

I know!!! And it’s not the mushy, disgusting tasting kind that I’ve had past experiences with! I’ve tried this before and have been scarred. It was pretty gross. But Jill Winger from The Prairie Homestead has given me a new recipe. And it’s definitely the best one I have found.

Oh, by the way, have I mentioned it’s really blizzard-y here? I’m sure you’ve gathered that we have snow, but here in Massachussettes  Massachussetes  Masachusettes Massachusettes (I got help from Google) we have a lot of snow! About a foot where I am… but it ain’t stopping until 12:00 am. 

Here’s my precious snow recipe! It’s snow neat….. hardy har har….


Snow Ice Cream

  • 1 cup cream
  • 1/2 cup real maple syrup
  • 1 teaspoon real vanilla extract
  • Pinch of sea salt
  • 8 cups of fresh snow

Just mix it up. Really.

When I first made this (*echem* less than an hour ago), I mixed it all up and it was extremely liquidy. I added a lot more snow (about 5 cups more), and it had an excellent consistency! But then it was kinda tasteless… so I added more (1/4 cup) Maple Syrup (obviously…). I think it turned out wonderful, and my parents approved. ;D

Moral of the story: add as much snow as you need, and then tweak the other ingredients.

Hope you all have a wonderful night! And blessed Lord’s Day tomorrow- whether you’re snowed in like us or you’re able to go to church!


(Update on January 13, 2017: This recipe isn’t very good if you try and store it in your freezer. In my experience, it tastes more like snow than ice cream after you freeze it. Serve it right away! It melts quick.)




Featured image from Stock Snap.

Recipe from The Prairie Homestead (link above).



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