Snow Cream or Snow Ice Cream is one of those wintery pleasures that comes with a big fluffy snowfall.
How healthy it is depends on what kind of milk and sweetener you put in it. I prefer to use stevia to sweeten it, because for some reason that little bit of stevia goes a long way.
I did see a recipe that claims the Southern way is to use sweetened condensed milk. Holy Sweet Cow! That would taste good, but the calories would be way too much for me. I switched sugar for stevia but stuck with whole milk, because snow cream needs the higher fat content. You can use any milk you choose.
I didn’t grow up on snow cream, but my husband did until his mother read an article about the possible dangers of eating snow.
Is the snow safe to eat?
Generally speaking, yes, according to this article. However, be smart about it, and don’t take the first flurries, which act as an environment scrubber. Don’t eat snow mixed with dirt, or close to where you have pesticides. I have a deck and considered that the best and cleanest place to gather my snow.
I played around until I got the consistency I liked, and look how good it looks.
It tastes like a cross between vanilla ice cream and vanilla sorbet.
The only sweetener I use to replace sugar is stevia. I used one cup of milk and 2 tablespoons stevia, a teaspoon vanilla and a pinch of salt. Taste the milk. See if it’s sweet enough for you. It will lose some of what you taste, once you put your snow in the mix. You may want it sweeter.
Variations on Snow Cream
Southern Snow Cream: Change the milk to condensed.
Paleo Snow Cream: Use almond milk or coconut milk and honey, stevia or maple syrup for sweetener.
Orange Cream Snow Cream: Replace two tablespoons of milk with freshly squeezed orange juice and teaspoon orange zest.
Healthier Snow Cream: Use low fat milk, stevia.
Add Sprinkles for fun.
Snow Cream Tips
- Use a stainless steel bowl that has been in freezer.
- Make sure all ingredients are mixed together and placed in bowl in freezer for about 10 minutes (or put them outside if it’s still super cold).
- Have everything ready. Then gather snow.
- Snow texture varies and you may not use all of it.
I’m thinking I could list endless possibilities for flavoring snow cream. I’m wondering what a little whiskey might do.
Here are a few I’ve found that are most interesting.
How about YOU? Do you engage in snow cream and have a favorite recipe?
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Snow Cream, with a Sugar Free Option
- 1 stainless steel bowl
- 1 teaspoon vanilla
- 1 cup whole milk
- 1/3 cup sugar or 2 tablespoons Swerve erythritol
- 1/2 teaspoon sea salt
- 8 cups fluffy snow
- Place bowl in freezer or outside for 10 minutes to get it very cold.
- Add milk, vanilla, salt, sweetener into bowl. Place back outside for ten minutes.
- Add snow to liquid mixture until incorporated. Start with 4 cups, and add what you need.
- Snow cream should be fluffy not melting.
- If you see it melt, pour off, add more snow.
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