Lately, my Facebook feed has been filled with people bemoaning the fact it’s winter…
The cold… the wind… having to bundle up before going outside… people just aren’t happy.
But can I tell you a secret?
I actually love winter. The longer I homestead, the more I appreciate the cycles of nature, and savor the shifts. Welcoming new life in the spring, working hard in the summer, harvesting in the fall, and hibernating in the winter… I crave the rhythm and honestly appreciate the quieter, colder months when I can spend more time resting, rejuvenating, and consuming good books by the light of the wood stove.
And I just found a new reason to love winter: this snow ice cream recipe. Because when you’re buried under several feet of snow drifts, why not put that snow to good use?
One caveat: If you’re looking for a perfectly smooth gourmet ice cream recipe, this isn’t it. (But you probably will enjoy my simple raw vanilla ice cream instead!). However, snow ice cream is a fun way to make memories, and the kids (or grandkids) will get a huge kick out of it.
Oh! And make sure you’re using local, organic, GMO-free snow… Of course….
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Snow Ice Cream Recipe
Yield: Approximately four servings
- 1 cup cream
- 1/2 cup real maple syrup (where to buy real maple syrup)
- 1 teaspoon real vanilla extract (how to make your own)
- Pinch of sea salt (where to buy sea salt)
- 8 cups of fresh snow
In a small bowl, whisk together the cream, maple syrup, vanilla, and salt.
Quickly pour this mixture over the snow, and mix thoroughly.
Eat immediately, as snow ice cream melts fast. It also doesn’t refreeze well, so you’ll want to eat the entire batch in one sitting.
- If you don’t have maple syrup, you can substitute 1/2 cup of granulated sugar instead. I especially like this evaporated cane sugar.
- I don’t think I really need to tell you this, but I’ll say it anyway– don’t use dirty snow. If you’re plum out of clean snow, you could also use shaved ice in the recipe instead.
- If you don’t have cream, you can use whole milk, half n’ half, or coconut milk instead. But cream is the best. And the bigger question here is WHY do you not have cream?!
- If you want to be really wild and crazy, top your freshly-made snow ice cream with sprinkles, fresh fruit, or homemade caramel sauce.
- 1 cup cream
- ½ cup real maple syrup
- 1 teaspoon real vanilla extract
- Pinch of sea salt
- 8 cups of fresh snow (Use only local, organic, GMO-free snow. Of course.)
- In a small bowl, whisk together the cream, maple syrup, vanilla, and salt.
- Quickly pour this mixture over the snow, and mix thoroughly.
- Eat immediately, as snow ice cream melts fast. (It also doesn't refreeze well, so you'll want to eat the entire batch in one sitting.)