Last night in Columbus, Ohio we had a fast and large snow fall, accumulating 5 inches of snow. It was our second significant snow of the year and it was super soft and fluffy. So of course we had to make a childhood favorite – SNOW ICE CREAM!

Anticipating the large snow fall, I actually had the kiddos put my favorite Rachel Ray multipurpose kitchen bowl outside to collect clean snow, free of dirt and dog. We also collected a little extra from the kids old picnic table, also knowing it was safe.

Growing up my mom and grandma always loved treating us with snow ice cream. It’s super easy, and it honestly cannot be messed up. We added sprinkles to ours, but other fun additives include:

• Chocolate chips
• Candy (like M&Ms)
• Crushed cookies (our favorite is Oreos)
• Berries or small pieces of fruit
• 1 Tablespoon Coco (to make chocolate snow ice cream)

Recipe

• 8-10 cups of fresh snow (depending on texture and consistency of snow)
• 1tsp vanilla extract
• 1/3c white sugar
• 1c Milk
• Pinch of salt
• Optional Toppings

It may or may not be true, but growing up I was always told to never use the first snow fall for snow ice cream. My grandma used to say, the first snow cleans the atmosphere, the second snow is ready to enjoy. I know this is totally illogical, but I still follow this rule.

Directions

In a large mixing bowl, whisk together the sugar, vanilla and milk until sugar is completely dissolved. Will be frothy and slightly thicker. If using Coco, add now.

Next, grab the snow (either from outside or your freezer) Using a rubber spatula fold in the snow 1-3c at a time.

Keep mixing until you can’t see any more snow and the mixture appears soft and creamy.

Lastly, add in any optional toppings (if desired), mix quickly.

Finally, you’re ready to enjoy!

Recommended Tips

• I recommend a metal bowl (I use the one from my KitchenAid mixer). Pop it in the freezer for 10+ minutes to help keep everything cold. You can also achieve some extra chill by rinsing the bowl in really cold water or filling with ice water (similar to making a martini)
• Any type of milk can be used. We used organic 2% milk but milk alternatives also work well but could change the texture or consistency. Adjust as needed. For an extra creamy ice cream use 3/4c cream or half and half. May need to adjust for preference
• If making chocolate ice cream, add Coco powder before snow.
• Don’t skip the salt. Just a pinch really matters and helps to bring out the flavors
• Wait to bring the snow inside until the last second. It melts very quickly. If you prefer not to wait, out immediately into the freezer until you are ready to use.
• If you don’t live in an area where it snows, you can also use shaved ice. KitchenAid makes a great attachment, but we have Rival Electric Ice Shaver that my aunt gave us years ago. Amazon sells it, but it’s a lot cheaper on eBay. It makes great snow comes comes in the summer but cannot match the texture (and joy) of real snow in my opinion.

All links are only my personal recommendations. Nothing is sponsored and I will not make anything if you click.