Growing up in Louisiana, we didn’t get a lot of snow.
But on the very rare occasion that snow fell, we got to make a sweet treat: snow ice cream.
I still have very fond memories of my mom or Nana putting a bowl out in the middle of the yard to collect the snow we’d need to make dessert.
The recipe I grew up on uses evaporated milk, eggs, and vanilla.
Snow Ice Cream Recipes
Option 1 (with eggs)
- 1 12 oz can evaporated milk
- 2 eggs, beaten
- 1 1/2 teaspoons vanilla extract
- 3/4 cup white sugar
- 1 gallon snow
All you have to do is combine the evaporated milk, eggs, vanilla extract, and white sugar in a bowl until it reaches a smooth consistency. Then gradually mix the snow in until you get it to the consistency you like.
Make sure you eat your snow ice cream right away because it’s not good left over!
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Not comfortable eating raw egg? Here’s an alternative.
Option 2 (no eggs)
- 1 cup milk (any kind)
- 1/3 cup white sugar
- 1 tsp vanila extract
- a pinch of salt
- 8 cups of snow
In this recipe, you should whisk everything but the snow together in a bowl. You can do this before you collect the snow and let it sit in the freezer until you have your snow ready. Immediately mix the snow into the bowl with the other ingredients.
Remember: snow ice cream melts quickly, so don’t waste any time!
You can also top it with sprinkles, chocolate syrup, or whatever toppings you enjoy!
Don’t forget: don’t eat yellow snow!