A simple fun recipe for Snow Ice Cream made by folding together a loose whipped cream base and plenty of fresh snow. Just add sprinkles! Note: I did not skimp on the sugar here.
Snow Ice Cream:
- 8–10 c. fresh snow, lightly packed
- 1 c. heavy cream
- 1/2 c. pure cane sugar
- 2 tsp. pure vanilla extract
- generous pinch of kosher salt
- Maraschino Cherries (dye free)
- Gather snow first. Store outside or in the freezer to keep frozen until use.
- Next, make a loose whipped cream. Add the cream, sugar, vanilla, and salt to a high-powered blender, like a Vitamix. Blend on medium-low at first to incorporate and break down the sugar, then mix on high just until the mixture thickens to the texture of a loose whipped cream, not stiff peaks. Alternatively, you can do this with a stand mixer or hand mixer, using the whisk attachment.
- Add the cream mixture into a large mixing bowl. Pull out the snow, and fold in about 4 cups at a time. Continue adding snow until the snow ice cream has thickened and looks slightly curdled. (This is normal. The whipped cream is meeting the temperature of the snow and freezing, meanwhile the snow is meeting the temperature of the slightly warmer whipped cream and melting. Work fast.)
- Serve immediately or place in the freezer until ready to serve. Tightly pack the ice cream scoop to nudge it into a ball. Garnish with cherries and sprinkles. Enjoy!
This recipe is adapted from Julie Blanner.
- Prep Time: 4 minutes