Snow Ice Cream Recipe

5 from 1 vote

This snow ice cream recipe uses only four ingredients and makes a delicious sweet treat that makes snow days even more special!

Prep Time5

Cook Time0

Course: Desserts

Cuisine: American

Servings: servings

Calories: 108kcal

In a large bowl, combine the snow sugar, milk and vanilla extract. Stir well to combine.
Depending on the texture of your snow, you may need to add more milk to thin it out or more snow to thicken it up. You're looking for the texture of a very thick slushie.
Divide the snow ice cream into separate bowls and tint with food coloring, if desired.
Enjoy immediately for a softer snow ice cream, or freeze for 30-60 minutes for a more solid ice cream. Top with sprinkles, if desired.

Only use fresh, clean snow from an area low in pollutants. If you're concerned, you can always use snow from a snow cone machine.
How much snow and milk you add to the recipe will depend on the moisture content of the snow. For very heavy, wet snow, you'll need less snow and less milk. For very dry, light snow, you'll need more snow and maybe more milk.
Snow ice cream will get very hard when left in the freezer for a few hours, so it's best to eat it immediately.
You can swap out the granulated sugar for maple syrup or honey. I've had better luck with mixing in maple syrup. Start with 2 tablespoons, then add more to taste.
Try other flavors: swap in lemon, almond, maple, coconut, or mint extract for the vanilla extract. Start with ¼ teaspoon and add more if desired.
This recipe works great with non-dairy milks like oatmilk and almond milk.