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Cozy 3-Ingredient Snow Ice Cream Recipe

cozy 3-ingredient snow ice cream - featured image
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This incredibly easy snow ice cream uses just three ingredients and fresh snow for a light, fluffy, and nostalgic winter treat. Ready in under five minutes, it’s the perfect cold-weather activity for kids and adults alike.

Ingredients

Scale
  • 8 cups fresh, clean snow (lightly packed)
  • 1/2 cup sweetened condensed milk (about 120 ml)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Head outside with a chilled mixing bowl. Gently scoop the top layer of fresh, fluffy snow, avoiding any that is discolored, icy, or has touched the ground. Fill the bowl with about 8 cups of lightly packed snow. Work quickly to prevent melting.
  2. In a small bowl or measuring cup, whisk together the sweetened condensed milk and vanilla extract until well combined.
  3. Pour the condensed milk mixture over the snow in a thin, steady stream. Using a rubber spatula, gently fold the mixture into the snow—cut through, lift from the bottom, and turn—until the mixture looks uniform and has a creamy, pale white texture. Do not overmix.
  4. Check the consistency: it should look like soft-serve ice cream. If too dry, add another tablespoon of condensed milk. If too soupy, add a little more fresh snow and fold gently.
  5. Serve immediately in chilled bowls. Enjoy right away, as snow ice cream does not store well.

Notes

Use only fresh, clean snow from the top layer, avoiding snow that has touched the ground or been plowed. For best texture, snow should be light and fluffy, ideally collected when temperatures are in the 20s Fahrenheit. Do not overmix, as this will cause the snow to melt. This recipe does not store well; make only what you will eat immediately. For a dairy-free version, use coconut-based sweetened condensed milk.

Nutrition

Keywords: snow ice cream, 3-ingredient, easy dessert, winter treat, snow day recipe, homemade ice cream, no-churn ice cream

Find it online: https://willarecipes.com/cozy-3-ingredient-snow-ice-cream-recipe/