Recipe by SUZYL
"My dad always said we had to wait until there was at least 2 and 1/2 feet of snow already on the ground with more coming steadily because then we knew the snow was clean. I can count on one hand the number of times the snow was clean enough to make snow ice cream. It's almost worth moving to a part of the country that gets more snow because boy is it good stuff! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."
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1 (12 fluid ounce) can
1 1/2 teaspoons
This was a holiday tradition with my father. If you're concerned about the eggs, not to worry. Don't use them. Similar recipes call for a pinch of salt, too. But I use just milk, sugar, vanilla and snow. Tastes great. Also, regular milk works fine if you don't have evaporated milk. As for clean snow, when it starts snowing a good, fluffy snow coming straight down, we put a large pan outside to catch clean snow. If there's 4-6 inches on the ground, you can skim off the top. Don't try to use a blowing snow or snow that's been on the ground a couple of days. You need a dry, fluffy snow.
I used to love snow cream, however living in areas with acid rain and a lot of pollution... probably wouldn't recommend it.
IDEA: TRY heating the evap milk with sugar and eggs, (OR temper)/ put through a strainer, add the vanilla and chill in frige(before it snows). THIS WAY ANYONE, Children, Eldery, and Immune Troubled CAN ENJOY
There certainly has been enough snow on the east coast for this. Here is an idea for the eggs: buy pasteurized egg product in a carton in the refrigerated section of the supermarket. They're real eggs -- just pasteurized and safe to use.
I love snow ice cream. I don't measure out my vanilla..I just pour a little in there. This is how I traditionally make it, but there is another recipe for snow ice cream on this site that does not require raw eggs..which is probably a little safer for children. We've had plenty of snow on the east coast lately...and this is a terrific way to use it.
Great recipe! If you don't have evaporated milk, you can substitute Eagle Brand, heavy cream, or a mixture of the two for the evaporated milk. The snow waters down the taste, so the richer you can make this, the better!
I have been looking for someone else who makes this recipe for years. I think my friends thought I was making this up!
Nice to see it listed, and also nice to see it stipulated that it is NOT MEANT FOR YOUNG CHILDREN.
Certainly dangerous for any 3 and younger...but delicious.
Pretty good! Before I added the milk mixture to the snow, I divided it in half and stirred about 1/2 c. melted chocolate chips to half the mixture. I used each mixture on half the snow, creating vanilla and chocolate ice cream - and the chocolate chips didn't dissolve all the way, so it was almost like chocolate chocolate chip ice cream! A fun experiment.
* Percent Daily Values are based on a 2,000 calorie diet.
Snow Ice Cream I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 87
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