In Raleigh, I hear it all the time -- "I've never tried snow cream."
As someone who puts a bowl out as soon as I see snowflakes, I am always shocked to hear that so many people have never experienced this wintry tradition. Making snow cream is fun and easy, and it tastes delicious -- like vanilla ice cream, but much lighter.
This is the easiest, tastiest way to make snow cream -- no eggs, milk or cooking required.
Recipe: Snow Cream
- 2-3 very large bowls of fresh, clean snow
- 1 can of Eagle Brand (or any store brand) sweetened condensed milk
- 1 teaspoon vanilla extract (optional)
- Collect a couple large bowls of clean snow by gently brushing powder off the tops of cars, porch furniture, steps, etc. Be careful not to scrape the surface itself.
- Pour canned milk in a large bowl and whisk in vanilla.
- Slowly add snow to the milk mixture, stirring as you go, until you reach the desired texture. You will use much more snow than milk.
- Grab a spoon and enjoy right away!
Experts say snow cream is safe to eat if made the right way. Make sure the snow you use is untouched by de-icing chemicals, snow plows or surfaces of any kind. It can take an hour or two to get enough snow by leaving a bowl outside, so it's okay to gently collect snow collected on outdoor furniture if it's freshly fallen and if you only take the top layer.
You can add chocolate syrup or spinkles to your snow cream, but this classic is best enjoyed plain!