After such a warm winter in the mountains of North Carolina last year, we were all a little spoiled by the unusually warm weather. We also missed out on any significant snow. Good for safe traveling, but no chance for snowballs, snowbuilding or snow cream!
Yes, Snow Cream! For anyone who has not tried this tasty treat, it is so easy and so much fun for kids and adults alike! As a child, my mother and grandmother made snow cream every winter. We used to have several good snows each winter. Lately, it’s been small amounts of snow every once in a while.
We used to help make snow cream in the winter and put some in the freezer to have in the summer. It didn’t usually make it to the summer because we would raid the freezer and eat it up by spring! When our kids were little, we made snow cream maybe once or twice a winter. Some years there wasn’t enough snow to make it.
I save up freezer containers (which I haven’t used for the last few years!), and use a couple of large bowls to gather the snow. Once there’s a few inches, take a large clean spoon and bowl outside and scoop in “Clean” snow. Or, leave a couple of large bowls outside in a clean open area where clean snow can fall naturally. Less scooping!
Large bowl of snow
Sugar or splenda (yes, splenda’s okay)
Milk, cream (evaporated milk)
Vanilla flavoring (real or imitation)
Large spoon, Freezer containers
The old original method was adding a lot of sugar and whole milk and vanilla. Over the years, I used whatever type of milk or cream I had available. As long as you have the vanilla and sweetener, it will all taste good! Use your preferred sweetener, something like Splenda-type sweeteners should work.
When our kids were little, I learned to adjust to a little less sugar so they didn’t go bouncing with too much sugar! There are no magic measurements for snow cream. You learn as you mix. Snow must be clean, no contaminants, no sticks or leaves, etc!
If the snow is light and fluffy, it’s perfect! It’s harder to get good snow cream if there is sleet or ice in the snow. When gathering the snow, spoon about an inch or so above the bottom so it’s cleaner.
Don’t pack the snow, just scoop it into the bowl. Then sprinkle on sugar. For a large bowl, you could use about 1 cup. If you like it sweeter, go for it!
Stir gently and quickly so the snow doesn’t melt. Then pour a couple of teaspoons of vanilla over the top of the snow. Pour milk a little at a time, just until the snow is the consistency you want. It tastes great if it’s a little damp, but not melting wet.
We like to fill the available freezer containers first, and get them into the freezer before they melt and get soupy. The snow cream freezes better and is easier to eat when you take it out. Then the “chefs” get to eat what’s left in the bowl.
If you have a large snow, you might make several batches in a day!
For a chocolaty treat, sprinkle a pack of hot chocolate mix and stir it into the snow.
I have seen recipes for using sweetened condensed milk. I’m sure it’s heavenly, but it may be a little difficult to stir and mix. Remember the touch of vanilla!