A quick glance at my local forecast, and I’m assured that we’ll have no shortage of snow this winter or this week for that matter. Winter has arrived here in Idaho!

It’s inevitable—with all of the “outdoorsy” activities around the farm closing down for the season, we have a tendency to fold inward around here, hunker down, and gather around fires with cups of warmth in hand. There’s certainly no shame in getting cozy (I’m still in my jammies as I write this), but I also love to look for excuses to get out there into the wild, white world beyond my window.

One of the best excuses I can think of involves collecting a big ol’ pot of the white stuff. Yep, harvesting snow! It is an abundant crop these days.

But, why?

The answer is simple (and oh-so-sweet): snow ice cream. Remember it from childhood? Of course, we all scooped up mittens-full and crammed the frosty goodness into our mouths, but I’m talking about a slightly more sophisticated version of the spontaneous mitten scoop. Think creamy, rich, festive flavors with the underlying giddiness of a schoolgirl snow day. Sounds like a great reason to bundle up and get out, don’t you agree?

If you have more than a few inches of fresh snow outside, go grab a stock pot or mega mixing bowl, and get ready to make the easiest ice cream of your life.

You’ll Need:

A big pot or mixing bowl

12 cups of fresh snow

1 14-ounce can of organic sweetened condensed milk

2 teaspoons vanilla extract

Mixing spoon

Optional flavorings such as espresso, chocolate syrup, peppermint extract, spices, etc.

1. Fill your pot to the brim with fresh, clean, untouched snow. I like to skim just the top couple of inches, then move on to another patch. Avoid packing the snow as you scoop. If you’re loving the outdoor chill, you can prepare your ice cream on the porch. If not, take your snow inside and work quickly to keep melting to a minimum.

2. Pour the condensed milk over the snow, add the vanilla, and mix until thoroughly combined. Add additional flavorings, sprinkles, or chocolate shavings if desired.

3. Serve immediately for best results. Snow ice cream can be kept in the freezer for a couple of hours, but once it freezes solid, it loses its magic.

Let me know how gourmet you get with your snow ice cream. I have a long winter ahead and lots of snow for experimenting!

  1. Annika Laurea-Wood says:

    I haven’t thought of snow ice cream in a while, but it really brings back memories from the ’60s when I was a child! We used to mix in pure maple syrup. I can’t wait for the next fresh snow fall now! Thanks MaryJane, for bringing back a lovely memory =)


  2. Annika Laurea-Wood says:

    Such a blustery day in Moscow! I’m running behind winterizing the windows and sky light, but other wise I’m quite cozy. Days like this make you glad for hot mulled cider, don’t they?


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