How to Make Snow Ice Cream

Easy Snow Ice Cream Recipe

Every winter, without fail, my son presses his face against the window the second those first flakes start falling. And honestly? I’m right there with him. Because as soon as we get a decent layer of fresh, fluffy snow, it means one very important thing in this house:

Snow Ice Cream Day!

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If you’ve never made snow ice cream before, you are officially in for a treat. It’s the simplest, happiest winter activity — part recipe, part memory-making, part excuse to bundle up and sneak outside with a mixing bowl the neighbors can totally see. (It’s fine. They get it.)

And the best part? You probably have everything you need already.

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FAQs About Snow Ice Cream

Can I use milk instead of heavy cream?

Yep! It won’t be as rich, but it absolutely works. Whole milk or half-and-half makes a nice middle-ground option.

How fresh does the snow need to be?

Very fresh. Ideally the first clean snowfall you trust. Avoid gathering snow that’s been sitting for hours, near roads, or where pets have been. (You know why.)

Help! My snow ice cream is too runny.

Add a little more snow! It melts quickly, so you may need a few extra scoops to get that fluffy texture.

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Can I freeze leftovers?

Technically yes… but it never tastes quite the same once frozen. Snow ice cream is really a “make it and eat it now” moment.

What other flavors can I make?

Try:

• A tablespoon of cocoa powder for chocolate
• A drizzle of strawberry syrup
• A splash of peppermint extract

Is it safe to eat snow?

Freshly fallen snow is generally considered safe in small amounts when collected from a clean area — but always use your best judgment. Avoid snow that’s near roads, windblown debris, or the dreaded yellow variety. 😉