Snow Cream
Yield: about 1/4-1/2 the amount of snow you start with—it really depends on the fluffiness of the snow. Dry, light snow will compact far more than heavy snow with more moisture in it.


  • Clean, fresh, white snow (about 12 cups)
  • 1 (14-ounce) cans sweetened condensed milk (fat free works if you prefer it; you will likely use about half the can)
  • 1 1/2 teaspoons vanilla
  • Optional: sprinkles, chocolate chips, etc.


  1. Fill a large bowl with clean, fresh snow. I start with about 12 cups (scooping with my Pyrex quart measure and filling it to the very top twice), but sometimes go back for more if the snow is light and dry or I get a little heavy-handed with the condensed milk. Tip: leave the bowl outside for a few minutes before filling to help keep the snow frozen once you go inside.
  2. Drizzle in the sweetened condensed milk and vanilla. I start with about 1/3 to 1/2 of the can of sweetened condensed milk. (No need to measure; this is not an exact science.) Stir to incorporate; the snow will reduce by at least half. If the snow cream is too wet or too sweet, scoop some more snow and fold it into the mixture.
  3. When the mixture resembles ice cream and is scoop-able, serve with toppings of choice or plain and enjoy the winter day!


  • Snow cream will freeze fairly hard when stored in the freezer, so it is best enjoyed immediately. (But transfer any leftovers to a freezer-safe container just in case. Many kids—and even adults—will still enjoy it!)

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