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Snow ice cream recipes that make the blizzard even more fun

Meagan Morris is an entertainment and lifestyle journalist living in New York City. In addition to SheKnows, Morris contributes to many publications including The New York Times, Yahoo! News, PopEater, NBC New York and Spinner. Follow he...

Take a bite out of that blizzard with these icy-sweet recipes

You're not crazy if you think freshly fallen snow looks good enough to eat. Once you've worked up an appetite by building a snowman and making a snow angel or two, you can end your snow day with an authentically delicious treat. When there's fresh snow on the ground, sweet snow ice cream is easy to whip up in a matter of minutes.

Snow ice cream is a popular treat for those crafty people who love making stuff out of something that'll just melt eventually. Why not create something useful from it?

Just remember: Only use the freshly fallen white stuff. Snow that's been sitting around for a while can have, ahem, unmentionable things mixed in.

Here are a couple of recipes adapted from Lisa Graf at BellaOnline.

Freaky fast snow ice cream


  • 1/2 cup sugar
  • 1 cup cream
  • 2 eggs
  • 2 tablespoons vanilla
  • 1 pinch salt
  • 5 – 6 cups fresh snow


  1. In a large bowl, place the first five ingredients above.
  2. Mix with an electric mixer.
  3. Add approximately 5 – 6 cups of fresh snow, and mix it into the blended ingredients.
  4. Enjoy immediately.

Frosty the Snowman ice cream delight


  • 1 (12-ounce) can evaporated milk
  • 2 eggs, beaten
  • 1-1/2 tablespoons vanilla extract
  • 3/4 cup granulated sugar
  • 1 gallon fresh, clean snow


  1. In a large bowl, mix together the evaporated milk, beaten eggs, vanilla extract and sugar.
  2. Gradually stir in the snow until your desired consistency is reached.
  3. Enjoy immediately.

More wintertime treats

25 Times bourbon made dessert even better
Slow Cooker Sunday: White chocolate and blueberry bread pudding
18 Delicious ways to get out of your hot chocolate rut

Updated by Bethany Ramos on 1/25/2016

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