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There’s nothing like six or more inches of snow to give you a hankering for a treat from your childhood.  Here in the mountains a big snow provides an easy way to make an iced cream treat that is as good as it is cold.

Snow Cream

Snow cream is simply made given you trust the snow to be clean enough to consume.  The way I make it, all of the ingredients are estimated.  The important know how is the concept I suppose, then you can make it to your liking.

Start with melting a sweetener of your choice into some heavy cream or whole milk. (You can also use low fat milk, but I don’t think it would taste near as good or be very nutritious for you.  Treats should not be empty calories in my opinion, so go for the gusto!)  The sweetener we use is honey and/or maple syrup. (We use only unrefined/moderately refined sweeteners that hold plenty of nutrients such as iron or enzymes.)  Since our sweetener is already liquid it doesn’t require a lot of heat to completely mix with the milk.  Allow the milk mix to cool, and add a little vanilla… or a lot if you are like me and love strong flavors.  Next, gather your snow in a large stainless steel bowl or pot.  You will want to compact it a bit and gather a large amount.  Scoop from the top layer of snow only, being careful to not dig down too close to the ground.  At least 4 inches should be on the ground for making snow cream.  I was always told not to eat the first snow of the year as well.  Once back inside, slowly mix the milk soup into the snow stirring thoroughly, but with a gentle touch.  Keep mixing until it is to your desired consistency, then eat and enjoy!  The Haywoods certainly enjoyed their snow cream this year.

Or, you can do like I did as a kid wanting snow cream.  Take your favorite pancake syrup and a spoon outside, squeeze some into the snow, and chow down.  🙂

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About Me

An Appalachian woman born and raised, mothering two little girls in a place that is non-existent to AT&T or UPS. Happily working toward a sustainable lifestyle and writing on the demand of a loud muse.

November 2022
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