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Nature Activities for Winter: Snow Cream [Recipe]
In the winter my scuffed up slippers are my constant companion, and I am always seeking out sources of external heat - much to my husband's dismay, that source is usually him. I like to pretend that his yelps as my icy toes are for comical effect, but the poor man puts up with a lot from me this time of year, my frozen appendages topping the list.
My body runs cold, so you might make the mistake of thinking that since I am always cold from my fingertips to my toes, I would avoid cold things at all costs. But no, I have one weakness, and it is ice cream. I’m told that it runs in the family, as evidenced by the sheer number of “ice cream breakfasts” I experienced as a child during sleepovers at my grandparents house. But how could I not enjoy ice cream all season long? I may be shivering from the internal cold of my own creation but I will not deny myself a dish of chocolate chip cookie dough or mint flavor ice cream, no matter how many degrees below zero it may be.
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In the winter my scuffed up slippers are my constant companion, and I am always seeking out sources of external heat, and stuffing my toes under the cat.
My body runs cold, so you might make the mistake of thinking that since I am always cold from my fingertips to my toes, I would avoid cold things at all costs. But no, I have one weakness, and it is ice cream. I’m told that it runs in the family, as evidenced by the sheer number of “ice cream breakfasts” I experienced as a child during sleepovers at my grandparents house. But how could I not enjoy ice cream all season long? I may be shivering from the internal cold of my own creation but I will not deny myself a dish of chocolate chip cookie dough or mint flavor ice cream, no matter how many degrees below zero it may be.
Here in New England, it’s important to know which ice cream shops stay open throughout the winter months - a short list to be sure, but an essential one. It is a unique sort of camaraderie that you share with others in line for ice cream on a chill January day, bundled up to your ears but clutching that cup or cone like your very life depends on it. Despite the lack of options for open ice cream stands in winter, the line is always short and I can quickly grab my treat and be on my way, whisking the cup-with-a-cone-on-top situation into the belly of my warm vehicle. But there is one type of ice cream that requires a very specific set of winter circumstances to be enjoyed, and that is the elusive Snow Cream.
If you’ll allow me to take you back to my childhood once again, let’s journey back in time to 1996; specifically Season Two, Episode Five of Little Bear (a children’s show with no known modern rival to match its particular blend of slow, simple outdoor living, whimsical and kind friends and adventure): Snowed in at the cabin. Emily’s grandmother teaches everyone how to make snow cream and they sing this cheery tune which still manages to worm its way into my subconscious every snowfall more than 25 years later:
“Whether the weather be cold,
Or whether the weather be hot,
We’ll weather the weather,
Whatever the weather,
Whether we like it or not”
Once winter has really truly settled in, I begin waiting, and watching, for the perfect circumstances to arrive. Fresh, fluffy snowfall is a requirement for this snow ice cream recipe, and it cannot be grown or bought. We are at mother nature’s mercy on this one, which makes the end result that much more special, a truly local and seasonal food. Of course it helps if you are snowed in and bored too, (maybe throw a power outage in there as well) looking for a way to pass the time that doesn’t involve card games or chucking wads of crumpled paper at each other and pretending you don’t know who’s at fault (other people do this too, right?!).
I may seem biased by my nostalgia but you’ll just have to take my word for it; snow cream lives up to the hype. It is winter magic in a bowl. It is all of the delights of the wonder of childhood manifested in physical form. Which is really just a pretty way of saying - it’s delicious. Simple. And you probably have everything you need to make snow ice cream in your house right now (well, except maybe the snow…but you can’t pick that up at the supermarket, so you’ll just have to watch the weather for that one)
How does something so crunchy and icy become a creamy, rich winter treat with only 5 ingredients? It’s not alchemy, though it may feel that way at times. This is an easy way to have your children’s eyes lighting up on a dreary winter day,
If you’re wondering how to make snow ice cream, my first recommendation is to watch Episode Five of that 1996 Little Bear epic because Emily’s grandma knows what’s up and will inspire you in ways I could never hope to achieve. But since this blog is *supposed* to be helpful, I’ll do my best to share the process here in my own words, with my own recipe for snow cream.
How to find the best snow to use for snow cream? Follow the same rules of foraging and keep away from areas near roadsides, buildings and any run-off areas. If you live in a polluted area, I’d suggest finding a friend in a more rural spot who wouldn’t mind sharing a bit of their snow. Try to time your “harvest” as soon after snowfall as possible in order to have the freshest, cleanest snow. Do not use snow that has footprints or animal prints in it. Most importantly of all: Never Eat Yellow Snow.
Snow cream is best made with heavy cream, but you can make snow cream with milk in a pinch as well. Vegan milk alternatives work, though personally I’d opt for the richest of the bunch - coconut cream. Really, snow cream is whatever your imagination says it can be, so any creamy liquid will do - I’d even try my hand a little tahini thinned with water if I was feeling experimental. The thing to remember about snow cream is that the ice portion (your snow) is literally just that - ice. It has no fat content on its own, which is what will transform this recipe into something truly rich and creamy like store-bought ice cream. So, the richer the better!
The next important ingredient is maple syrup. Can you use alternative sweeteners? Of course, this is your snow day after all. However, years of experience have taught me that maple syrup is the absolute best option for sweetening your snow cream dessert. There’s just something so earthy about maple syrup that pairs well with the fresh snow. But if you insist on coloring outside the lines on this one, try another deeply flavored sweetener like molasses, honey or brown sugar. This sweetness will give our snow cream the true dessert status it deserves.
Vanilla is added because snow is a blank slate, and we want to have a warm flavor to complement our cream of choice. You could also add any other flavorings you’d like to try now, like cocoa powder, cinnamon, peppermint or citrus. The beauty of this winter recipe is that you can make it as simple or complex as you like.
A pinch of salt will amplify the profile of your chosen flavorings, bringing them together in harmony - and before you decide to go rogue and skip this one, salt is not optional in my opinion. Just a small dash can make all the difference in your dessert tasting like the real thing.
And last but not least, we’ll add a bit of winter cheer via the most joyful ingredient in your pantry: sprinkles! Use whatever you have on hand, but I opted for a traditional red, green and white variety. Small pieces work best with the delicate texture of snow cream. I don’t know about you but personally I will take just about any excuse to add sprinkles to my desserts, they are just so bright and fun. You could go along with a holiday theme or just go for the classic rainbow variety and no one would complain!
You’ll also want a large, sturdy bowl (thick walls will keep the snow insulated from the warmth of your kitchen and prevent it from melting too quickly), a whisk, spoons and bowls. Use whatever you have on hand, no need to get fancy with it when this treat will be gobbled up in a quick moment (although I do find it extra special to serve snow cream out of cute enameled mugs)
Snow Cream
Ingredients
- 8 cups fresh snow
- 1/2 can coconut cream
- 1 tsp vanilla
- 2 tbsp maple syrup
Instructions
- Combine all ingredients and serve immediately
How to make snow ice cream recipe:
Gather your ingredients and supplies, except for the snow. You’ll want to work quickly once you have the snow inside for the best texture, as it melts rapidly and does not refreeze well. You can also chill your bowl outside prior to harvesting the snow to slow the melting process, or bundle up and make the entire recipe outdoors.
Combine the coconut cream, maple syrup, vanilla extract and in your large bowl with the whisk. You want all the ingredients to be fully combined before you gather your snow.
Head outside and scoop up your clean snow into another large bowl. Pour the liquid mixture over the snow, stirring as you pour until the snow cream is fluffy, not saturated completely with liquid.
Scoop into individual bowls and top with sprinkles, or freeze dried fruit. Enjoy immediately - this treat melts fast!
