With all of snow in the US this week, I thought it might be fun to share our Snow Cream Recipe with you. Growing up in Vermont, I actually never tried snow cream. I first had it after I met Jenn and she made it. But I did add a Vermont twist to it: Maple Syrup. There is just something magical about the combination of real Maple Syrup (from Vermont) and vanilla.
There are tons of recipes on the internet for how to make it, but here’s how we make ours. Let us know if you try it and what you think of it!
Maple Snow Cream Recipe
What you need:
- 12 Fresh/Clean Snow .. avoid the yellow stuff ;-). We use about 12 cups, but remember we have 6 kids too. The best way to get fresh show is to set out a few bowls in an area where it will catch the snow as it’s falling.
- 2 cups of milk. I actually prefer to use Heavy Cream or Half and Half, as it makes it thicker and richer tasting.
- 1 cup granulated sugar
- 1 – 2 teaspoons vanilla extract, depending on how strong you like your vanilla taste.
- 1/2 – 1 cup of real Vermont Dark Amber Maple Syrup (Maple Grove Farms is my personal favorite)
- In a large bowl combine half and half, vanilla extract and sugar. Stir until sugar is dissolved. This usually takes about about 3-5 minutes.
- Stir in snow, a small amount at a time, until the snow cream forms!
At this point you can either eat it as it, but it will be soft and a bit runny OR freeze for 30 minutes to make it more like Ice Cream.
Last but not least, drizzle the cold maple syrup over it, or it my case, drown it with maple syrup. The combination of Vanilla, cream and real maple is soooo good. You can also mix the maple syrup in, and add less sugar, but the snow cream doesn’t firm up well if you do that.
Enjoy! Have you ever made it? Feel free to share any differences in how you make yours in the comments below.