Snow Ice Cream I

Snow Ice Cream I


"My dad always said we had to wait until there was at least 2 and 1/2 feet of snow already on the ground with more coming steadily because then we knew the snow was clean. I can count on one hand the number of times the snow was clean enough to make snow ice cream. It's almost worth moving to a part of the country that gets more snow because boy is it good stuff! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."

Ingredients 15 m {{adjustedServings}} servings 312 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large bowl, combine evaporated milk, eggs, vanilla and sugar until smooth. Gradually stir in snow until mixture reaches desired consistency. Eat at once.
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Reviews 38

  1. 39 Ratings


This was a holiday tradition with my father. If you're concerned about the eggs, not to worry. Don't use them. Similar recipes call for a pinch of salt, too. But I use just milk, sugar, vanilla and snow. Tastes great. Also, regular milk works fine if you don't have evaporated milk. As for clean snow, when it starts snowing a good, fluffy snow coming straight down, we put a large pan outside to catch clean snow. If there's 4-6 inches on the ground, you can skim off the top. Don't try to use a blowing snow or snow that's been on the ground a couple of days. You need a dry, fluffy snow.


IDEA: TRY heating the evap milk with sugar and eggs, (OR temper)/ put through a strainer, add the vanilla and chill in frige(before it snows). THIS WAY ANYONE, Children, Eldery, and Immune Troubled CAN ENJOY

Deb Brundage

There certainly has been enough snow on the east coast for this. Here is an idea for the eggs: buy pasteurized egg product in a carton in the refrigerated section of the supermarket. They're real eggs -- just pasteurized and safe to use.