I LOVE snow ice cream. I lived in Denver when I was a kid and we had it many, many times a year. We absolutely LOVED it. And it was so simple. I think we used evaporated milk in our recipe. But, since Goose is dairy allergic and I’m off dairy due to health concerns (I’m trying a Paleo diet for my autoimmune condition), I need to make our snow ice cream dairy free for this amazing 3-inch snowfall in ATLANTA!
I still can’t believe we could scoop 8 CUPS of snow off just the corner of our patio table. Awesome!
So, here it goes. It. Is. Delicious! If you’re a snow ice cream virgin living in the South, you must try it. The kids will think you’re so cool!
Snow Ice Cream
8 cups snow
1 cup coconut milk, chilled (I buy it here)
1/2 cup sucanat (or your preferred sweetener)
2 teaspoons vanilla
Mix it all up and serve.
Make sure whatever milk you use is cold!
And if you use honey or any other liquid sweetener, you may want to increase your snow or reduce your milk to get the consistency right.
It turns out a bit like a shaved ice snow cone. The kids went absolutely insane for it. And the great news is, since it hasn’t heated up as much as they suspected today, we may be able to have a couple more batches of deliciousness!
YUM! I hope you love this recipe as much as our family does. If you do, pin it, please!
- 8 cups snow
- 1 cup coconut milk, chilled (I buy it here)
- 1/2 cup sucanat (or your preferred sweetener)
- 2 teaspoons vanilla
- Mix it all up and serve.
- Make sure whatever milk you use is cold!