Ice Cream From Snow
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My computer sits by my window and I have a great view of the snow blowing down my neighbor’s driveway. Times like this take me back to when I was a child. It seems like it would snow more often in the winter back then. At least, to my blurry memory it did. Memories are like that, you know. When twenty years have passed it seems like only the very good and the very bad stick in your mind like clear photos taken the day before.
I remember so strongly the taste and smell of the snow cream my grandmother made. She would take a large bowl, go outside and gather as much clean snow as would fit into it. She would then mix in sugar, milk, and vanilla. I still make it now for my kids when the snow is fresh and ‘sticky’.
Hey, I like it, too.
I think that everyone remembers the tastes and scents from childhood. That is the main reason we have such a popular line of comfort food cookbooks all over the world. For me, the warm scent of vanilla or anything with a spice smell gives me a moment of peace.
I thought I would offer an alternative way to make this treat for those of you who have never had it. This recipe is suitable for vegans, vegetarians, and most children who may have food allergies.
Maybe, some of you have had this, but do not remember how to make it.
Snow Cream
- 1 large mixing bowl brimming with clean, fresh snow
- 1 cup of vanilla soymilk
- 1 teaspoon vanilla extract
- 1/3 cup of sucralose
Mix all ingredients well. The snow will melt down as soon as the milk hits it, but keep stirring. Eventually it will clump, then become smooth. The texture you are looking for is thick and smooth, just a bit softer than real ice cream.
When you taste this, it should be slightly sweet with a real vanilla flavor. Feel free to play around with this recipe to get the flavor you prefer. I have also added in a touch of cocoa powder, but was not as pleased with the results. I am a vanilla fan!
If you do try this recipe, let me know how it works for you and please share your variations!
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