When you live in Michigan, and your winter (technically 2 1/2 weeks of it) has brought a total of 53 inches of snow, you start trying to figure out just how to embrace it all. And by embrace it, I mean eat your way out of it. Seriously. I present you with SNOW ice cream.
There are several variations of this recipe on the web, but I pulled together some items I already had on hand.
SNOW Ice Cream Recipe
- About 8 cups of (clean) snow
- 1/2 cup sugar
- 1/4 cup milk (to make it a little creamier, I poured some more in until I liked the texture)
- 2 tsp vanilla extract
- 5 tsp cocoa (I like it pretty chocolatey–you could add less)
I dumped the snow into a bowl, added the ingredients, and mixed it up with a whisk and spoon.
And then I went a little crazy and added 1/4 cup of creamy peanut butter. The clouds parted and angels sang. THAT. GOOD.
A word of caution–for as easy as this recipe is, it sure does melt quickly. It is snow, after all. If it got a little too soupy, I just threw some more snow in there to thicken it up. You could always put it in the freezer for a couple of minutes, but if you live in the frozen tundra, just put it on the back deck. Save the room in your freezer.