Hooray for Snow Cream!!

Last year we never got the chance to make this, so today we got busy on making a batch right after lunch!

Vanilla Snow Cream

Freshly scooped snow from the backyard...

Snow Cream

1. Scoop up a big bowl of clean snow from your backyard, and bring it inside.
2. Take a cup of cream, half-and-half or whole milk, a couple Tbs. of sugar, 1 tsp (or so) of real vanilla (and 1/2 tsp of real peppermint extract if you have it). Mix it all up until the sugar dissolves.
3. Scoop snow into dessert bowls and pour "cream" on top!
4. Enjoy!! Delish! (Can also top with whipped cream and sprinkles or crushed candy canes for an over-the-top snow cream sundae!)
5. **I'm also tempted to try eggnog snow cream... doesn't that sound fabulous?!

Let Them Eat... Snow!!

Hey, if life dumps 10-inches of snow in your yard, make snow cream!

The kids kept wanting to eat the light, fluffy snow today, and who could blame them? I promised them real snow cones tonight, so we did these beauties when we were done with all our snow adventures today!

I know many folks make this with cream (but I didn't have any) and most only use vanilla (but when I think of snow, I think peppermint). These turned out great — like the lightest, creamy vanilla ice cream ever with a kiss of cool peppermint. Heavenly.

Peppermint Vanilla Snow Cream

1. Scoop up a big bowl of clean snow from your backyard, and bring it inside.
2. Take the last cup of whole milk left in the container (or half-and-half or cream if you have it) and add a couple Tbs. of sugar, 1 tsp (or so) of real vanilla and 1/2 tsp of real peppermint extract. Put the lid on the half-gallon and shake it up!
3. Scoop snow into dessert bowls and pour "cream" on top!
4. Enjoy!! Delish! (Can also top with whipped cream and sprinkles or crushed candy canes for an over-the-top snow cream sundae!)

Homemade Sweet Cream

This recipe is both creamy and light. No cook and no raw eggs! Absolutely delicious and great with summer pie!

1 quart half-and-half

1 quart 1% milk
1 pint heavy cream
1 1/2 cups white sugar
1T. vanilla extract

2 t. Vietnamese Cassia Cinnamon
1 pinch salt

Combine half-and-half, cream, sugar, vanilla and spices in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

Coconut Milk Ice Cream

We make this often in our ice cream freezer. It's delicious, really easy, and great for lactose-intolerant folks! I've always used "light" coconut milk and had great results. I also save the toasted coconut for garnish and serve with fresh fruit. Pretty good drizzled with toasted almonds and dark chocolate syrup too!

3 cans unsweetened coconut milk
3/4 cup superfine sugar or granulated sugar
1/2 teaspoon coconut extract (Get real extract at Uwajimaya-smells like toasted coconut-product of Thailand. Imitation smells like Hawaiin Tropics suntan oil...not what you want in ice cream!)
1 1/4 cups unsweetened coconut flakes, optional
1/4 cup toasted coconut, optional

Combine the coconut milk and sugar, stirring to dissolve the sugar. Stir in the extract and the coconut flakes (optional - I usually leave out). Chill in the freezer, stirring occasionally until hardened, or prepare in an ice cream maker according to the manufacturer's directions.