This is a super fun way to make ice cream without an ice cream maker by using snow! It’s a great activity to do with kids in the winter (or using crushed ice in the summer). And don’t worry, the snow never touches the ice cream so it’s perfectly safe to make with ANY kind of snow.
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Hello, my friends!
How is your January going so far?
Here in Utah our January’s usually involve snow. And we’ve actually had a fair amount this year (unlike the past few years).
Since I’ve never been a snow girl (being from California and all), I tend to turn into even more of a hermit than normal (and believe me, normal is still very hermit-like). But this week I decided it would be fun to brave the cold, get outside, and make snow ice cream with the kids.
Have you ever made snow ice cream?
Several years ago I actually volunteered at the school every week teaching a science class for kids. We did some really fun experiments and making snow ice cream was one of the students favorites (that they asked for every year). The science behind it is really cool too so make sure you check that out over at Steve Spangler’s Science Website, which is where I adapted the method from.
If you are having second thoughts about the idea of snow ice cream, let me just assure you that this recipe does not involve eating snow. It is perfectly safe and just uses the snow to chill the ice cream. The snow itself is not actually consumed. Phew, right?
How to Make Snow Ice Cream
First fill a gallon freezer bag half-way with snow. If you don’t have snow, no problem. You can also make this with crushed ice. Add rock salt (also called ice cream salt). Mix that together with your hands (make sure you wear gloves or use a towel to protect your skin).
Then to a quart freezer bag add the milk/cream/vanilla/sugar mixture. You can even use agave instead of sugar if you want. Press out as much air as you can and seal the bag well.
I normally just use one quart zipper bag, but if you want to be on the safe side, you can put the quart freezer bag with the ice cream mixture inside another quart freezer bag. This makes it more likely that none of the salt mixture gets into the ice cream. ‘Cause no one wants salty ice cream –yuck.
If you are careful, the double bag isn’t necessary, but sometimes kids (or ahem.. adults) get a little crazy –as in smashing bags or flying them through the air–I’m sure stuff like this never happens at your house. But just in case it does, double bagging is a good idea.
Then slip the quart size bag(s) inside the gallon bag with the snow/rock salt and seal well, removing any excess air. Squish with your gloved hands until ice cream is frozen.
When it’s time to eat, remove the quart bag(s). Rinse with water (keeping it sealed) to remove any salty taste.
Then dig in.
Such a fun activity to do with kids or grandkids with a yummy treat at the end!
Snow Ice Cream
This is a super fun way to make ice cream without an ice cream maker by using snow! It’s a great activity to do with kids in the winter (or using crushed ice in the summer). And don’t worry, the snow never touches the ice cream so it’s perfectly safe to make with ANY kind of snow.
Ingredients
For Chilling:
- 1 gallon freezer bag
- ½ gallon snow or crushed ice
- 6 tablespoons rock or ice cream salt
For Ice Cream:
- 1 to 2 quart freezer bags
- ½ cup half and half or ¼ cup milk + ¼ cup cream
- 1 tablespoons granulated sugar or agave
- ½ teaspoon pure vanilla extract
Instructions
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To a gallon freezer bag, add the snow and rock salt. Remove air, seal bag, and mix to combine. Make sure you use gloves, as this will get very cold.
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To a quart freezer bag, add the half and half (or cream and milk), the sugar (or agave), and vanilla. Mix together and then zip the bag, removing any excess air (see note).
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Place the sealed quart bag inside the gallon bag. Seal gallon bag, removing any excess air (as the excess air make the mixing difficult).
-
Wear gloves or use a dry hand towel to squish the bags with your hands until the ice cream is frozen. This should only take about 5 to 10 minutes.
-
Remove the quart bag and (keeping it sealed) rinse it with water to remove any salt. Then open carefully, making sure the outer part doesn’t touch the ice cream (or see note for a double bagging method that is a little easier with kids).
Recipe Notes
- If you want to be on the safe side, you can put the quart freezer bag with the ice cream mixture inside another quart freezer bag. This makes it more likely that none of the salt mixture gets into the ice cream. If you are careful, you won’t need it, but sometimes things get a little crazy–as in smashing bags or flying them through the air–I’m sure stuff like this never happens at your house–in those cases, double bagging is a good idea.
Recipe Source: Heather @ The Cook’s Treat, method adapted from Steve Spangler Science
All images and text © The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
