Creamy Snow Cream Recipes

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SNOW ICE CREAM



Snow Ice Cream image

How to make Snow Ice Cream that tastes as creamy and delicious as the original. The best Snow Ice Cream Recipe to add to your snow day fun!

Provided by Julie Blanner

Categories     Dessert

Time 5m

Number Of Ingredients 4

1 cup milk (any kind, including heavy cream)
½ cup white granulated sugar
2 teaspoons vanilla
8 cups clean snow (approximate, can substitute shaved ice)

Steps:

  • In a medium mixing bowl, whisk milk, sugar and vanilla until sugar dissolves.
  • Collect clean snow. Pour mixture over the snow and whisk until well combined.

Nutrition Facts : Calories 140 kcal, Carbohydrate 28 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 28 mg, Sugar 28 g, ServingSize 1 serving

SNOW CREAM



Snow Cream image

Fresh snow turned ice cream in 5 minutes or less! Fun to do with kids. The toppings/mix-in options are endless. Fresh fruit is a great mix in for snow cream, as well as chocolate chips.

Provided by sparrow

Categories     Desserts     Frozen Dessert Recipes     Ice Cream

Time 5m

Yield 6

Number Of Ingredients 3

8 cups clean fresh snow
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract

Steps:

  • Mix snow, sweetened condensed milk, and vanilla extract together in a bowl until well mixed.

Nutrition Facts : Calories 216 calories, Carbohydrate 35.8 g, Cholesterol 22.2 mg, Fat 5.7 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 93.1 mg, Sugar 35.8 g

EASY SNOW ICE CREAM



Easy Snow Ice Cream image

The only thing that makes shoveling two feet of snow during a cold Minnesota winter sweet fun!

Provided by Remy

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 10m

Yield 6

Number Of Ingredients 4

1 (14 ounce) can sweetened condensed milk
¾ cup white sugar
1 ½ teaspoons vanilla extract
1 gallon clean fresh snow

Steps:

  • Stir sweetened condensed milk, sugar, and vanilla extract together in a large bowl until smooth. Gradually stir snow into milk mixture until your desired consistency is reached.

Nutrition Facts : Calories 309.6 calories, Carbohydrate 60.7 g, Cholesterol 22.2 mg, Fat 5.7 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 102.8 mg, Sugar 60.7 g

CREAMY VANILLA ICE CREAM



Creamy Vanilla Ice Cream image

A traditional cooked custard base is the key to this creamy ice cream with rich vanilla flavor. "It is a family favorite that has been handed down and enjoyed for generations," writes Mary Thompson of Minneapolis, Minnesota. "Whenever we serve it, we get lots of requests for the recipe."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 1-1/2 quarts.

Number Of Ingredients 6

2 eggs
1 cup sugar
1/4 teaspoon salt
2-1/2 cups heavy whipping cream
2 cups half-and-half cream
2-1/4 teaspoons vanilla extract

Steps:

  • In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160°. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. , Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer's directions.

Nutrition Facts : Calories 303 calories, Fat 23g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 99mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.

CREAMY SNOW CREAM RECIPE



Creamy Snow Cream Recipe image

If you're feeling adventurous, this unique snow cream is made of milk, vanilla extract, and fresh snow that's harvested 2 hours after it has fallen.

Provided by Eleanor Reynolds

Categories     Ice Cream

Time 2h15m

Yield 18

Number Of Ingredients 5

8 cups milk
2 cups white sugar
14 oz (1 can) sweetened condensed milk
1 tsp vanilla extract
8 cups clean fresh snow

Steps:

  • Whisk milk, sugar, sweetened condensed milk, and vanilla extract together in a large bowl.
  • Add snow to milk mixture, about 1 cup at a time, until ice cream is thickened. Freeze for 2 hours.
  • Serve and enjoy.

Nutrition Facts : Carbohydrate 39.45g, Cholesterol 18.34mg, Fat 5.44g, Protein 5.16g, SaturatedFat 3.23g, ServingSize 18.00, Sodium 74.88mg, Sugar 0.00, UnsaturatedFat 1.42g

CREAMY SNOW CREAM



Creamy Snow Cream image

A wonderful, rare Christmas treat! Make sure snow has fallen for 2 hours, as it takes that to clean air pollutants. Then take a clean blanket, and collect the snow. Enjoy!

Provided by BakerMom

Categories     Desserts     Frozen Dessert Recipes     Ice Cream

Time 2h15m

Yield 18

Number Of Ingredients 5

2 quarts milk
2 cups white sugar
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
2 quarts clean fresh snow

Steps:

  • Whisk milk, sugar, sweetened condensed milk, and vanilla extract together in a large bowl. Add snow to milk mixture, about 1 cup at a time, until ice cream is thickened. Freeze for 2 hours.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 39.2 g, Cholesterol 16.1 mg, Fat 4 g, Protein 5.3 g, SaturatedFat 2.6 g, Sodium 75.4 mg, Sugar 39.2 g

CREAMY DREAMY VANILLA ICE CREAM



Creamy Dreamy Vanilla Ice Cream image

Provided by Duff Goldman

Categories     dessert

Time 1h30m

Yield 1 generous quart

Number Of Ingredients 5

3 cups half-and-half
One 14-ounce can sweetened condensed milk
1/4 cup granulated sugar
Seeds scraped out from 1 vanilla bean, or 1 tablespoon pure vanilla extract
Pinch kosher salt

Steps:

  • Whisk the half-and-half, condensed milk, sugar, vanilla seeds and salt together until sugar is dissolved. Churn the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.)
  • Transfer the ice cream to a freezer-safe container and freeze until firm, at least 1 hour, before serving.

CRUNCHY KEY LIME PIE BITES ON ICE CREAM



Crunchy Key Lime Pie Bites on Ice Cream image

Imagine Key lime pie bars, but with opposite proportions of salty graham cracker crust and tangy lime custard. Serve this dessert on your favorite ice cream.

Provided by Mason Hereford

Yield Serves 2 to 8

Number Of Ingredients 9

One 14.4-oz. box graham crackers (ground to fine breadcrumb-size)
2 sticks (16 Tbsp.) plus 3 Tbsp. unsalted butter, melted
½ cup white sugar
1 Tbsp. kosher salt (Diamond Crystal or about half as much Morton), or more if you like
¾ cup plus 2 Tbsp. sweetened condensed milk
¼ cup bottled Key lime juice (like Nellie and Joe's)
2 egg yolks
2 pints vanilla, coconut, or Creole cream cheese (a Louisiana thing) ice cream
Flaky sea salt

Steps:

  • To make the Key lime pie bites: Get your oven to 350°F. In a medium mixing bowl, combine the graham cracker crumbs, butter, sugar, and kosher salt and mix it with your hands until it's all like wet sand.
  • Line a loaf pan with parchment paper so the paper hangs over the sides by an inch or two. Put the graham sand in there and give it a firm press onto the bottom so you have an even packed layer that's a smidge more than an inch. Bake, rotating the pan once, until the edges start to darken a shade but the center isn't quite done, 12 to 15 minutes.
  • While you're waiting, whisk together the condensed milk, Key lime juice, and egg yolks so they're well mixed. When the crust is done, pour on the lime mixture, give the pan a couple of taps on the counter so the lime stuff settles evenly, then bake again until the lime mixture is just barely set in the center, 10 to 12 minutes.
  • Let this bad boy come to room temperature, then pop it in the fridge until it's cold and it's good to go. It keeps, covered, in the fridge for a week or the freezer for two.
  • To serve: Run a knife along the edges of the pan, then use the parchment paper to lift out and cut the bars into roughly 1-inch crunchy Key lime pie babies. Scoop the ice cream into bowls (or just leave in the carton), top with the Key lime pie bites, and garnish with a pinch of flaky salt. Eat.

FAST AND EASY CREAMY ICE CREAM



Fast and Easy Creamy Ice Cream image

Using only two ingredients, this ice cream recipe consistently produces thick, creamy ice cream. It can be made fat-free or sugar free in any flavor available in a pudding mix. This recipe is ideal for busy cooks, children, elderly people, diabetics, or dieters who cannot find sugar-free ice cream they like, or anyone who wants to impress guests with little effort. This recipe has been tested in a Cuisinart®® 2-quart electric ice cream maker, the kind where you freeze the bowl overnight and do not need ice or salt. This ice cream tastes like very good commercial ice cream.

Provided by Andi

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 2h10m

Yield 6

Number Of Ingredients 2

1 quart half-and-half
1 (3.5 ounce) package instant pudding mix, any flavor

Steps:

  • Place the bowl of an ice cream maker in the freezer until completely chilled, at least 1 hour.
  • Chill half-and-half in the freezer, shaking every 10 minutes, until chilled but not frozen, about 30 minutes.
  • Pour chilled half-and-half and pudding mix into a bowl and mix well with a whisk.
  • Place frozen bowl of ice cream maker into the ice cream maker; add the stirring component and lid. Turn on the machine so the bowl is rotating. Pour pudding mixture into the machine through the hole in the lid.
  • Allow ice cream to process in the ice cream maker until desired consistency is reached, about 30 minutes.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 22.1 g, Cholesterol 59.3 mg, Fat 18.5 g, Protein 4.7 g, SaturatedFat 11.5 g, Sodium 301.1 mg, Sugar 12.5 g

CREAMY PEACH PIE BARS



Creamy Peach Pie Bars image

With a crisp graham cracker crust, lemony cream cheese filling and a sweet peach topping, these bar cookies are like a cross between cheesecake and juicy peach pie. You can make them a few days ahead of time and store them in the fridge; they're at their best when served slightly chilled.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 3h30m

Yield 24 bars

Number Of Ingredients 13

1½ cups/210 grams graham cracker crumbs (cinnamon flavor or regular)
1/3 cup/48 grams pecans
6 tablespoons/85 grams butter, melted and cooled
Pinch of salt
2 (8-ounce) packages cream cheese (1 pound/454 grams), softened
3/4 cup/180 grams heavy cream, at room temperature
1/2 cup/100 grams granulated sugar, plus more as needed
3 large eggs, at room temperature
1 teaspoon finely grated lemon or lime zest
1 teaspoon vanilla extract
Pinch of salt
3 cups/20 ounces sliced peaches, peeled or unpeeled as desired (3 to 4 peaches)
2 teaspoons fresh lemon or lime juice

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
  • Prepare the crust: In a food processor, pulse together graham crackers, pecans, butter and salt until the mixture feels damp and sandy. Pour into the prepared pan and press it down into an even layer.
  • Bake until firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325 degrees. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
  • Make the filling: Wipe out the food processor, then add cream cheese, cream and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and process until well combined. Pour the cream cheese mixture onto the crust.
  • Put the peaches into a medium pot and taste one. If it's very sweet, add 1 tablespoon sugar. If it's on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their liquid gently over the cream filling.
  • Bake until set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Bars can be made up to 1 day in advance, and will keep in an airtight container in the refrigerator for a few days. Serve directly from the fridge.

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