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Maple Snow Ice Cream

Maple Snow Ice Cream

Here in Kentucky, we got a couple inches of fresh snowfall, so I gave homemade snow ice cream a try. I wanted to make a healthy version without white sugar, and maple syrup turned out to be the perfect flavor to blend with the vanilla and the cream. It was quite delicious.
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Prep Time 10 minutes
Servings: 1 quart
Course: Dessert
Cuisine: American
Calories: 457
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 gallon fresh snow
  • 1 tablespoon pure vanilla extract
  • 1/4 to 1/2 cup pure maple syrup
  • 1/4 cup heavy whipping cream
  • about 3/4 cup half and half

Method
 

  1. Fill a large bowl with snow.
  2. Pour in the vanilla.
  3. Add the syrup, determining how much you use based on how sweet you want it to be.
  4. Stir in the heavy cream.
  5. Add the half and half until it's the consistency of ice cream.

Nutrition

Calories: 457kcalCarbohydrates: 58gProtein: 2gFat: 21gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 67mgSodium: 24mgPotassium: 257mgSugar: 52gVitamin A: 875IUCalcium: 128mg

Notes

Makes about 1 quart of ice cream.
The cream freezes when it hits the snow. Stir it well to get it evenly distributed. The next time I make this, I'm going to infuse the cream with vanilla beans, then let it cool before mixing it with the snow.
For an amazing flavor kick, try using Homemade Cinnamon Roll Coffee Creamer in lieu of half and half.

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