The EASIEST Brown Sugar Snow Cream

If you live where it’s cold, the next time it snows, you NEED to make this brown sugar snow cream. It’s quick and easy and delicious.

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In Chicago, you know you get snow each year. After we shovel, we always have two treats.

The first is hot chocolate from scratch to warm up after being outside. The second is this brown sugar snow cream that makes a fun and unique dessert or after school treat.

It uses ingredients you likely already have on hand, and it takes just a few minutes to prepare. This recipe makes enough for four of us to enjoy, and you can easily double it or halve it, depending on your needs.

If you’ve never had it before, you NEED to try this. Yes, you actually make ice cream from snow.

Why brown sugar snow cream?

Most people I talk to use white granulated sugar to make snow ice cream or sweetened condensed milk, and that’s fine.

Sweetened condensed milk has a bit sweeter flavor, but it’s more expensive, and it is thick enough that it makes for a more dense version because you have to stir it harder. It has a different texture than when you make it with straight milk.

I like the slightly caramelized flavor, however, and brown sugar gives it a little more flavor than granulated sugar. It is a preference, but I love how it tastes.

If your brown sugar is hard, let it sit in the milk in your fridge for a few minutes to dissolve. Use the back of a spoon to help break up lumps if you need before you add the snow.

Going forward, use a terra cotta brown sugar bear, and your sugar stays soft much longer.

What kind of milk should I use?

I use both 2% milk and whole milk, depending on what I have on hand. This also works with half and half for an even more decadent and smooth snow cream.

While you technically can make this with skim milk or 1% milk, you need the fat content to create the smooth texture you expect from ice cream.

If you have a dairy allergy or sensitivity, you can make this with your favorite non dairy milk alternative. It works!

How else can I flavor snow cream?

Brown sugar snow cream tastes great as it is, but like any ice cream version, the fun is in making more flavors.

You can swap out the vanilla for a quarter teaspoon of peppermint extract to make peppermint snow cream. Mix in some mini chocolate chips after you add the snow, and you get mint chip!

I have also made salted caramel by whisking in a couple tablespoons of caramel sauce into the milk mixture and adding a little more salt. Be careful not to use too much salt, however, as salt makes your snow cream melt faster.

You can do the same thing with chocolate sauce or butterscotch sauce, though neither needs additional salt. Make coffee by swapping out a quarter cup or so of the milk for chilled strong coffee.

You could also whisk in two or three tablespoons of your favorite fruit preserve. Preserves are thinner than jellies, so they will incorporate better.

What snow do I use?

To be very clear, make sure you use fresh, clean snow. You must use pristine snow that hasn’t been touched by anyone or anything, so don’t scoop it from the grass or off your driveway, for example.

I generally set out a 9×13 pan or a large bowl to collect the snow as it falls. If you do this, make sure you do so in an open area, not under a tree or where snow might fall from your roof or other potentially contaminated areas.

Do I need to use fresh snow?

Yes, you absolutely do. I already stressed clean snow, but snow cream really only works with fresh snow.

As snow sits, it melts and refreezes, even when the temperature remains below freezing. You need snow that has plenty of air and flakes, not ice.

Old snow has way more ice crystals that won’t incorporate as you stir. You may be able to use snow the day after a storm, but that’s usually the limit.

Can I freeze this to enjoy later?

Unfortunately, you have to enjoy snow cream pretty much as soon as you make it. You cannot freeze it to eat later.

The milk – even cold milk and even in a cold bowl – melts the snow to make the snow cream enough that if you freeze it, it turns into a solid block of ice. It is no longer scoopable and is more like a popsicle.

In fact, if you do have leftover snow cream, put it into a small paper cup with a popsicle stick or into a popsicle mold to eat like a popsicle later. That’s really the best solution.

How can I make the snow cream melt more slowly?

Snow cream does tend to melt relatively quickly. I recommend eating it within 10-15 minutes of when you make it – or sooner.

The best tips I have are to keep everything as cold as possible. Set the bowl outside to be as cold as possible before you start.

Make sure your milk is as cold as possible, and once you bring in the snow, make the snow cream as fast as you possibly can.

You can also place the mixing bowl inside a larger bowl lined with snow to insulate it and help your brown sugar snow cream stay cold for a bit longer.

 How to Make Brown Sugar Snow Cream

Chill a medium mixing bowl.

Add cold milk, brown sugar, vanilla, and jus a pinch of salt. Whisk to combine thoroughly.

Ensure you have no lumps from the brown sugar. If you need to, let this sit for a bit for the sugar to dissolve in your milk.

Your milk mixture will be frothy. Feel free to make this part in advance and set it in your fridge to chill.

Bring your bowl of snow inside, and add about half to the milk mixture. Use a spatula to gently stir it together.

Keep adding snow and stirring until your brown sugar snow cream has the texture of freshly churned ice cream. Serve immediately.

Note that depending on the snow that falls, you may need more of less snow to get to the right texture. If you have very dry and fluffy snow, you generally need more, while a heavy, wet snow requires less to make snow ice cream.

This is delicious on its own, but I love to top it with some boba (the pictures are strawberry boba, but we have several flavors we love) or sprinkles. It’s also tasty if you sprinkle a little cinnamon on top or add chocolate shavings.

Save this recipe to make brown sugar snow cream again!

Want to make more traditional ice cream? Try one of these fun recipes!

• Salted caramel ice cream
• No churn cherry chip ice cream
• Cookie dough frozen custard
• Blueberry sorbet
• Peach frozen yogurt

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