In my nutritionally sordid past, I made snow ice cream with little more than snow and a can of that sweet goo known as sweetened condensed milk. It was tasty and I enjoyed every last bite of it, knowing it was a treat that could only be enjoyed with Mother Nature’s cooperation. Now, trying to take better care of myself and make healthier food choices, I still find myself craving snow ice cream. With an abundance of snow on the ground, I set out to create a Healthy Snow Ice Cream that still had the same sweet and satisfying flavor of the original version.
This recipe is super simple. I’ve got just a few notes to share on ingredients before sharing the complete recipe.
*The recipe calls for 2/3 cup of full fat coconut milk. This is the amount in the small 5.6 ounce cans of coconut milk, the ones similar in size to a can of tomato paste. I seek out this size can of coconut milk, fewer leftovers this way!
*I use vanilla bean paste instead of vanilla extract, although either will work. I prefer vanilla bean paste for the richer vanilla flavor and the pretty flecks of vanilla bean it adds to the ice cream.
*This recipe works with either honey or maple syrup. It will have a slightly darker color if you use maple syrup, more the color of caramel.
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