Recipe of the Day: How to Make Snow Cream
February 17, 2021
Katherine Martinelli/The Daily Meal
The dead of winter may not seem like prime time for ice cream more like hot chocolate, cozy stews and tea. And yet, snow cream is
everywhere this winter, especially as the country gets absolutely slammed with snow, proving once again that it s always ice cream o clock.
If you didn t grow up eating snow cream, it s time to hop on board because all it takes is fresh, clean snow, vanilla and some sweetened milk to make the fastest, tastiest winter treat around. It s a super fun activity to do when kids are home on a snow day, but you don t need children to enjoy this simple pleasure.
is a weekly recipe series on getting creative in the kitchen with the family.
Say goodbye to sad salads and learn how to up your salad game with MasterChef finalist, Sandy Tang’s recipe, which is ideal for either a quick and easy lunch or light dinner.
Whether it’s helping coat the tofu with seasoned cornflour or making the glaze, kids can get involved at almost every step of the way.
“It’s important to make sure all sides are coated evenly to ensure the tofu doesn’t burn and to get a full burst of flavour with every bite. Once coated, they need to shake off the excess,” Tang says. “They can also be tasked with making the glaze, whilst being educated about what flavours work well together.”
Optional: ice cream cone, sprinkles, other toppings
Directions
Step 1: In a large mixing bowl, whisk together 1 cup sweetened condensed milk, 1 teaspoon vanilla extract and a pinch of salt. Put the bowl in the freezer, or outside in the snow, for 15 minutes or until cold (this will help prevent the finished snow ice cream from melting too quickly).
Step 2: Stir in fresh, clean snow, about 1 cup at a time, until the mixture is your preferred texture of ice cream. The fluffier the snow, the more you will need.
Step 3: Serve the snow ice cream in bowls or cups and top with sprinkles or other toppings, if you like. Enjoy! Leftovers can be frozen, though it s really best fresh.
is a weekly recipe series on getting creative in the kitchen with the family.
If you like baking up a storm with the little ones, try something new with head chef and owner of London-based Mexican restaurant, Santo Remedio, Edson Diaz-Fuentes’s Pan de Elote Dulce – aka Mexican cornbread – recipe.
The seasonal sweetcorn makes the cake so fluffy and delicious that it’ll melt in your mouth. Diaz Fuentes’s five-year-old son, Sebastian, loves to get involved by helping weigh items and learn about the ingredients.
“It is incredible to use British sweetcorn during these months,” he explains. “In Mexico, we don’t use sweet corn as we have over 100 varieties or native corn that is completely different in flavour.”