Mom's Best Recipes
Recipe

Vegan-Friendly Snow Ice Cream

A fresh, vibrant snow ice cream you can make in minutes with clean snow, creamy coconut, and bright citrus and berry flavor.

Author By Matt Campbell
4.8
A bowl of vegan snow ice cream topped with raspberries and orange zest on a wooden table near a window
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Snow day energy is real. One minute you are layering socks like you are going on an expedition, the next you are staring out the window thinking, we should definitely eat the weather.

This vegan-friendly snow ice cream is my favorite way to turn fresh snow into a creamy, scoopable treat that tastes bright and modern, not like a sugar bomb. We go coconut for richness, a little vanilla for that classic ice cream vibe, and a pop of citrus and berries to keep it tasting fresh and vibrant.

No churn, no stove, no drama. Just grab a bowl, whisk fast, and taste as you go because that is half the fun.

Quick prep note: Chill your coconut milk overnight if possible. Coconut milk separates, so shake the can, then whisk until totally smooth before you measure and mix.

Freshly fallen snow in a clean metal bowl sitting on an outdoor porch railing

Why It Works

  • Fast texture win: Using very cold coconut milk and whisking the base first helps it coat the snow quickly, so you get fluffy, creamy spoonfuls instead of icy slush.
  • Dairy- and egg-free: Vegan-friendly and naturally egg-free. Contains coconut, which some people need to avoid for allergy labeling.
  • Fresh, vibrant flavor: Orange zest plus berry swirl makes the whole thing taste like a bright sorbet meets soft serve situation.
  • Flexible sweetness: You can dial the maple syrup and jam up or down depending on your toppings and how sweet you like dessert.

Pairs Well With

  • Warm cinnamon apples
  • Peanut butter granola
  • Hot chocolate (dairy-free)
  • Toasted coconut flakes

Storage Tips

Snow ice cream is a make-and-eat dessert. It is at its peak right after mixing.

  • If you must save it: Pack it into a shallow container, press parchment paper directly on the surface, cover, and freeze for up to 24 hours.
  • How it changes: It will freeze harder and a bit icier. Let it sit at room temperature for 5 to 10 minutes, then stir and scrape with a fork to bring back a softer texture.
  • Do not refrigerate: It melts into sweet coconut milk soup.

Common Questions

Is it safe to eat snow?

Snow safety is a personal call. Even “clean-looking” snow can still contain bacteria, viruses, and chemical pollutants from the air. If you choose to eat it, use freshly fallen snow from a clean area and use common sense.

  • Skip the first snowfall if you can. It can pull more particulates from the air.
  • Avoid snow near roads, driveways, parking lots, industrial areas, rooftops, and anywhere treated with salt or chemicals.
  • Avoid areas with pet traffic or visible debris. Never use discolored snow.
  • Scoop only the top layer and collect it into a clean bowl.

When in doubt, skip it and make the same recipe with crushed ice instead.

Can I use crushed ice if there is no snow?

Yes. Pulse ice cubes in a high-powered blender or food processor until fluffy. Work in batches so it stays light and does not melt. The texture is a little more like a granita-meets-soft-serve vibe, but still delicious.

Why did mine turn watery?

Usually it is one of three things: the snow was not cold enough (melting), the base was warm, or you overmixed. Chill your coconut milk, work fast, and fold just until combined.

Can I make it without coconut?

You can use oat creamer or soy creamer, but coconut gives the best body. If using a thinner creamer, add a spoonful of dairy-free yogurt to help it feel creamier. If you want to use coconut oil, start with 1 teaspoon and whisk it in in a thin stream. A little helps, too much can turn it oily.

What sweetener works best?

Maple syrup is my go-to because it stays pourable in the cold. Agave works too. If you want to use sugar, dissolve it fully in the liquid base before adding snow.

The first time I made snow ice cream, I did it the classic way and it was fun, but honestly? It tasted like sweet milk that got lost in a snowbank. So I started treating it like a real dessert: coconut for richness, zest for sparkle, and a quick berry swirl because I like my sweets to have some attitude. Now it is the thing I make when the world goes quiet and white outside and the kitchen feels like the warm, chaotic little clubhouse it is supposed to be.