I’ve eaten more vanilla ice cream this week than I’ve eaten in, well, I can’t remember when.
You see–I’ve been dairy-free for over a year now.We don’t own an ice cream maker (although I’ve been eyeing this one), and I’ve never paid for a dairy-free vanilla ice cream. So I’ve been sticking to sorbet or smoothies whenever I get a craving for a cool treat.
Until it snowed. And when I say it snowed, I mean it snowed–big time–at least for the South.
The state of North Carolina doesn’t see much snow. But about once a decade our definition of a “blizzard” hits.
In North Carolina, a blizzard may constitute anywhere from six to 12 inches of snow. (Go ahead, Northern friend, laugh. Laugh your heads off!)
But, truly, we got about a foot of snow over the course of a 24-hour period, and the girls were ecstatic! (Let’s be honest: hubby and I were pretty excited ourselves!)
Hubby suggested we try our hand at homemade snow ice cream. One problem: all the recipes online called for sweetened condescend milk. We needed a dairy-free option!
Have no fear. We pulled out the almond and rice milk. And the result was so delicious that I can’t seem to stop eating it!
Without further ado, here is our recipe for dairy-free homemade snow ice cream (that truly does taste better than “real” vanilla ice cream!):
Dairy-Free Homemade Snow Ice Cream
1/2 cup organic sugar
1 tsp. vanilla
8 cups snow
Combine sugar, milk and vanilla. Add snow to mixture and mix well. Top as desired (we topped with dark chocolate chips–yum!). Eat this quickly, as it melts fast! Store extras in the freezer.
Seriously, I wish we could make this every day! I guess we’ll have to settle for once per decade–unless North Carolina has a major shift in weather patterns.
Does it snow where you live? Do you make your own homemade snow ice cream? Have you ever tried to make dairy-free homemade snow ice cream?
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