Lancer Media Kitchen conquers the Blizzard of 2016 with snow cream


Sydney Rossman

Blizzard ice cream just got a whole lot better.

by Sydney Rossman, Editor

The meteorologists weren’t lying when they told us we would be getting a blizzard. What better way to make use of the 30 plus inches of snow than making some delicious snow ice cream?  Worried about eating snow?  NPR asked scientists about whether it’s safe to eat the frozen flakes.  Scientists recommend you wait to “harvest” the stuff until after the snow has been falling for a couple of hours. No problem for the Eastern U.S.  We have enough snow to make ice cream for the whole country.  Here’s the recipe.

Level: Easy

Yield: 10 cups

Preparation Time: 10 minutes


2 1/2 cups of milk

1/4 cups of granulated sugar

10 cups of snow (may need more)

2 tsp of vanilla

For chocolate:

7 tsp of hot chocolate powder

3 tsp of cocoa powder

Toppings of your choice.


  1. In a large bowl,  pour in milk and sugar and mix until well combined.
  2. For chocolate snow ice cream,  you would add the powders into the milk mixture and stir for three minutes before adding to the snow. The powder may not fully dissolve, but it will be okay.
  3. Add vanilla to the milk mixture and stir for 30 seconds.
  4. Combine the snow into the liquids. Slowly mix all ingredients together. If it looks runny then add more snow. To dress up the snow cream, add your favorite topping or what ever you have in your house. Serve immediately.
  5. Store remainder in in a sealed container and put it in the freezer. If you feel like it is too slushy, then leave it in the freezer for about five hours to firm up.