I’ve seen snow ice cream floating around the web a lot lately (like here, here, and here)…  Some recipes use eggnog, some use sweetened condensed milk, some use vanilla pudding powder, and others use raw eggs.  The trouble is that I wouldn’t feel good about giving any of those things to my little lady.  So today we set off to create a healthier version.  (It would have been a shame not to with all of this snow we’ve been getting in the Okanagan!)  

I’m happy to report that the end result turned out wonderfully!  It was sweet, creamy, and delicious – a perfect afternoon treat.

Here’s our line up of ingredients…  Cream, vanilla almond milk, pure maple syrup, pure vanilla, and some really good cinnamon. 

Oh, and a bunch of this – light and fluffy freshly-fallen snow.

To get us started, Gracen poured both the cream and vanilla almond milk into a large mixing bowl.

Then she added some pure maple syrup…

Some pure vanilla…

And a few pinches of cinnamon.

Then she stirred everything up.

The next step involved adding the snow.

The monkey requested a mitten in order to get the job done.

With all of the ingredients added, it was time to mix, mix, mix.

We found that alternating mixing with a sort of mashing motion worked really well and broke up the clumps at the same time.  Here’s what our batch looked like once it was ready.

To serve it, I added a little sprinkle of cinnamon (Miss G loves it and it has great health benefits, so we add it to a lot of things) and topped it with a pecan.

Not only was it delish, but it was a really fun snowy day activity.