Custard Snow Ice
A creamy, lightly spiced frozen treat made with vanilla custard, sweetened condensed milk, freshly grated nutmeg, cinnamon, and bay leaf. Inspired by the nostalgic snow ice treats enjoyed in Grenada, this version freezes into a smooth, creamy ice pop with a delicate custard flavor.
Ingredients
Ingredients
- 3 cups 720 mL water, divided
- 2½ cups 600 mL for the saucepan
- ½ cup 120 mL very cold water for the custard slurry
- 3 tbsp about 24g Bird’s Vanilla Flavoured Custard Powder
- 1 can 14 oz / 396 g sweetened condensed milk
- 1 bay leaf
- 1- inch piece cinnamon stick
- ¼ tsp freshly grated nutmeg
- Small pinch salt ⅛ tsp
- ½ tsp vanilla extract
Instructions
Infuse the Water
- Add 2½ cups water, bay leaf, cinnamon stick, freshly grated nutmeg, and salt to a saucepan.
- Bring to a gentle boil, then reduce the heat and simmer for about 5 minutes, allowing the spices to infuse the water.
Make the Custard Slurry
- While the water is infusing, whisk the custard powder into the remaining ½ cup very cold water.
- Whisk until completely smooth and no lumps remain.
Cook the Custard
- Reduce the saucepan to low heat and slowly pour in the custard slurry while whisking constantly.
- Continue stirring for about 5–7 minutes, until the mixture thickens slightly.
- The mixture should be a thin, pourable custard—not thick like pudding.
Add the Condensed Milk
- Remove the saucepan from the heat.
- Remove and discard the cinnamon stick and bay leaf.
- Stir in the condensed milk until completely incorporated. Add the vanilla extract and mix well.
Cool
- Allow the mixture to cool completely to room temperature.
- Do not bag the mixture while it is still warm, as the heat can affect the freezing process and make handling the bags more difficult.
Bag & Freeze
- Pour the cooled mixture into small freezer bags, leaving enough room to seal them securely.
- Seal the bags and lay them flat on a tray.
- Freeze for at least 6 hours, preferably overnight, until completely frozen.
Notes
Chrissy’s Notes
- The custard should stay thin. You aren’t making a traditional spoonable custard here. It needs to be thin enough to pour easily into the freezer bags.
- Cold water matters for the slurry. Very cold water helps the custard powder disperse smoothly before it hits the hot liquid.
- Don’t skip the spice infusion. The bay leaf, cinnamon, and fresh nutmeg give the custard its warm, familiar Grenadian flavor without overpowering the vanilla.
- Freshly grated nutmeg makes a difference. This is one of those recipes where that little bit of fresh nutmeg really comes through.
- If you’re using the narrow snow ice/popsicle bags, a funnel makes filling them much easier and considerably less messy.
Pairs Well With
This snow ice is delicious on its own, but it also pairs beautifully with:- Grenadian Sugar Cake
- Coconut Drops
- Coconut Turnover
- Fresh tropical fruit — mango, pineapple, or ripe papaya
Ingredient Alternatives
Some substitutions listed below have not been personally tested in this recipe and may affect the final flavor, texture, or consistency.- Bird’s Vanilla Flavoured Custard Powder: Bird’s is what gives this recipe its characteristic custard flavor and color. Another custard powder can be used, but the flavor, color, and thickening strength may vary. Adjust the amount according to the product’s instructions if necessary.
- Fresh coconut milk: Not recommended as a direct substitute for the water in this tested version. Coconut milk would make the snow ice richer and more coconut-forward and may change how it freezes.
- Sweetened condensed milk: Evaporated milk or regular milk cannot be substituted 1:1 because they don’t provide the same sweetness or body. For a dairy-free version, a sweetened condensed coconut or other plant-based condensed milk may work, but this would be an untested variation and may alter the final texture and flavor.
- Fresh nutmeg: Ground nutmeg can be substituted in a pinch, but freshly grated nutmeg gives the best flavor. Start with a small pinch and adjust to taste.
- Cinnamon stick: About ⅛ tsp ground cinnamon can be used if you don’t have a cinnamon stick, though the flavor will be slightly different.
- Bay leaf: This can be omitted if unavailable. The snow ice will still work, but you’ll lose the subtle herbal note from the infusion.
Discover more from The Sweet Life with Chrissy
Subscribe to get the latest posts sent to your email.
