Snow cream is a whipped, no-churn dessert made by folding fresh clean snow into sweetened condensed milk or cream, plus a splash of vanilla or other flavoring, until it turns light and airy like soft-serve ice cream. It is a traditional treat in the Appalachian United States, made on snow days when fresh snowfall is plentiful.
Because it relies on the snow itself for its texture and volume rather than churning or freezing, snow cream is made and eaten right away - it does not hold or refreeze well once the snow melts back down. It is typically eaten on its own or spooned over pie, cake, or waffles.
Other cultures have their own snow-based treats along similar lines: Japan's kakigori is fine shaved ice topped with syrup, and Canadian maple taffy is made by pouring hot maple syrup over packed snow so it hardens into chewy candy - both closer to a topped-ice dessert than snow cream's whipped, mixed-in style.