Snoball, Snowball, Snow Cone or Shaved Ice? Yes, There’s a Difference.

Depending on where you grew up, asking for a cup of flavored ice can get you four very different things.

A snoball.

A snowball.

A snow cone.

Or shaved ice.

To someone who didn't grow up around Louisiana, those might sound like four different ways of describing the same dessert.

Around here?

Those are fighting words.

Okay, maybe we're exaggerating a little.

But if you've ever handed a lifelong Louisianan a crunchy snow cone and called it a snoball, there's a good chance you're about to receive an unsolicited lesson on frozen-dessert terminology.

So, in the interest of public service—and because we know a thing or two about really good ice—Flying Dolly's would like to settle this once and for all.

Let's talk ice.

First Things First: Is It “Snoball” or “Snowball”?

This is where the confusion begins.

Technically, a snowball is exactly what it sounds like:

Snow.

Made into a ball.

Probably thrown at your brother.

A snoball, on the other hand, is something you eat.

At least that's how we prefer to look at it in Louisiana.

The shortened spelling “snoball”—along with variations like sno-ball and sno ball—has become deeply associated with Louisiana's version of the frozen treat.

And around Flying Dolly's, we have a pretty simple rule:

Snowballs are thrown. Snoballs are eaten.

But spelling isn't actually the most important distinction.

The ice is.

What Is a Louisiana Snoball?

A true Louisiana-style snoball begins with ice shaved incredibly fine.

Not crushed.

Not chipped.

Not little crunchy pellets.

We're talking soft, powder-fine ice.

The texture should almost resemble freshly fallen snow.

When flavored syrup is poured over properly shaved snoball ice, the ice absorbs it rather than simply allowing all the syrup to race toward the bottom of the cup.

That's a big part of the experience.

A great snoball should be flavorful from the first spoonful...

all the way to the last.

Okay, Then What Is a Snow Cone?

Here's where things get crunchy.

A traditional snow cone is generally made using crushed or coarsely shaved ice.

Think tiny pieces of ice rather than fluffy snow.

You pour flavored syrup over the top, and because the ice is relatively coarse, much of that syrup works its way through the spaces between the pieces.

Which can produce the classic snow-cone experience:

Flavor explosion at the top.

Crunchy ice in the middle.

And approximately half a gallon of syrup waiting for you at the bottom.

We aren't saying that's necessarily a bad thing.

We're just saying...

That's not a Louisiana snoball.

The Spoon Test

Here's our unofficial Flying Dolly's test.

Take your spoon and scoop into the cup.

If the ice is soft, fluffy and almost creamy in texture:

You're probably in snoball territory.

If you hear:

CRUNCH. CRUNCH. CRUNCH.

You probably have a snow cone.

Simple enough.

What About Shaved Ice?

This one's trickier because “shaved ice” is a broad category, and different cultures have developed their own versions.

Hawaiian shave ice is probably the version most Americans recognize outside Louisiana. It can also have extremely fine ice and comes with syrups and a variety of toppings.

Other cultures have their own traditions as well, including Japanese kakigōri, Korean bingsu and numerous other variations.

So technically, a Louisiana snoball is a form of shaved ice.

But not every shaved-ice dessert is a Louisiana snoball.

Think of it this way:

“Shaved ice” describes the family.

“Louisiana snoball” describes one very special member of it.

So What's the Actual Difference?

Here's the Flying Dolly's cheat sheet:

TreatIce TextureFlavorExperienceLouisiana SnoballExtremely fine, powder-softSyrup absorbs throughout the iceSoft, fluffy and intensely flavoredSnowballOften another spelling for snoball, depending on regionVariesIn Louisiana, usually understood as a snoballSnow ConeCoarser/crushed iceSyrup poured over iceCrunchier textureShaved IceFine shaved ice; style varies by culture/regionSyrups and toppings varyBroad category with many regional traditions

And then Louisiana decided even a regular snoball wasn't quite enough.

So somebody put ice cream inside it.

Now we're talking.

Enter the Stuffed Snoball

This is where things get especially interesting at Flying Dolly's.

A stuffed snoball combines two desserts that already work beautifully on their own:

Powder-fine Louisiana-style snoball ice + ice cream.

The snoball is literally stuffed with ice cream in the center.

So you start eating through soft, syrup-soaked ice...

Then suddenly:

ICE CREAM.

Continue eating and the melting ice cream begins mixing with the flavored ice.

That's when things get really good.

The combinations are nearly endless.

Wedding Cake with vanilla ice cream.

Strawberry with cheesecake-style ice cream.

Chocolate with cookies and cream.

Blue Raspberry with vanilla.

Or whatever combination makes absolutely no sense to anyone except the person ordering it.

We're not here to judge.

Some of the best snoballs start with questionable decision-making.

Why Does Flying Dolly's Care So Much About the Ice?

Because you can have the greatest syrup in the world and still make a mediocre snoball if the ice isn't right.

At Flying Dolly's, powder-fine ice is one of the things that defines our snoballs.

Texture matters.

The finer the ice, the more evenly it can accept the flavor.

And when you add ice cream to create a stuffed snoball, that soft texture becomes even more important.

You're combining:

Fluffy ice.
Flavorful syrup.
Creamy ice cream.

Crunchy ice changes the whole experience.

That's why when we talk about what makes a Flying Dolly's snoball different, we don't start with the flavor.

We start with the ice.

Why Are Snoballs Such a Big Deal in Louisiana?

Because around here, a snoball isn't simply dessert.

It's part of growing up.

It's getting one after baseball practice.

It's your parents handing you a few dollars and telling you to pick a flavor.

It's sitting outside on a Louisiana summer afternoon trying to eat it faster than it melts.

It's condensed milk running down the side of the cup.

It's discovering that combining three completely unrelated flavors somehow tastes incredible.

It's taking your own children to get snoballs years after your parents took you.

And everybody has an opinion.

Favorite stand.

Favorite flavor.

Favorite combination.

Cream or fruit?

Condensed milk or no condensed milk?

Stuffed or traditional?

Those debates are part of the fun.

And Yes, We Take This Personally

Flying Dolly's didn't discover snoballs because they became trendy.

They're part of our story.

Our first store opened in Mandeville, Louisiana, in 2011, built around the idea that people shouldn't have to choose between great ice cream and a great Louisiana snoball.

We wanted both.

And we wanted them year-round.

That philosophy eventually became an important part of Flying Dolly's:

Premium ice cream. Powder-fine snoballs. Stuffed snoballs. One place. Twelve months a year.

And our family's connection to Louisiana snoball culture has only grown since then.

Today, the same families behind Flying Dolly's also own and steward Pandora's Snoballs on North Carrollton Avenue in New Orleans, allowing us to help preserve another piece of Louisiana's snoball tradition.

So yes...

We're a little particular about our ice.

The Official Flying Dolly’s Ruling

After careful consideration, extensive research and years of eating entirely too many frozen desserts, we're prepared to issue our decision:

SNOBALL: Soft. Powder-fine. Louisiana tradition. Absolutely.

SNOWBALL: Acceptable spelling—but also something we're tempted to throw at you.

SNOW CONE: Crunchy cousin. We respect it. But it isn't a snoball.

SHAVED ICE: The big family of finely shaved frozen desserts found around the world.

STUFFED SNOBALL: Louisiana looked at an already-great dessert and said, “You know what this needs? Ice cream.”

And frankly...

We agree.

Come Taste the Difference

If you've never had a real Louisiana-style snoball, don't take our word for it.

Come try one.

Get a classic flavor.

Try a cream flavor.

Add condensed milk.

Or go all-in and order it stuffed with ice cream.

Then take your first spoonful.

If it's soft, fluffy, packed with flavor and doesn't crunch like something from a gas-station ice machine...

Now you understand why we spell it SNOBALL.

And once you know the difference?

There's really no going back.