I love ice-cream, especially from home! The ingredients are always fresh, I can use any combination of flavors I want, and I know exactly whats in it before I hand it over to my kids.
I don’t have an ice cream mixer, but I do have two little boys who are willing to do the work if they get some of the reward!
For this project you will need:
- a large coffee can with a secure fitting lid
- ice
- salt (preferably rock or kosher, but table salt will work too)
- 2 quart size ziplock bags for each flavor or a quart size ziplock bag for each flavor and a gallon size to put them all in (if making more then one flavor
- measuring cups & spoons
- a cup or bowl to hold your baggie while you fill it up
- milk
- sugar
- vanilla extract (for vanilla)
- cocoa powder or chocolate syrup (for chocolate)
- coffee & creamer (for coffee)
- fruit of choice (if you want)
For Vanilla Ice-Cream:
Line a cup or bowl with a ziplock baggie.
Measure 3/4 of a cup of milk, and pour it into the baggie.
Then, spoon in 1/8 of a teaspoon of vanilla extract.
And, one or two tablespoons of sugar (depending on the sweetness you desire).
Seal up your ziplock, being sure to get the air out.
Roll the baggie through your fingers to mix all of the ingredients.
If you want fruit, open the bag up and add it in now. Be sure to reseal the bag with no air when you are done.
Then set aside until your can is ready to go!
For Chocolate Ice-Cream:
Line a cup or bowl with a ziplock baggie.
Measure 3/4 of a cup of milk, and pour it into the baggie.
Instead of adding vanilla extract to the mix, spoon in a tablespoon of cocoa powder and 1/2 a tablespoon of sugar.
Like with the vanilla, seal up your ziplock being sure to get the air out.
Roll the baggie through your fingers to mix all of the ingredients.
If you want fruit, open the bag up and add it in now. Be sure to reseal the bag with no air when you are done.
Then set aside until your can is ready to go!
For Coffee Ice-Cream:
Line a cup or bowl with a ziplock baggie.
Measure 1/2 a cup of your choice of coffee. Add any combination of creamer and milk to make up the other 1/4 of a cup. Then, pour the 3/4 cup of coffee mixture into the ziplock baggie.
Add a teaspoon or two of sugar, as you would to a normal glass of coffee.
Seal up your ziplock being sure to get the air out.
Roll the baggie through your fingers to mix all of the ingredients.
Then set aside until your can is ready to go!
Once you have all of your flavors mixed, you can then double baggie them individually, or toss them all in to one bigger ziplock bag. I personally think the results are better when they are individually double bagged!
After you have double bagged your ice cream mixes, fill 1/3 of your coffee can with ice and sprinkle a layer of salt on top.
Place the sealed baggies into the can.
Fill the remaining space of the can with more ice, and sprinkle with more salt.
Seal the can and roll it for five to ten minutes. For this, I use my kids! I sit them on the floor opposite each other, and make a game out of them rolling the can back and forth between each other on my coffee table.
Once your five to ten minutes are up, remove the lid of the can and take out your ziplock which now has fresh ice-cream in it!
Rinse the bags under cold water to remove the salty water before opening and scooping the ice-cream out.
Enjoy your ice-cream with your favorite toppings!
OK, I feel like a big silly kid here but I SO want to try this out for myself. I have a gluten allergy and try very hard to stay way from sugar all together. So that would be prefect for me. Thank you so much for sharing this Jessica.