Looking for something new to entertain the kids during the dog days
of summer? Made this with Jake yesterday, we had such fun with it. I subbed whipping cream for the half and half, it was what I had on hand.
Instead of bags, I put the ingredients in a small coffee can, taped the lid on, then put it inside a larger coffee can.
We layered the ice and rock salt, put the lid on, then taped that lid on. .
We rolled and shook the can for about 10 mins
For a more firm ice cream, I'd recommend freezing it for about 15 or 20 minutes before serving, but Jake liked the soft serve consistency.
Instead of bags, I put the ingredients in a small coffee can, taped the lid on, then put it inside a larger coffee can.
We layered the ice and rock salt, put the lid on, then taped that lid on. .
We rolled and shook the can for about 10 mins
For a more firm ice cream, I'd recommend freezing it for about 15 or 20 minutes before serving, but Jake liked the soft serve consistency.
Ice Cream in a Can!
Ingredients
- 1/2 cup milk
- 1/4 cup half and half
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract
- 2 coffee cans, one small and one large
- Ice
- Kosher salt
Instructions
- In a small coffee can, add the milk, half and half, sugar, and vanilla extract. Tape lid on securely. Place inside larger can.
- Add ice and salt in layers around smaller can, place lid on larger can. Tape in place. Roll and shake the can. Ice cream will be soft and ready to eat in 10 to 15 minutes. Freeze any uneaten ice cream.
Notes
Source: unknown
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