Nothing brings back memories of lazy, carefree summer days as a kid like making (and eating!) homemade ice cream. And the best part is, you don't need a fancy expensive ice cream maker to do it. Save that empty coffee can and you'll have a refreshing and delicious warm weather activity any kid (or adult) will love to help pass the dog days of summer.
- 1 1-pound coffee can with lid
- 1 3-pound coffee can with lid
- 1 pint of half and half (milk can be used instead)
- 1 egg, beaten (optional)
- 1/2 cup sugar
- 1 teaspoon vanilla, 2 tablespoons of chocolate syrup, or 1/4 cup of strawberries
- Add all of the ingredients to the 1-pound coffee can; mix well. Put the lid on the coffee can and secure with duct tape. Place the 1-pound coffee can into the 3-pound can. Surround with crushed ice and rock salt and place the lid on the 3-pound coffee can.
- Have your kids sit on the ground and roll back and forth 3 to 4 feet apart. Roll for 8 to 10 minutes. (The kids can kick the can back and forth as well.)
- Check to see if the ice cream is hard; if it isn't, replace the lid, add more ice and rock salt. Roll for another 8 mins.
- Remove the lid to the 1-pound can and serve in bowls.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||3 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||0 g|