Coffee Can Homemade Ice Cream Recipe

Homemade Vanilla Ice Cream

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Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
177 Calories
9g Fat
21g Carbs
4g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 177
% Daily Value*
Total Fat 9g 12%
Saturated Fat 6g 30%
Cholesterol 59mg 20%
Sodium 61mg 3%
Total Carbohydrate 21g 7%
Dietary Fiber 0g 0%
Total Sugars 20g
Protein 4g
Vitamin C 1mg 4%
Calcium 91mg 7%
Iron 0mg 1%
Potassium 119mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

You will need two empty coffee cans with lids: a one-pound can and a larger, 3-pound can that the smaller one will fit inside. You will also need rock salt.

Ingredients

  • 1 pint half and half

  • 1 large egg, beaten

  • 1/2 cup sugar

  • 1 teaspoon vanilla extract

  • 2 tablespoons chocolate syrup, optional, for topping

  • 1/4 cup strawberries, optional, for topping

Steps to Make It

  1. 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.

  2. 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.)

  3. 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.

  4. Remove the lid to the 1-pound can and serve in bowls.