Rating: 4.5 stars 4.6
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Great recipe for kids on a campout. Eat the ice cream right out of the bag or serve over homemade cobbler.

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Recipe Summary

prep:
10 mins
additional:
10 mins
total:
20 mins
Servings:
1
Yield:
1 cup
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.

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  • Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.

  • Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt used for freezing. The actual amount of salt consumed is negligible.

Nutrition Facts

167 calories; protein 3.8g; carbohydrates 18g; fat 8.9g; cholesterol 28.5mg; sodium 20978.6mg. Full Nutrition
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