Best Ice Cream In A Can Recipes

HOMEMADE ICE CREAM IN A COFFEE CAN

Steps:

• Additional supplies needed: A 1 lb coffee can and a 3 lb coffee can.
• Mix the first three basic ingredients together (not including rock salt) and pour into the one pound coffee can. Add flavorings if desired. Place the lid on securely and set inside the three pound can.
• Add ice, and alternate layers of ice and salt outside the small can and inside the large can. When totally full, secure the lid on the large can. You may wish to add duct tape for good measure.
• Now here comes the fun part! Place a sheet on the floor or wrap the can in a large towel. Let party guests roll the can back and forth for at least 10 minutes. Open the cans and check the ice cream.
• If it is not starting to freeze, replace lids and roll 10 minutes more. The ice cream should be frozen to the sides and bottom of the can. If not thick enough, place in freezer and check every 10 minutes or so.
• Note: This recipe can be effected by temperature, humidity, and other environmental factors, so make a trial run before attempting in a group setting.

KICK-THE-CAN-ICE CREAM

Steps:

• You will also need: 1 lg (#10) empty (coffee can) can and 1 sm 16 oz empty (coffee can) can.
• Place ingredients in small size coffee can and mix with spoon.
• Seal the can with duct tape and place inside a larger size coffee can.
• Surround small can with ice and layers of rock salt.
• Seal large tin with duct tape.
• Roll or toss can for 20-30 minutes adding ice and salt to the larger can once or twice (this may not be necessary if done outdoors in the winter).
• Pack again with ice or place in freezer and let stand for 20 minutes before serving.

VANILLA ICE CREAM IN A BAG

Steps:

• In a small resealable plastic bag, combine the milk, sugar, evaporated milk and vanilla. Press out air and seal. In a large resealable plastic bag, combine the ice and salt; add the sealed small bag., Seal the large bag; place in another large resealable plastic bag and seal. Shake and knead for 5-7 minutes or until cream mixture is thickened. Serve immediately or freeze.

CAMPING MADE EASY: TIN CAN ICE CREAM

Steps:

• You will need:.
• 1 - 1 pound coffee can with plastic lid (label removed and washed).
• 1 - 3 pound coffee can with plastic lid (label removed and washed).
• cling wrap.
• Preparation:.
• In smaller coffee can thoroughly combine the first 5 ingredients. Place a piece of cling wrap over the top of the can and securely add the plastic lid.
• Place the small can inside the large can.
• Fill around small can half way up with crushed ice, then add half of the rock salt (approx 1/8 cup). Fill almost to the top with more crushed ice and add the remaining 1/8 cup rock salt. Leave about 3/4" space at the top of can. Cover the large can with cling wrap and securely place the plastic lid on it, also.
• Have 2 children sit across from one another at the picnic table (opposite ends), and roll the can between them, at a fast pace. (Just be sure they don't roll it crazily and it flies off the table).
• After 10 minutes of rolling, open the large can, but DO NOT remove the small can. Open the small can and give it a stir. Close both cans back up and continue another 10 minutes of vigorous rolling. Again, open the large can leaving the small one in place and stir. Seal them both back up and roll for 10 minutes longer and the ice cream will be done. Sometimes the ice cream is firm enough to eat at the 20 minute mark, so it is your choice when to serve it.
• Enjoy this fun activity and delicious snack!

HOMEMADE ICE CREAM IN A COFFEE CAN

Steps:

• 1. Additional supplies needed: A 1 lb coffee can and a 3 lb coffee can.
• 2. Mix the first three basic ingredients together (not including rock salt) and pour into the one pound coffee can. Add flavorings if desired. Place the lid on securely and set inside the three pound can.
• 3. Add ice, and alternate layers of ice and salt outside the small can and inside the large can. When totally full, secure the lid on the large can. You may wish to add duct tape for good measure.
• 4. Now here comes the fun part! Place a sheet on the floor or wrap the can in a large towel. Let party guests roll the can back and forth for at least 10 minutes. Open the cans and check the ice cream.
• 5. If it is not starting to freeze, replace lids and roll 10 minutes more. The ice cream should be frozen to the sides and bottom of the can. If not thick enough, place in freezer and check every 10 minutes or so.
• 6. Note: This recipe can be effected by temperature, humidity, and other environmental factors, so make a trial run before attempting in a group setting.