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As seen in the new book "Hand in Hand"

Ice Cream Party

Surprise Me!

It is still hot here and we are still making any possible attempt to stay cool! We had some friends over today and made ice cream in bags and a can.

How to make Ice Cream In a Bag

For each individual you will need:

1/2 cup milk or half and half (I have seen where you can even use flavored coffee creamer)
1/2 teaspoon vanilla
1 tablespoon sugar
1/4 cup rock salt
2 quart sized  Freezer Zip-loc bags (could use smaller bags)
1 gallon Freezer size Zip-loc  bag
a hand towel or winter gloves to keep little fingers from freezing

Mix the milk, sugar and vanilla together in one of the quart sized bags. Seal, removing as much air from the bag as possible. Place this bag inside the other quart sized bag, remove air and seal (double bagging to prevent leaking and insuring success).  Put the two bags inside the gallon sized bag along with the ice (we filled the bag with ice) and then about 1/4 cup rock salt. Remove air and seal tightly.  Wrap the bag in the towel or put your gloves on, and shake, shake, shake.

It was near 100 degrees today so it took about 15 minutes to freeze.  I would think if it had been cooler it would have frozen quicker. Since it took longer we had a bit of trouble keeping the kids interested ——so the moms were left holding the bag!

Rinse the small bag before eating or be careful when removing from the outside bag to keep it salt free. We added toppings (chocolate syrup, M&Ms, broken oreos, pretzels and peanut butter cups) right into the bag and began eating! Yum —-We had plenty of participation for this!

How to Make Ice Cream in a Coffee Can

2 clean coffee cans (2lb and about 13 oz size), both with lids
2 cups half and half
1/2 cup sugar
1 1/2  tsp vanilla
3 tbs chocolate syrup

About 1/2 cup Rock Salt

Place the ice cream mixture in the smaller coffee can and seal lid with duct tape.  Place the smaller can in the center of the larger can. Pour the ice and salt around the smaller can.

Put the lid on the larger can and place a piece of duct tape around the lid to make sure it is really secure. Roll the can around outside for about 30 minutes.

Again it was so hot that we had to refill the ice and salt in the can about half way through! Our kids weren’t too crazy, so we did just fine leaving the duct tape off after we refilled the ice.  Rinse smaller can before serving.

Everyone agreed the chocolate ice cream was our favorite.



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