Several times in my teenage years, I had the opportunity to make individual servings of homemade ice cream. As an activity at church and youth group a few times. We actually made it at school in a Family Living class I took to provide us with examples of creating traditions in a family. It was fun and memorable experience each time.
In creating the ABCJesusLovesMe Preschool Curriculum, I wanted to provide families with opportunities to build memories and thus included this activity in Week 1 of the 3, 4, and 5 Year Curricula. If you haven’t made this part of your family traditions, I encourage you to.
Using this exact same recipe, make the homemade ice cream in two ziptop bags or in two coffee cans.
1 tablespoon sugar
½ cup milk, cream, or half and half
¼ teaspoon vanilla extract
Quart and pint ziptop bags or two different sized coffee cans
Place the three ingredients in a quart-sized ziptop bag or a small coffee can.
Mix and seal the container very well. Because the seal may not hold through the mixing process, you may want to tape the seals closed. If possible, refrigerate this mixture for a few hours to speed up the freezing process.
Place the well-sealed ziptop bag in a gallon-sized ziptop bag or the small coffee can inside a large coffee can. Place crushed ice cubes and approximately 1/2 cup rock salt inside the larger containers to surround the smaller bag or can. Seal the larger bag or coffee can very well.
Then shake and roll the containers for 5-10 minutes until the mixture turns into ice cream.
Carefully open the smaller container making sure that the water and salt freezing ingredients do not come in contact with the ice cream. Grab a spoon and enjoy!
See more family activities shared on this blog.
Also read: Make Snow Ice Cream