Kick can ice cream

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Review this recipe. Suggest a better description. Still searching for what to cook? Find the most delicious recipes here. Servings Resize as posted to Metric. Alert editor. Add Photo. Calories per serving : Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Manage my tags. When the ice cream is ready, there will be about a half inch of frozen mixture on the sides of the can, the rest still in near-liquid form. With a kitchen knife scrape down the frozen ice cream and stir it into the liquid ice cream to create the right consistency. Makes about 2 cups. It also speeds freezing. Email this page to a friend. More Articles by Dian Thomas. We are hosting an extra special month long linky party through all of July focusing on frozen Summertime treats and we would love for you to join us!

Live from July 1st until July 30th. Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer Subscribe Get updated on all new recipes! Jump to Recipe. Pin Recipe. Description Making Homemade Ice Cream in a Can is easy, only take a few ingredients and creates fun memories! Scale 1x 2x 3x. Inside the smaller coffee can, mix up the milk, whipping cream, sugar and vanilla.

If you are using an add-in item such as chopped candy bars, chocolate chips, or nuts, you can also add those now. If using fruit, I recommend adding later. Wipe outside of can to ensure that it dry. Secure the lid on the small can securely with duct tape. Place the smaller now filled can into the center of the larger can.

Place crushed ice all around the small can. Cover the large can with its lid, wipe down any moisture or frost that is collecting on the outside of the can and tape the lid securely on with duct tape. Roll the can around on the floor for about 15 minutes. Open the large can and remove the smaller can. Open the smaller can and scrape down the side of any ice cream that has begun to form on the sides of the can.

Mix in fruit, if you wish to add any in. Cover can once again, wipe and dry outside of can the best you can, and secure the lid with duct tape. Drain off the water from the large can and place the smaller can inside the larger can again.

Repeat with the ice and rock salt as previously. Secure the lid just as you did with the smaller can on the 2nd time. Roll can on floor for another 15 minutes. Open large can and remove from small can from large can. Open the small can, scrape down sides again. The ice cream can now be served or if you wish it to be more firm, simply place the small can directly into your freezer for a few hours.

Category: Dessert Cuisine: American. Recipe Card powered by. Leave a Reply Cancel reply Your email address will not be published. Thanks for sharing on TastyTuesdays. Featuring YOU tomorrow… Thank you for partying with us! This will make the the Most Favored Aunt Ever. Makes the perfect amount. What an awesome idea! This recipe looks so yummy! So fun!! Thank you bunches for linking up and partying with us this week!

Ginger gingersnapcrafts. Such a fun kid project! How fun!