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My friend Kathy teaches a cooking class to elementary age kids at the local home school co-op. Again this year she asked me to help by guest-teaching once a month. This year we have 12 students from second through fifth grade. One of my favorite food blogs for family friendly recipes is Our Best Bites. That is where I found this recipe for making homemade ice cream with kids! We had such a good time that I decided to take it one step further … which you will see at towards the end of this blog post. Hint: Ice Cream For Miles & Cole.
The ingredient list is simple: milk, sugar, whipping cream and vanilla. Additional items needed are: Ziploc bags, ice, and ice cream salt. Do yourself a favor and buy Ziploc brand bags. They are heavier duty than the no-name brand.
Ice and ice cream salt are placed in the gallon bags with the ice cream bag in the middle. You want to make sure you place salt and ice around all sides of the ice cream bag. The gallon bag is then zipped shut. You won’t tape this bag shut because while the ice cream is freezing, water will need to be drained out of this bag and more ice added.
The bags (like kids) need to be in constant motion being tossed back and forth. Water can be drained off as necessary and more ice and salt added. The ice cream should freeze in about 15 minutes, depending on the outside temperature.
The vanilla ice cream is delicious by itself or perfect for topping with chocolate, caramel, sprinkles any favorites.
a friend told me about
“freezer balls” that are
available on Amazon. The
balls are made with a metal
cylinder in the middle and
space for the ice and salt all
The boys added salt and ice. Making a face helps the salt to hit the hole!
The lid goes on the ball and instead of “tossing” we rolled this ice cream.
Obtaining the assistance of their mom, Grandma, and Great-Grandma Alice, the ice cream making began.
This freezer ball doesn’t get wet on the outside and so it is a perfect game to play inside. I put a link to this ball on Amazon to the right of this post. Once loaded, the ball is too heavy to toss but rolls well. As we cleaned up the boys were already making plans for the “next time” with friends at home 🙂
Don’t wait for summer to make homemade ice cream with your kids and grandkids. They will have a ball 🙂
- 2 cups 2% milk
- 2 cups whipping cream
- 1 cup sugar
- 1¼ teaspoons pure vanilla extract
- 2 - 1 quart Ziplock freezer bags*
- 1 - 1 gallon Ziplock freezer bags*
- 10 lbs. of cube or crushed ice
- 2 cups ice cream salt
- Duct tape (or any waterproof tape)
- Gloves - optional
- In a large bowl, combine sugar, milk, cream and vanilla. Stir well until sugar is dissolved.
- Have one of the kids hold open one of the 1 quart Ziplock bags. Pour half of the mixture into the bag, squeezing out all the air as you seal it. Using the Duct tape fully tape the opening shut.
- Repeat with the remaining ice cream mixture and second bag.
- Place the sealed quart bag in the one gallon size bag, filling the bag with ice and 1 cup ice cream salt. Make sure the ice surrounds the quart bag on all sides. Close gallon bag.
- Repeat with second bag.
- Let the kids toss the bags back and forth for 10 to 15 minutes while the ice cream freezes. The bags get very cold and so using gloves is highly recommended. Also - the condensation on the bags makes everything pretty wet. This tossing is best done in the garage or outside. BEWARE if it is a hot day outside because it will just take longer to freeze the ice cream.
- When the gallon bag fills with water, drain off water and add more ice until ice cream is desired consistency.
- Soft-serve the ice cream and top with favorite toppings.
Suggested toppings include chocolate, strawberries, chopped up Butterfingers, blueberries, caramel.