*Please modify recipe for any allergies students may have
- 2 clean coffee cans (regular and large) with plastic lids for each 5 (½ cup) servings
- 1 pint of cream or Half-and-Half
- ½ cup sugar
- 1 teaspoon vanilla
- Crushed ice
- Rock salt
- Mix the cream or half-and-half, sugar and vanilla in the smaller coffee can.
- Place the lid on the can.
- Put about one inch of crushed ice in the bottom of the large can and cover it with one tablespoon of rock salt.
- Place the small can on top of the layer of ice and salt.
- Pack about 6 cups of ice around the remaining space in the large can, alternating layers of ice and rock salt (about 12 Tbsps.).
- When filled, put the lid on the large can.
- Roll the can back and forth on a flat, hard surface for 10 to 15 minutes.
- Remove the smaller can and take off the lid.
- If the ice cream is too soft, repack the cans with fresh ice and salt and roll the can a few minutes longer until the ice cream becomes firmer.
Once done, serve up a scoop of the freshly made ice cream to your students! Want to try other ice cream flavors? Check out these homemade ice cream recipes from Southern Living.
This activity was adapted from Summer Program Tips, Strategies & Activities for School-Agers 5-14 Years-Old.