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I love this recipe for a few reasons. It is easy to make. The kids love it, but seriously who doesn’t love ice cream. And it is a project that kills some time. Perfect for when the kids are driving you up the wall on those long summer days or when they have friends over and you hear the dreaded, “We’re bored.”
Aside from the rock salt, you probably already have everything you need at your house right now.
You will need, per serving:
1 cup cream, or milk, or chilled canned coconut milk
1tsp vanilla (omit if using coconut milk)
4 cups ice
4T rock salt, or just sprinkle some into the bag like I did
mini chocolate chips
drizzle in peanut butter
cocoa powder (omit vanilla)
(Not photographed, the can of chilled coconut milk I used to make some vegan ice cream.)
First thing you want to do is measure your milk and pour it into a quart sized ziploc bag.
Measure and pour in your teaspoon of vanilla.
Measure and pour in your two teaspoons of sugar.
Fill your gallon sized ziploc bag with about 4 cups of ice. Add your rock salt to the bag and shake it up a bit.
Zip your bag of milk and put it into the bag of ice. Seal the bag of ice.
Let the shaking begin. Shake, shake, shake…. shake, shake, shake….
Shake your booty.
When you notice that the milk has hardened, remove the bag Clean it off with some cold water before opening the quart sized bag to eat. Unless you like salty ice cream. In that case ignore my advice. Also, seek professional help.
Then like a miracle, one that rivals the changing of water to wine, your bag of milk has become the best tasting, creamy ice cream.
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