Kick the Can Ice Cream

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In honor of National Ice Cream Month, here’s a fun way to make homemade ice cream!


Kick the Can Ice Cream

Ingredients:
1 Pint of half and half
1/3 C granulated sugar
4 TBSP of your favorite instant pudding mix
10 Cups of ice
1½ Cups rock salt (Kosher or Sea salt will work too)
3lb coffee can (emptied and rinsed)
1lb coffee can (emptied and rinsed)
Duct tape

Directions:
In a medium bowl, combine half and half, sugar, and pudding mix with a whisk until thoroughly mixed. Place 1-pound coffee can inside the 3-pound coffee can and pour ice cream mixture into smaller can. Cover the smaller can with its corresponding lid and seal with duct tape.

Surround the smaller can with ice and salt by layering 5 cups of ice with 3/4 cup of salt. Use duct tape to seal the 3-pound can with its corresponding lid and start rolling. Have the kids face each other and roll the can back and forth on its side for 10 minutes.

After 10 minutes, remove the smaller can and check the ice cream. The mixture on the sides of the smaller can will set up faster than the center. Use a rubber spatula to quickly scrape down the sides and give the ice cream one stir.

Next, reseal the lid on the smaller can with duct tape, and set it aside. Quickly dump the melted ice water from the large can, and place the smaller can into the larger can again. Now you need to surround the smaller can with remaining ice and salt like before.

Once that is done, put the lid on the larger can and seal with duct tape again. Ask the kids to roll the large can for 10 minutes more. Once they’re done, open the cans again and serve the ice cream to your little helpers!

Makes 1 Pint or 8 scoops

After the first 10 minutes of kicking around the can, mix in some nuts or chocolate chips to enhance the flavor of your ice cream.

If you get tired of kicking that can around after only 10 minutes, take this shortcut: Stir the mixture and set it in the freezer for about an hour to allow the rest of it to harden.

A special thanks to my719moms.com reader Jessica DeMoss for sharing!

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