Coffee Can Ice Cream
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:56pm

Ingredients




1 cup heavy cream
1 cup light cream
1 beaten egg (or use equivalent reconstituted dried)
1/2 cup sugar
1 teaspoon vanilla extract
Cookie crumbs, nuts, candy, etc (optional)

Preparation

1 Mix all ingredients in a 1 lb coffee can. Tape the lid shut with duct tape and place sealed 1 lb can inside a larger 3 lb. can. Pack crushed ice and 1 cup salt around small can. Seal lid of larger can with duct tape. 2 Roll can back and forth on a large towel (optional) for 15 minutes. Open large can and dump ice and water. Wipe small can dry to ensure that none of the salt will get inside and open. Stir, scraping sides of can. Additional ingredients, such as cookie crumbs or chopped nuts, can be added now. 3 Reseal the small can and place back in larger can. Repack with salt and ice and continue rolling for 10 minutes more. Open large can and dump ice and water. Wipe small can dry and open. Store in the freezer until ready to serve.

About


You don't need an ice cream maker to make your own ice cream! Add 4 tbs cocoa, 1/8th tsp salt and halve the vanilla to make chocolate ice cream, or substitute 2 tsp instant coffee granules for the vanilla to make coffee ice cream.