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Great recipe for kids on a campout. Eat the ice cream right out of the bag or serve over homemade cobbler.
Ingredients
- ¼ cup milk
- ¼ cup half-and-half
- 1 tablespoon white sugar
- ¼ teaspoon vanilla extract
- 1 cup ice cubes, or as needed
- 3 tablespoons ice cream rock salt
Directions
Step 1
Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
Step 2
Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
Step 3
Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.
Editor’s Note:
Nutrition data for this recipe includes the full amount of salt used for freezing. The actual amount of salt consumed is negligible.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 167 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat6g | 28% |
| Cholesterol29mg | 10% |
| Sodium20979mg | 912% |
| Total Carbohydrate18g | 7% |
| Total Sugars16g | |
| Protein4g | |
| Vitamin C1mg | 3% |
| Calcium146mg | 11% |
| Iron0mg | 1% |
| Potassium172mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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