Tin Can Ice Cream – a delicious recipe with milk, whipping cream, sugar, vanilla, nuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put all ingredients in a 1-pound coffee can with tight fitting lid.
2
Place lid on can.
3
Place can with ingredients inside a Number 10 can with tight fitting plastic lid (larger coffee can). Pack larger can with crushed ice around smaller can.
4
Pour at least 3/4 cup rock salt evenly over ice.
5
Place lid on the Number 10 can.
6
Roll back and forth on a table or sidewalk for 10 minutes.
7
Open outer can.
8
Remove inner can with ingredients. Remove lid; use a rubber spatula to stir up mixture and scrape sides of can.
9
Replace lid.
10
Drain ice water from larger can. Insert smaller can; pack with more ice and salt.
11
Roll back and forth for 5 more minutes.
362
kcal
Calories
23
g
Fat
35
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 c. milk, 1 c. whipping cream, 1/2 c. sugar, 1/2 tsp. vanilla, and more.
Yes, Tin Can Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
