Ice Cream In A Can
A fun and creamy homemade ice cream made by shaking ingredients in cans, perfect for a quick treat or outdoor activity with family and friends.
Ingredients
Instructions
- Mix all ingredients together and pour into a 1-pound can with a plastic lid.
- Place this can into a 3-pound can with a plastic lid.
- Layer ice cream salt and crushed ice in the space between the cans.
- Put the lid on the large can and roll it back and forth between two people for 10 minutes.
Tips & Substitutions
For a creamier texture, chill the heavy cream and milk before mixing. You can substitute the heavy cream with coconut cream for a dairy-free version. If you're out of ice cream salt, regular salt can work in a pinch, but the texture may vary slightly. Adding pureed fruit like strawberries or peaches enhances flavor; just be mindful of the fruit's sugar content.
Serving Suggestions
Serve the ice cream in bowls or cones, topped with your favorite sauces or sprinkles. It pairs beautifully with Really Good Cheese Ball for a fun dessert platter. For a special touch, consider adding fresh fruit or a dollop of whipped cream. This homemade treat is perfect for summer gatherings or cozy movie nights.
Storage & Reheating
Store any leftover ice cream in an airtight container in the freezer for up to two weeks. To reheat, let it sit at room temperature for a few minutes until slightly softened, making it easier to scoop. If you made a larger batch, consider dividing it into smaller containers for easier access and to prevent freezer burn.
Nutrition & Diet Analysis (per serving)
Each serving of Ice Cream In A Can contains roughly 516 calories, with 6g protein, 77g carbohydrates, and 15g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of vitamin A and calcium. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat milk instead of whole milk?
Yes, you can use low-fat milk, but it may result in a less creamy texture. For best results, consider using at least 2% milk or a combination of low-fat milk and additional cream.
What other flavors can I add to the ice cream?
You can experiment with different extracts like almond or mint, or mix in chocolate chips, nuts, or swirls of caramel or fudge. Vanilla is a great base for adding any flavor.
Is it safe to use raw eggs in this recipe?
Using raw eggs can pose a risk of salmonella. To ensure safety, consider using pasteurized eggs or egg substitute to achieve the same creamy texture without the risk.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).