Kick The Can Ice Cream
Kick The Can Ice Cream offers a fun, creamy treat with rich vanilla flavor and a hint of sweetness. Perfect for quick desserts or outdoor gatherings, it combines simple ingredients in a nostalgic method that appeals to all ages, especially those who enjoy DIY frozen treats with minimal effort.
Ingredients
Instructions
- Pour the whole milk, cream, sugar, and vanilla into a 1-pound can or plastic container with a lid.
- Optional: crack in a cold raw egg for extra richness and creaminess.
- Seal the container tightly and shake vigorously until the mixture is well combined and chilled.
- Place the sealed container inside a 3-pound can or plastic container with a lid, and surround it with rock salt.
- Seal the larger container securely and shake or roll it for about 15-20 minutes until the mixture thickens and freezes into ice cream.
- Remove the smaller container, rinse off the salt, and enjoy your homemade ice cream.
Tips & Substitutions
For a richer flavor, consider using heavy cream instead of regular cream. If you're looking for a lower sugar option, substitute the sugar with a natural sweetener like honey or maple syrup. Remember to shake the container thoroughly to ensure even mixing. If you don't have rock salt, regular table salt can work in a pinch, but it may not be as effective.
Serving Suggestions
Serve the ice cream in bowls or cones, topped with chocolate sauce or fresh fruit for added flavor. It pairs beautifully with Jean's Original Pumpkin Bread for a delightful dessert combo. You can also incorporate this ice cream into milkshakes or sundaes for a fun twist.
Storage & Reheating
Store any leftover ice cream in an airtight container in the freezer. To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the ice cream before sealing the container. When ready to serve, let it sit at room temperature for a few minutes for easier scooping.
Nutrition & Diet Analysis (per serving)
Each serving of Kick The Can Ice Cream contains roughly 299 calories, with 2g protein, 33g carbohydrates, and 2g fat. It is an excellent source of vitamin C (22% of the Daily Value). Note that it is relatively high in sodium, at 558mg per serving (24% of the Daily Value).
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 a different type of milk?
Yes, you can substitute whole milk with almond milk or another non-dairy alternative, although the texture and flavor may vary. For creaminess, make sure to use a non-dairy cream that has a high-fat content.
What can I do if I don't have a can?
If you lack a can, use any lidded plastic container. Alternatively, you can place the mixture in a zip-top bag, seal it, and submerge it in ice and salt in a larger bowl to achieve the same results.
Is the raw egg necessary?
The raw egg is optional and adds richness to the ice cream. If you're concerned about using raw eggs, you can omit it or use pasteurized eggs for safety while still achieving a creamy texture.
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).