No Bake Ice Cream(Coffee Can Method)
Creamy, sweet no-bake ice cream made with simple ingredients, perfect for hot days or quick treats. Suitable for all ages and easy to prepare with minimal equipment.
Ingredients
Instructions
- Pour the half and half into the 3-pound coffee can.
- Add vanilla, sugar, and salt to the cream and stir until well mixed.
- Seal the can tightly with its lid.
- Place the smaller 1-pound coffee can inside the larger can filled with ice and rock salt.
- Close the larger can securely and shake vigorously for about 15-20 minutes until the mixture thickens and freezes.
- Remove the inner can from the ice, wipe off any salt, and serve the ice cream directly from the small can.
Tips & Substitutions
For a creamier texture, use heavy cream instead of half and half. If you prefer a sweeter ice cream, increase the sugar to 1/3 cup. Ensure the coffee cans are clean and dry before use to avoid any unwanted flavors. Experiment with different flavors by adding cocoa powder or coffee granules to the mix for a twist. Remember to use rock salt, as it helps to lower the freezing point.
Serving Suggestions
Serve the ice cream directly from the small can for a fun presentation. Top with chocolate syrup, fresh fruit, or crushed nuts for added flavor and texture. It pairs beautifully with Pommes De Terre Lyonnaise for a delightful meal or as a standalone treat on a hot day.
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 before scooping to soften. If it becomes too hard, you can microwave it for a few seconds, but avoid overheating to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of No Bake Ice Cream(Coffee Can Method) contains roughly 117 calories, with 2g protein, 28g carbohydrates, and 0g fat. It is an excellent source of vitamin C (48% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1755mg per serving (76% 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 other flavors instead of vanilla?
Absolutely! You can substitute vanilla extract with almond extract, or even add crushed cookies, fresh fruits, or chocolate chips for different flavors. Just be mindful of the quantity to maintain the right balance of wet and dry ingredients.
What type of salt should I use in the ice cream mixture?
Use coarse rock salt for the best results when freezing. Table salt can be too fine and may not work as effectively in the ice-cream-making process, potentially affecting texture and flavor.
Is it necessary to shake the can for the full 20 minutes?
Yes, it's important to shake the can for the full duration to ensure the ice cream mixture freezes evenly. If you stop early, you may end up with a slushy texture instead of creamy ice cream.
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).