Description
Make creamy vanilla ice cream in about 15 minutes with half-and-half, sugar, vanilla, ice, and kosher salt. This hands-on frozen dessert requires no ice cream machine and makes a fun family cooking activity.
Ingredients
Scale
- 1 cup half-and-half, well chilled
- 2 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 3 cups ice cubes
- 1/3 cup kosher salt
- Toppings of your choice
Instructions
- Pour the chilled half-and-half into a quart-size freezer bag.
- Add the granulated sugar and vanilla extract.
- Press out most of the air, seal the bag tightly, and check the seal for gaps.
- Add the ice cubes and kosher salt to a gallon-size freezer bag.
- Place the sealed small bag inside the large bag and surround it with the salted ice.
- Seal the large bag and wrap it in a kitchen towel or wear insulated gloves.
- Shake vigorously for 7 to 10 minutes, turning the bag regularly, until the mixture reaches a soft-serve consistency.
- Remove the small bag and rinse or wipe all salt water from the outside.
- Open the bag, transfer the ice cream to bowls, add toppings, and serve immediately.
Notes
- Use freezer-quality resealable bags to reduce the risk of leaks.
- Double-bag the ice cream mixture for added protection.
- Keep the half-and-half thoroughly chilled before starting.
- Wear gloves or wrap the outer bag in a towel because the salted ice becomes extremely cold.
- Add more ice and salt if the mixture has not thickened after 10 minutes.
- Wipe or rinse the small bag before opening it so salt water does not enter the ice cream.
- Add chunky cookies, candy, nuts, or fruit after shaking to prevent punctures.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 13
- Sodium: 55
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0.5
- Carbohydrates: 17
- Fiber: 0
- Protein: 4
- Cholesterol: 45