In a state where ice cream is No. 1, there isn’t anything more fun than making your own! If your answer is, “I do not have an ice cream freezer,” do not fear. You can make ice cream in two zip-top bags or two tin cans. Invite a friend to do it with you and you will have even more fun!

My most recent favorite is ball-toss ice cream.

Zip-Top Bag Ice Cream

Equipment:
    2 (1-quart) zip-top bags
    2 (1-gallon) zip-top bags
    1 (8-pound) bag of ice, crushed or in cubes
    1/2 cup rock salt
    newspaper
    heavy-duty strapping or packaging tape
    Ingredients:
    3/4 cup whole milk or flavored milk
    1 cup heavy whipping cream
    1/3 cup sugar
    1/2 teaspoon vanilla extract
 
Place all ingredients in a 1-quart bag. Squeeze out all the air and seal the bag. Place this bag inside the other quart bag and seal. Place the double-bagged ice cream mix inside a gallon zip-top bag. Fill the gallon-sized bag with ice, sprinkle the ice with the rock salt and seal the bag. Then double-bag the gallon-size and seal.

The next step is to wrap the filled bags in several layers of newspaper. Secure the newspaper by wrapping it with heavy-duty tape. Tape the “ball” (it actually will look box-like) on all sides so that it will hold its shape.

Now toss the “ice cream ball” back and forth for 15 to 20 minutes and when you unwrap the ball, you should find delicious homemade ice cream. This recipe makes about 3 cups, so if you want more, just invite more people to your party and have each person get a partner to toss the ice cream back and forth with!
 
Tin can ice cream is another fun way to make a quick and cool treat.

Tin Can Ice Cream

    Equipment:
    1 (1-pound) coffee can with lid, well cleaned
    1 (No. 10) can with lid
    1 (8-pound) bag of ice, crushed or in cubes
    3/4 cup rock salt
    table knife

   Ingredients:
    3/4 cup whole milk
    1 cup heavy whipping cream
    1/3 cup sugar
    1/2 teaspoon vanilla extract
 
Put all ingredients in the 1-pound coffee can with a tight-fitting plastic lid. Place lid on can. Place can with ingredients inside a No. 10 can with a tight-fitting plastic lid (this is our double bagging).

Pack the larger can with crushed ice around the smaller can. Pour at least 1/2 cup of rock salt evenly over the ice. Place lid on No. 10 can. Now you get to roll the can back and forth on a cement slab or any other flat surface for at least 10 minutes.

Open the outer can. Remove the inner can with ingredients and open. Use a table knife to stir up mixture and scrape the sides of the can. If you find the ice cream isn’t frozen hard enough, just replace the lid, drain the ice and start over by putting fresh ice around the smaller can and roll back and forth for five more minutes. This fun recipe also makes about 3 cups of ice cream!