Coffee Can Ice Cream

Name: Coffee Can Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters half-and-half; 794 grams sweetened condensed milk; 1 Tbsp vanilla extract

Coffee Can Ice Cream is a gluten free and vegetarian recipe with 4 servings. One portion of this dish contains about 23g of protein, 44g of fat, and a total of 954 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. If you have half-and-half, condensed milk, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Summer will be even more special with this recipe.

Instructions

Stir together all ingredients, mixing well. Fill 4 (13-ounce) coffee cans half full of cream mixture. Cover with plastic lids, and seal with waterproof tape.

Ingredients you will need

Coffee

Cream

Place filled cans in 4 (25-pound) coffee cans. Fill with 8 parts crushed ice to 1 part rock salt. Cover with lids, and seal with tape. Kick cans back and forth on the beach 30 minutes or until ice cream is frozen, adding more ice and rock salt as needed.

Ingredients you will need

Crushed Ice Cubes

Ice Cream

Rock Salt

Coffee

Ice

Basic Vanilla: Stir together all ingredients, mixing well.

Ingredients you will need

Vanilla

Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt; let stand 1 hour before serving. Fill the canister two-thirds full or to the fill line so the ice cream can expand as it freezes.

Ingredients you will need

Ice Cream

Rock Salt

Ice