Ice cream in a coffee can

Votes: 3

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 705, total fat 46 G., saturated fats 28 G., proteins 9 G., carbohydrates 68 G., fiber 2 G., cholesterol 143 mg, sodium 1822 mg, sugar 60 G.

What could be more delicious than homemade ice cream?! Besides the delicious taste, you'll be rewarded with a sense of accomplishment. However, making homemade ice cream can be time-consuming, and not everyone has an ice cream maker. For this recipe, you'll need two coffee cans (one large and one small), salt, and ice. The ice cream itself is simple to make: just cream, milk, sugar, and vanilla. The recipe also includes several ideas for adding flavor to vanilla ice cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Vanilla ice cream

1.5 cups chilled heavy cream
1.5 cups chilled whole milk
0.5 cup granulated sugar
1 tsp vanilla extract
2.3 kg ice (about 7 cups)
2 cups rock salt or ice cream salt
Special equipment: 1.5L coffee can with lid (empty and clean); 300-450ml coffee can with lid (empty and clean); duct tape; rubber gloves; yoga mat, optional

Coffee ice cream

0.5 cups freshly brewed strong coffee, cooled

Chocolate ice cream

1.5 cups chilled low-fat chocolate milk
2 tbsp chocolate syrup, optional

Ice cream with cookies

1/2 cup crushed chocolate sandwich cookies (about 5)

Chocolate chip ice cream

1/3 cup finely chopped chocolate (60 g)

Mint chocolate chip ice cream

1/4 tsp peppermint extract

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: milk, cream, ice cream

Cooking the dish according to the recipe:

Basic vanilla ice cream

In a small coffee can, combine heavy cream, milk, sugar, and vanilla (see Note). Close the lid and secure it with tape, ensuring the can is completely sealed. Gently shake the mixture to combine. Place the sealed can into an empty, larger coffee can.
Wear rubber gloves to protect your skin from the ice and salt. Place ice around and on top of the sealed jar, covering it completely. Sprinkle 1 cup of rock salt over the ice. Close the lid of the large jar and secure it with duct tape. If desired, lay the large jar on its side directly on the floor or a yoga mat. Roll the jar back and forth, making sure it completes a full rotation, for about 20 minutes. It's best to have someone help, but you can do this alone.

Note

A small coffee can of any size (300–450 ml) will do.

If you're making ice cream indoors, a yoga mat will help muffle the sound and protect your floor or carpet from salt. Wash the mat with soap and water.

Open the large jar and discard the ice and salt. Rinse the small jar with water to prevent salt from contaminating the ice cream. Open the small jar. The mixture should be slightly set. Using a large metal spoon, scrape up any solids that have accumulated on the sides and bottom of the jar and stir them into the rest of the mixture.
Replace the lid on the small jar and seal it. Fill the large jar with ice and the remaining 1 cup of salt. Replace the lid on the large jar and seal it. Roll for another 15–20 minutes. Open the large jar and discard the ice and salt. Rinse the small jar and open it. Scrape the sides and bottom with a large metal spoon. Serve the ice cream immediately or transfer to a container.
Coffee ice cream:

Prepare the same way as basic vanilla ice cream, replacing 1/2 cup of whole milk with cold strong coffee.

Chocolate ice cream:

Prepare as for basic vanilla ice cream, substituting skim milk for the whole milk. Add chocolate syrup for a richer flavor, if desired.
Ice cream with cookies:

Prepare the same way as basic vanilla ice cream. After opening the jar for the first time, add the chocolate sandwich cookies. Seal and continue rotating according to the instructions.

Chocolate chip ice cream:

Prepare as for basic vanilla ice cream, adding 1/3 cup finely chopped chocolate (60 g).
Mint chocolate chip ice cream:

Prepare as for basic vanilla ice cream, adding 1/4 teaspoon peppermint extract to the cream and milk mixture.