Homemade ice cream without the ice cream freezer. Great for dorm rooms! Delicious way to use your fresh seasonal fruit.
Original recipe makes 1 Serving
1 cup half-and-half cream
2 tablespoons white sugar
1 teaspoon vanilla extract
1/4 cup chopped fresh strawberries
4 cups ice cubes
1/4 cup kosher salt
- Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag.
- Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes.
- Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.
Calories: 436 kcal
Carbohydrates: 38.9 g
Cholesterol: 90 mg
Fat: 27.9 g
Fiber: 0.8 g
Protein: 7.4 g
Sodium: 22902 mg