The weather hit an unseasonable 75 degrees F today, so we celebrated with homemade ice cream!
This project was a fantastic (edible!) addendum to Travis’s recent exploration of crystallization. To start, fill a large zip-top plastic bag about halfway with ice. Add 6 tablespoons coarse salt.
In a sandwich-sized zip-top bag, combine 1/2 cup plain non-dairy creamer, 1 tablespoon sugar, and 1/2 teaspoon vanilla extract. Seal tightly.
Place the creamer mixture in the larger bag, making sure it’s covered by the ice cubes. Now shake!
Travis and I took turns, as the recommended shake time was 7 minutes.
Whoops, a spill at about the 4 minute mark! But we were undaunted and kept going.
At 5 minutes, we declared our ice cream done (and our arms exhausted).
The ice cream turned out amazing! It looked crumbly at first, but after a few minutes it softened up just enough and was just like store-bought ice cream. Rainbow sprinkles were a must of course.
Wow, ice cream on the back patio in March!
What a treat this was for the kids.