Easy Homemade Ice Cream {Dairy Diaries}

homemade ice cream

Are you on Pinterest? Oh my goodness, I’m addicted to Pinterest. I just love it – it’s my refuge into my own little world on the web. And it’s become the main source of inspiration for this blog! One of my Pinterest boards is called “Things to Try (…and blog)” and that’s where I’m collecting ideas for future blogs. So I always get excited when I get to check something off of my list, like today’s post about making homemade ice cream!

The weather is warming up, Spring has sprung, and everyone is a little cheerier, now that the winter slump is behind us. So of course I jumped at the first opportunity to try to make some homemade ice cream…and it was so easy and kind of fun! I found this post on Pinterest, and apparently the original idea came from a family magazine. Making homemade ice cream is almost as exciting as making butter in a glass jar – maybe even more :)

Of course, this is still ice cream we’re talking about here; so just because it’s homemade, doesn’t mean we can eat it every night of the week. But it’s great to know that we’re only a few easy steps away from whipping up a quick batch when we’re in the mood for a treat :)

What You Need:

homemade ice cream

  • 2 tablespoons sugar
  • 1 cup half & half (or light cream)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup coarse salt or table salt
  • ice
  • gallon-sized Ziploc bag
  • pint-sized Ziploc bag (sandwhich size)

What To Do:

  1. Mix the sugar, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie and seal it tightly. I just placed the bag into a measuring cup to make it easier to handle.
    homemade ice cream
    Put the bag in a large cup – much easier to handle!

    homemade ice cream
    (almost) air tight seal
  2. Fill up the gallon-sized Ziploc bag halfway with ice and pour the salt over the ice.
    homemade ice cream
  3. Place the cream filled bag into the ice filled bag and seal.

    homemade ice cream
    Try to surround the small bag with the ice.
  4. Make sure it is sealed tightly and start shaking. Shake for about 5-8 minutes. Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to clean the salt off the baggie.

    homemade ice cream
    Ice cream in a bag!
  5. Serve immediately and enjoy the fruits of your labour!
    homemade ice cream
    Serve with warm cookies :)

    homemade ice cream
    Yum!

 

Hope you enjoy this as much as we did! :)

[tssig]

The following two tabs change content below.
Sarah UmmYusuf is a former school teacher turned stay-at-home wife and mama with a passion for all things simple, natural, and homemade. She loves the natural world, and believes the solutions to many of the world’s ailments lie in nature. Her blog, , began as a way to document her family’s journey to a greener home, but has since become a thriving community and resource for those wishing to take small steps towards a more eco-friendly, natural and sustainable lifestyle. Follow her on Facebook, Twitter, Google+, and Pinterest.

Latest posts by Sarah (see all)

Comments

    • Sarah says

      Actually when we made it, we forgot to make the cookies beforehand so we popped the ice cream bag in the freezer until the cookies were done (about 15-20 mins) and the ice cream was still perfect when we took it back out. You may have to experiment with leaving it in longer though – if you do, let me know how it turns out!

  1. says

    I saw this on Pinterest and gave it a go. It worked out great… well, except that after we made it I was distracted by the baby, and the toddler scoffed the damn lot! I only got one spoonful.
    But this is a good reminder, I’ll need to make it again. Probably during nap time ;)

    • Sarah says

      Haha, I have a 10 month old who’s almost walking so now I know what to look forward to lol!

      Try to enjoy that second batch ;)

  2. Meagan says

    I did this but improvised a little… I had no half and half or cream so instead I used a cup of that new international delight iced coffee (the mocha flavor) and did everything the same… I only ended up shaking for about 5-6 mins thanks to the fact that I’m extremely impatient lol but it still turned out SO good :) a few more mins and it would have been perfect

  3. Loni Gofran says

    So is it light cream or heavy cream/ I have heavy cream, and it says light cream in the ingredents, but heavy cream in the instructions…

    • Sarah says

      Hey Loni, either one would work. I use half-n-half, which I think is 10% milk fat. If your heavy cream is higher, like 15-18%, that should be fine too. Just don’t use heavy whipping cream (35%); it’s just way too thick!

      Sorry for the confusion! I’ll go try to make it a little more clear in the post. :-)

    • Sarah says

      Hi Jennifer, I don’t see why not. I would definitely try it out. Just make sure the salt you use is a little coarse – it helps to freeze the cream faster. Hope you like it! :)

  4. Danielle says

    Can you make different flavors. I’m assuming this ones vanilla because of the extract. what about making peach strawberry. what about mango mmmmm :)

  5. Muddflap says

    I just became a idol…..I made this just a short time ago. Had to make 3 batches. I had strawberries in syrup I made the other day but not sure what to do with them. This was perfect.Of course son volunteered to run to store cuz we ran out of ive

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *