Ever wished you could make homemade ice cream without having to buy yet another appliance? The kids are the stars of the show in this video. Watch as they show you a really fun, interactive way to enjoy ice cream at home. It’s so low tech, you can do this camping or in your backyard, no electricity required (just mittens).
Want to add an educational twist? Incorporate science in the kitchen by talking about freezing temperatures and WHY this works. Discuss the math in our dividing the recipe in half for the 3yo as well as estimating measurements.
This technique fulfills one of the first rules of getting kids motivated to learn to cook: Have fun with it!
Now the only question is: Are you making chocolate or vanilla?
Homemade Ice Cream
No time to watch the whole video? Here are the notes!
- 0:13: Watch as Gabe, 3 years old, makes vanilla ice cream.
- 0:18: Homemade Vanilla Ice Cream Recipe (1/2 cup milk, 1/2 teaspoon vanilla, 1/2 tablespoon maple syrup or honey)
- 0:45: Blending of all ingredients and the fun begins (Seal small bag. In a larger bag put about 10 handfuls of ice and add a lot of cheap salt. Put smaller bag inside larger one and seal tightly.)
- 1:08: The most important tool for making homemade ice cream, without an ice cream maker, is revealed here.
- 1:15: Watch as a 3 year old demonstrates the ice cream making process. (Squish and mix for 5-10 minutes until it becomes ice cream)
- 1:25: Homemade Chocolate Ice Cream (This is for a larger serving. In a quart bag mix 1 cup milk, 1 cap full of almond extract, 1 1/2 Tablespoons cocoa, 1 Tablespoon of maple syrup or honey)
- 2:58: The science of the process explained. Why do you need to add salt to the ice? What does it do to the temperature?
- 3:20: See the finished product.
- 3:27: Key tip for success – be careful with your salt.
- 3:55: Bloopers and recipe alteration suggestions.
The Recipe
Small Batch: 1/2 cup milk, 1/2 teaspoon vanilla, 1/2 tablespoon maple syrup or honey (Vanilla Ice Cream)
Large Batch: 1 cup milk, 1 cap full of almond extract, 1 1/2 Tablespoons cocoa, 1 Tablespoon of maple syrup or honey (Chocolate Ice Cream)
The Directions
- In a quart bag, add milk, extract, maple syrup or honey, and cocoa (only for the Chocolate recipe)
- Seal quart bag tightly and set aside.
- In a gallon bag add about 10 handfuls of ice and a lot of cheap salt.
- Place sealed quart bag into the gallon bag. Be sure to get out as much air as possible. Seal the gallon bag tightly as well.
- Put on protective hand gear (mittens, a towel, long sleeves of a shirt, etc.) and begin mixing and squishing the bag. Continue this process for 5-10 minutes.
- Carefully remove the quart bag from the gallon bag and try to get as much salt water as possible off the bag. You could rinse the bag quickly but not too long so your ice cream does not melt.
- Put in serving dish. Enjoy!
