Reviewed: Sep. 7, 2009

A great activity to do with the kids! I used 2% milk, so really I have ice milk. I also used rock salt and a large rubbermaid container to contain the ice/salt. No need to crush the ice. After 6 minutes, we have a good solid ice cream. As others suggested, be sure to rinse the ice/salt off the ice cream bag before opening. We've had a great time experimenting with flavors. Besides adding candy and cookies, we've tried...1 tsp vanilla, 1 tsp cocoa powder, small chunks natural peanut butter, chopped Reeses Pieces (chocolate PB delight)...1/2 tsp vanilla, 1/2 tsp peppermint, semisweet mini chocolate chips, green food coloring (mint chocolate chip)...1/2 tsp vanilla, 1/2 tsp cinnamon flavoring, 1 tsp cocoa powder (chocolate cinnamon). Need to try instant coffee granules next!

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BROZZY

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

Used this recipe for a sleepover party for 8 year olds. THey loved it. I put the bags in the freezer before serving.

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BUSY GAL

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Aug. 22, 2009

This was way too sweet. I used lowfat milk instead of half and half. I guess I was expecting real ice cream...not frozen creamer. I didn't like the texture at all.

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jhoney

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Reviewed: Jul. 30, 2009

Mine got too salty when I was trying to get it out of its bag! I wish I had seen the suggestion to rinse off the bag before getting it out. Sounds like a good idea! I blended it with coffee and cocoa powder to counteract the saltiness but it didn't work well enough so I wasted it. Using a mixture of fat free evaporated milk and skim milk DOES work, but I'm not sure if it tastes great...

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

Fabulous! I used kosher salt and the ice cream was absolutely perfect! I will make this with the kids again and again.

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JERSEYGIRL

Cooking Level: Expert

Home Town: Sayreville, New Jersey, USA

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Reviewed: Jul. 2, 2009

This was AMAZING! I would suggest using rock salt though that will come out and keep colder! Good job!

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Kookie Dough

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Reviewed: Jun. 28, 2009

This was so easy! I put the whole bagged concoction inside one of those insulated grocery bags (which zips shut), and just shook, rolled and kneaded that -- kept my hands warm, kept the bags freezing cold, and the whole thing was done in 5 minutes flat! Thanks for a great recipe!!

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CRB

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

absolutely delicious. thanks for the recipe!

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Christine H.

Home Town: Maybrook, New York, USA

Living In: Wallkill, New York, USA

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Reviewed: Jun. 20, 2009

What a quick and easy way to make yummy ice cream! Japan weather has become so hot and humid, that I was just DYING for some ice cream. Japan's great and all, but if you don't have any cash on hand, you can't just whip out your card in this cash-based society. Not wanting to walk all the way to an ATM in this heat, I came upon this recipe and decided to give it a whirl. I've only ever seen heavy cream in the markets here and it is extremely expensive, so I only keep 2% milk in my mini fridge. Even though it was more like ice milk, it was absolutely refreshing and delicious! Next time I will try it with heavy cream. Yummy!

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Ms.Jackson

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: May 24, 2009

I made this ice cream growing up with a few differences. we used heavy cream and rock salt( both make it more of an ice cream instead of a soft serve. I dont like soft serve.)and we used 2 coffee cans instead of baggies. the coffee cans were easy and more fun, you just roll them. one large coffee can, one much smaller. ingrediants in the small one surrounded by ice and salt in the big one. my family would split into groups of two or more and play by rolling back and forth to eachother. you still need to use gloves.

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Chris

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Reviewed: Mar. 28, 2009

This was great. I think next time I will cut back a little on the sugar.

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BARTOLEMEW

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Reviewed: Feb. 19, 2009

I love this recipe! Both of my school age kids have made this in GT classes and brought the recipe home. I am using it this weekend for my 9 year old daughter's birthday party. I bought enough supplies for all 16 girls to make thier own and I have different flavored syrups that they can add to change the flavor. I'm actually only going to do it for 5 minutes and then have them put it in party cups to have as a "shake" to go w/ the cake. It's a really fun, inexpensive activity with a great ending. I'm sure it will be a hit!

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MAGGIE1179

Cooking Level: Expert

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Reviewed: Feb. 1, 2009

So easy and so yummy! It came out super melty, but I like it that way - like a milkshake. I also used 2% milk, so that probably makes a difference. I love having a reduced-fat homemade option for when I get an ice cream craving.

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ABarr

Living In: Seattle, Washington, USA

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Reviewed: Jan. 7, 2009

My kids and I love this recipe. The only problem we had was when we added to much chocolate/ stawberry syrup for flavoring. It would just be really good chocolate/ stawberry milk when to much was added.

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Audrea

Cooking Level: Intermediate

Home Town: Greeley, Colorado, USA

Living In: Yukon, Oklahoma, USA

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Reviewed: Nov. 22, 2008

Best stuff I've ever had in my life- replace half and half with heavy whipping cream and you won't regret it. Frikking amazing

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laurainthesewer

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Reviewed: Nov. 8, 2008

My kids loved eating it and making it!

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kecia

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Reviewed: Sep. 16, 2008

I made this with my son tonight and it was surprisingly VERY tasty! We decided to add cocoa powder and cinnamon/sugar to flavor ours. As another reviewer suggested,we rinsed the salt off the bag before serving. Really fun,easy and good recipe...can easily make other flavors!

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jody1

Cooking Level: Expert

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Reviewed: Sep. 1, 2008

How fun! We tried it using flavored liquid creamers for the liquid (we had Hazelnut but I bet any of them would be good). Now that was some good eating! We also put the little baggie of liquid in the freezer for about 20 minutes to get it good and cold. I think it helped it set up better.

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Grandma Mackie

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

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Reviewed: Aug. 24, 2008

On a whim, immediately after reading this recipe, I went to the kitchen to make it. It sounded like a fun thing to do on a hot August day. I did sub granulated Splenda (the kind used for baking)and 1% milk for a low cal version. I also have a good quality vanilla. This tastes just like "snow" ice cream, as those of you who live in climates that experience snow have probably eaten at some point in your life. It brought back great childhood memories of fresh fallen snow, transformed into delicious frozen sweetness. I thank you for that.

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