- 1/2 cup coconut milk or yogurt (or milk/light cream)
- A pinch of stevia powder (or 1-2 Tbsp. sugar)
- Flavoring of your choice*
- 1/2 cup salt
- Pint-sized Ziplock bag
- Gallon Ziplock bag
Mix the milk/yogurt, sweetener, and flavoring together and pour it in the pint-sized bag. Make sure it’s well sealed—triple check. Set it aside. Fill the gallon-sized bag about half-full with ice. Pour the salt on top of the ice. Put the pint-sized bag into the gallon bag. Seal the gallon bag well—again, triple check. Wrap the bag in a towel or put on some gloves, then shake the bag vigorously (but not too hard, or you’ll puncture the milk bag). Check it after about 5-10 minutes: when it’s hard, it’s ready to eat; if not, keep shaking.
*For flavoring: I usually just blend the milk with about a 1/2 scoop of flavored protein powder or a handful of fruit. You could also use 1/2 tsp vanilla extract, 1/4 tsp mint extract, or a little coffee. (Also, although you can just put stuff on top, if you wait until the ice-cream is semi-hard, you can quickly fold in cacao or carob chips, honey ribbon, chopped nuts, etc.)
AND, if you have a toddler or youngish child: double the recipe, put on your kid’s favorite song, give them the bag, and let them have a blast. You get labor-free ice cream, the cutest performance on the planet, and a very happy munchkin to share a snack with.
I like that “emergency ice cream” is a thing.
My dinner tonight is BANGIN. I made myself shrimp and asparagus with lemon juice and wild rice on the side. I’m also enjoying a River Horse double wit ale which is basically a tastier version of Blue Moon, but with a higher alcohol content (perfect). It turned out to be the perfect beer pairing for this meal, and it’s brewed in NJ, about 30 min from my house so it’s a local beer!