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Instant vanilla ice cream

Instant vanilla ice cream

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A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2

Children will love this – part recipe, part science experiment, milk transforms into delicious ice cream in front of their eyes

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
low inkcal110
fat3g
saturates2g
carbs16g
sugars16g
fibre0g
protein5g
low insalt0.2g
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Ingredients

  • 300ml semi-skimmed milk
  • 1 tbsp caster sugar
  • ¼ tsp vanilla extract
  • 1kg ice
  • 6 tbsp rock salt
  • hundreds and thousands , to serve

You will need

  • 2 medium zip-seal freezer bags
  • 1 large zip-seal freezer bag
  • sticky tape

Method

  • STEP 1

    Place the milk, sugar and vanilla into the doubled-up medium zip-seal bags. Close and secure with sticky tape if the seal isn’t strong. Tip the ice and salt into the large bag, then place the smaller bags inside the larger one, and seal well.

  • STEP 2

    You will need to keep the bags moving for 10-15 mins to freeze the milk. Gently throw the bag from hand to hand or take turns shaking it – it’s a good idea to wear gloves to keep your hands warm! Remove the ice-cream bag, open and scoop into bowls. Sprinkle with hundreds & thousands.

RECIPE TIPS
THE SCIENCE BIT

Under normal circumstances, water freezes at 0C. But adding salt to the ice lowers the temperature to -10C, meaning the milk freezes in minutes.

Goes well with

Recipe from Good Food magazine, August 2012

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A star rating of 5 out of 5.2 ratings
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