Pumpkin Ice Cream
in a Coffee Can!
Pumpkin Ice Cream in a Coffee Can
Hey there, friends! Fall is in the air, and that means it's the perfect time to savor all things pumpkin. I've got a delightful treat that's not only delicious but also a fun outdoor activity to enjoy with the kids. We're making Pumpkin Ice Cream in a Coffee Can, and trust me, it's a sweet adventure you won't want to miss.
Ingredients:
1 cup canned pumpkin puree
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
A pinch of salt
Crushed ice
Ice cream salt
2 clean, empty coffee cans (one large and one small)
Duct tape
Plastic gloves (for handling the cold cans)
Instructions:
Mix the Ice Cream Base: In a mixing bowl, combine the canned pumpkin puree, sweetened condensed milk, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. Stir until all the ingredients are well blended.
Prep the Coffee Cans: Clean and dry both coffee cans thoroughly. Pour the pumpkin ice cream base into the smaller coffee can. Secure the lid tightly.
Place in Larger Can: Put the smaller can filled with ice cream mixture into the larger coffee can. Make sure there's some space around the smaller can.
Layer with Ice and Salt: Begin by adding a layer of crushed ice to the larger coffee can around the smaller can. Sprinkle a generous amount of ice cream salt on top of the ice layer. Repeat this process, layering ice and salt until the larger can is nearly full.
Secure the Lids: Put the lid on the larger coffee can and use duct tape to seal it tightly. Make sure it's well secured; you don't want any salt getting into your ice cream.
Start Rolling: Time for the fun part! Roll the coffee can back and forth for about 10-15 minutes. You can have the kids take turns or even roll it around the yard. The constant motion and the salt-ice mixture will help freeze the ice cream.
Check and Adjust: After 10-15 minutes, carefully open the larger can. Check the consistency of your ice cream. If it's not quite firm enough, add more ice and salt, reseal, and keep rolling.
Serve and Enjoy: Once the ice cream reaches your desired consistency (usually after about 30-45 minutes of rolling), remove the smaller can, wipe it clean, and carefully open it. Scoop out the delicious homemade pumpkin ice cream, serve in bowls or cones, and savor the sweet rewards of your outdoor ice cream adventure!
No Coffee Cans? No Problem: You can adapt this recipe to make ice cream in small resealable plastic bags. Fill one bag with the ice cream mixture and seal it tightly. Place that bag inside a larger resealable plastic bag filled with ice and salt. Shake, toss, and play catch with the bags until the ice cream firms up. It's a delightful way to get the kids involved and excited about homemade treats!
Or for a reusable option Get the Ice Cream Ball:
https://amzn.to/3RDQlAB
A fantastic fall activity that ends with a scrumptious treat. Whether you're rolling the coffee cans in the backyard or shaking the bags in the park, making Pumpkin Ice Cream in a Coffee Can (or bags) is a sweet memory in the making.
Enjoy this seasonal delight with loved ones and embrace the flavors of autumn!
Take your ice cream making to the next level with an ice cream machine!