Squeeze Freeze Ice Cream

Even though June Dairy Month is coming to an end, we still have a lot of summer time to celebrate! Squeeze Freeze Ice Cream is a perfect project for the 4th of July  family picnic, any summer camping trip or a day-camp activity. It's  just  one of the many delicious dairy  recipes  found at DairyMakesSense.

Squeeze Freeze Ice Cream

Ingredients

1 Tablespoon sugar

1/2 teaspoon vanilla

1/2 cup whole milk

1 Tablespoon salt

Ice cubes

Other Items:

Small re-sealable plastic bag

Large re-sealable plastic  bag

Measuring spoons

Measuring cup

Plastic spoon

Preparation:

Put sugar,vanilla, and milk into small plastic bag. Remove as much air as possible from the bag and properly seal. Put salt into large plastic bag. Drop the small bag into the large plastic bag with salt in it. Add 18-20 ice cubes. Remove as much air as possible from the large bag and properly seal. Knead the bag for approximately 10 minutes, making sure ice in the larger bag surrounds the smaller bag.

When a soft ice cream is formed, remove small bag from large bag, open and eat right out of bag with a plastic spoon. For extra fun, add fresh seasonal fruit or other favorite ice cream toppings.

Notes:

It is important to use whole milk. Other types of milk take too long to freeze. Salt is also very important. Without it, the ice cream will not freeze. One pint of half and half can be added to a gallon of milk. This  makes the ice cream richer and freezes faster.