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Ingredients

1 cup half-and-half cream 2 tablespoons white sugar 1 teaspoon vanilla extract ¼ cup chopped fresh strawberries 4 cups ice cubes ¼ cup kosher salt

Nutrition Info

436.2 calories carbohydrate: 38.9 g cholesterol: 89.5 mg fat: 27.9 g fiber: 0.8 g protein: 7.4 g saturatedFat: 17.3 g servingSize: - sodium: 22872.6 mg sugar: 27.8 g transFat: : - unsaturatedFat: : -

Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag.
Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes.
Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.

1 Serving

Homemade ice cream without the ice cream freezer. Great for dorm rooms! Delicious way to use your fresh seasonal fruit.