Instant vanilla ice cream

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

Prep:15 mins
No cook

Serves 2
Easy

Nutrition per serving

kcal 110
fat 3g
saturates 2g
carbs 16g
sugars 16g
fibre 0g
protein 5g
salt 0.2g

Ingredients

300ml semi-skimmed milk
1 tbsp caster sugar
¼ tsp vanilla extract
1kg ice
6 tbsp rock salt
hundreds and thousands, to serve
2 medium zip-seal freezer bags
1 large zip-seal freezer bag
sticky tape

Tip

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.

Method

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.
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.