Ice cream in the outdoors? Yep! Camping Vanilla Ice Cream can easily be made anywhere that ice is available, you have some containers and a lot of energy.
The photos for this recipe use a novelty ice cream-making ball but the same results can be achieved with multiple containers and ice combinations. The basic principle is to keep the mixture as cold as possible so it freezes. Keep the cream mixture moving so it is churned completely.
The cream mixture can be made on-site or at home before your adventure. Storing it in jars helps protect it and keep it cold while in the cooler. You can add a few other flavorings if you like, such as chocolate or strawberry syrup.
Storing and chilling the vanilla ice cream mixture in jars until it is needed is a great option.
Perfectly prepared and fluffy ice cream is being served from the ice cream ball.
The ice cream ball makes camping vanilla ice cream pretty easy as you engage in a game of catch or simply toss it around.
The camping vanilla ice cream can be served in any of the normal traditional methods, such as into a waffle bowl.
Camping Vanilla Ice Cream Recipe
Camping Vanilla Ice Cream can easily be made anywhere that ice is available, you have some containers and a lot of energy.
Preparation 5 minutes
Cook 15 minutes
Ready in 20 minutes
Servings 4 Servings
Ingredients
- 1 cup whole milk (full cream)
- 2/3 cup sugar
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Equipment
- ice cream maker
- ice as needed
- ice cream salt as needed
Directions
- In a bowl add the milk and sugar then whisk until all the sugar has dissolved.
- Whisk in the cream, vanilla, and salt.
- Chill before using, this could be in the bowl or you can transfer it to jars.Tip: The ice cream base can be made at home and then placed in jars ready to make on your hike, camp, or other outdoor adventure.
- Prepare your method of making the ice cream. There is one sealed container with the cream mixture and enough air space to move around such as a jar, plastic bag, or similar. This goes inside a larger container that is packed full of ice and ice cream salt. There is about one tablespoon of salt for every 2 cups of ice.
- When the cream mixture is sealed in its container, inside of the ice container, then the shaking starts. Continue to shake (mix) the cream so it freezes slowly while continually moving, this creates the fluffiest results.
- The ice cream is ready when the cream no longer flows like a liquid. This can vary from 5 to 12 minutes depending on the heat of the day, the amount of ice, and the starting temperature of the cream. The ice cream needs to be served straight away. The mixture makes multiple batches which vary based on the size of your ice cream maker.
Nutritional Information
Sodium: 201mgCalcium: 154mgVitamin C: 1mgVitamin A: 1848IUSugar: 40gPotassium: 210mgCholesterol: 142mgCalories: 579kcalMonounsaturated Fat: 11gPolyunsaturated Fat: 2gSaturated Fat: 29gFat: 45gProtein: 5gCarbohydrates: 40gIron: 1mg
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