THIS is genius – really simple and extremely good fun. All you need to do is put your ingredients in a tin, roll it and you will have instant ice cream. From The Kids Only Cookbook by Sue Quinn.

You need:

  • Large empty can with a lid (to hold at least 2.5 litres). A coffee tin is perfect, or a large baby formula tin
  • 2 medium-sized zip-lock bags
  • 250ml double cream
  • 250ml single cream
  • 4 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • Ice cubes (to fill the tin can)
  • 1/2 cup (about 250g) rock salt (You must use rock salt – other types won’t work.)
  • Optional extras: chocolate chips, chopped fresh raspberries, raisins, chopped dried fruit or broken chocolate biscuits

Makes 500ml

Pour both creams into a jug and then add the sugar and the vanilla and give it a good stir.
Carefully pour the mixture into one of the zip-lock bags. (This is tricky so get someone to hold it for you).

Zip the bag securely and place it inside the second zip-lock bag. This is in case one of the bags gets torn when you’re ‘churning’ it. Gently put the bag of cream aside.

Place a thick layer of ice in the bottom of the tin. Sprinkle the ice with one-third of the rock salt. Place the bag of cream on top of the ice. Pack some more ice around the bag and sprinkle half of the remaining salt over the top.

Fill the tin to the top with more ice and sprinkle over the rest of the salt. Put the lid on the tin. Make sure it is tightly shut. It’s a good idea to secure the lid with tape.

You need to roll the can around for about 25 minutes to ‘churn’ it: roll it down a hill or along a footpath, or kick it along very gently. We used a skateboard ramp.

Once ready, take off the lid, remove the bag and ta dah! Gorgeous creamy ice cream. Mix in any extras.