1⁄2 c. kosher salt or coarse sea salt
1 c. milk or milk alternative
1⁄2 t. vanilla (optional) ice cubes
1 small resealable sandwich bag
1 1-gallon resealable freezer bag
Fill the gallon-sized bag half full with ice. Add salt. In the sandwich bag, combine the milk, sugar, and vanilla and seal tightly. Place the sandwich bag inside the gallon-sized bag and seal the large bag so it does not leak. Put on oven mitts or wrap the bag with a dish towel, then shake and
roll for about 5 minutes, or until the mixture turns into ice cream. This makes one serving.
You may use more than one sandwich bag inside the gallon-sized bag. This recipe works for most milk types.
If you or your child does not like this ice cream, use the ice cream as a base for a smoothie. In a blender, throw this ice cream, a handful of fruit, , 1 banana, and about 1 cup of juice and blend until smooth. Enjoy!
5-Minute Homemade Sorbet
Follow the same instructions for 5 Minute Ice Cream, but substitute the allergy-free milk with 100% fruit juice, lemonade, or other liquid and, omit the sugar and vanilla.
Recipe found in Special Diets: Tightwad Tara's Guide, by Tara Dowd for which contains over 230 gluten-free and allergy-free recipes!