CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2008-05-27
Serves: any
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1/2 C. Milk
- 3 T. Sugar
- 1 t. vanilla
- Materials Needed:
- Quart-size freezer bag
- Gallon size freezer bag
- crushed ice
- rock salt
Instructions
Mix the milk, sugar, and vanilla in the quart bag. Carefully push the air out of the bag and seal. Place this bag inside the gallon bag. Add crushed ice and several spoons of rock salt to the gallon bag. Remove any excess air and seal. While holding the sealed edge, shake and roll the bag for about 10 min to 15 min. Once the ice cream freezes, open the large bag and remove the ice cream bag. Enjoy your treat right from the bag.
Looking for newer outdoor cooking ideas?
Browse the current CampRecipes collection for modern camping recipes, backpacking meals, Dutch oven recipes, foil packet meals, and campfire cooking ideas.