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How to Make Homemade Ice Cream in a Can

Homemade Ice Cream in a Can

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4.9 from 9 reviews

  • Author: Brandie Valenzuela


Making Homemade Ice Cream in a Can is easy, only take a few ingredients and creates fun memories! Our recipe is easy to customize, plus a great summer boredom buster for kids.


  • 1 cup milk
  • 1 cup whipping cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • Optional add-ins: chopped nuts (crushed Heath bars or other candies, mini chocolate chips, toasted coconut, chopped berries or fruits, etc.)
  • 2 oz coffee cans with lids (one 1216 can & one 23 lb can)
  • Duct Tape
  • Ice
  • Rock Salt


  1. Inside the smaller coffee can, mix up the milk, whipping cream, sugar and vanilla. If you are using an add-in item such as chopped candy bars, chocolate chips, or nuts, you can also add those now. If using fruit, I recommend adding later. Wipe outside of can to ensure that it dry. Secure the lid on the small can securely with duct tape.
  2. Place the smaller (now filled) can into the center of the larger can. Place crushed ice all around the small can. When the can is almost full with ice, sprinkle rock salt (about 3/4 cup) on the ice. Cover the large can with its lid, wipe down any moisture or frost that is collecting on the outside of the can and tape the lid securely on with duct tape.
  3. Roll the can around on the floor for about 15 minutes. Open the large can and remove the smaller can. Open the smaller can and scrape down the side of any ice cream that has begun to form on the sides of the can. Mix in fruit, if you wish to add any in. Cover can once again, wipe and dry outside of can the best you can, and secure the lid with duct tape. Since there will be more frost and wetness on the outside of the can, you will probably find that the duct tape doesn’t hold to the can — this means you will probably need to tape all the way around and secure to tape, rather than the can.
  4. Drain off the water from the large can and place the smaller can inside the larger can again. Repeat with the ice and rock salt as previously. Secure the lid just as you did with the smaller can on the 2nd time.
  5. Roll can on floor for another 15 minutes. Open large can and remove from small can from large can. Open the small can, scrape down sides again. The ice cream can now be served or if you wish it to be more firm, simply place the small can directly into your freezer for a few hours.
  • Category: Dessert
  • Cuisine: American
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