Easy // 10 mins prep // 1 pint

We saw this on Tastemade (thanks for the submission, Tessa!) & took it to our test kitchen.  Our modified version takes less time & shaking.


  • Cup Half & Half
  • 2 Tbs Sugar
  • 1 Tsp Vanilla
  • 1 pinch salt (Citrus Salt)
  • 1 Cup Additional Flavors
  • 2 Quarts+ Ice Cubes
  • 6 Tbs Rock or Coarse Salt

Combine the ice cream base ingredients in a quart ziplock bag.  I used cinnamon sugar for added flavor & combined roasted pear & yam from this week’s recipes with dark chocolate for the additional flavorings.  Put that bag in the freezer for 40 mins.  This reduces the amount of shaking time greatly. 

When ready to shake it up, fill a gallon zip lock bag at least half full w/ crushed ice and add the salt.  Squeeze the base bag to distribute any lumps & remove as much air from it as possible.  Put the well-sealed ice cream bag into the ice bag and seal the big bag too.  The salt makes the ice extra cold, so if kids are shaking, have them wear winter gloves. 



Shake vigorously for 2 mins, then let rest for a minute fully submerged in the ice bath.  Repeat this for 15 mins or so until you can see the ice cream looking like soft serve.  Serve as is, or keep going 5 to 10 mins longer for firm ice cream. 

We served ours on top of a warm maple granola square from Trader Joe’s w/ melty dark chocolate, warm yam, pears & macadamia nuts.  Insanely delicious!

Bonus Harvest Hacks: Use the melted salt water in your dishwasher to cleanse the interior. Or soak your cutting boards and sponges in it to clean, remove stains & disinfect.