We all scream for ice cream!

Staff Writer
Columbus Parent

Who knew there was so much footwork involved in making ice cream?

A group of Brownies at the Girl Scouts of Ohio's Heartland Council's Camp Ken-Jockety recently worked up a sweat kicking around a coffee can that served as their no-frills ice-cream maker.

The Girl Scouts have made "Kick the Can Ice Cream" for years, said volunteer Deb Seckel.

The recipe does not require an ice cream maker - or even a kitchen, she said. Girl Scouts often whip up a batch of the tasty treat while camping, Seckel explained.

"It's so much better than an electric ice-cream maker," Seckel said. "It takes more energy."

Seckel and the girls started by filling a small coffee can with the ingredients. Anna Jacobs, 8, Paige Bergman, 7, and Kayla Fogel, 8, took turns measuring out the half-and-half light cream, sugar and vanilla. Once the ingredients were mixed together, the kids put the lid on the coffee can and used duct tape to seal it shut.

Then the youngsters added ice cubes and kosher salt to a larger coffee can.

"You know what the salt does?" Seckel asked the girls. "It makes the ice even colder."

Once they'd added a layer of ice, they nestled the smaller can into the larger one and added more ice.

"We've got to fill this whole thing up with ice if we want to make ice cream," Seckel said. After the girls layered ice and salt in the can, they sealed the larger can with tape, too.

That's when the real work started. The girls got in a circle and kicked the can back and forth for about 10 minutes - stopping once to add more ice to the can.

"This is better than soccer," Seckel told the girls, while Paige nodded in agreement.

"Because at the end you get ice cream," the Columbus girl said.

While she gobbled her ice cream, Paige considered ways to improve the recipe.

"It would taste good spread on Girl Scout cookies," she said.

Materials Needed:

• One large (2 lb. 7 oz.) coffee can with lid

• One small (1 lb) coffee can with lid

• duct tape


• one pint of half-and-half light cream

• 1/2 cup sugar

• 1 tsp. vanilla

• crushed ice (6 to 7 cups)

• rock salt or kosher salt (about 1/2 cup)


Kid and Grownup: In the smaller coffee can, combine half and half, sugar and vanilla.

Grownup: Seal the can with tape.

Kid: Place a thin layer of crushed ice on the bottom of the large coffee can.

Kid: Sprinkle with 1 tablespoon of rock salt.

Kid: Place the small can inside the large can.

Kid: Continue adding ice and rock salt around the smaller can, using about 2 tablespoons of salt for every cup of ice.

Grownup: Seal the larger can with tape.

Kid: Kick or roll the can back and forth for 10-15 minutes. (This is best done on a tile floor or outside.)

Grownup: Remove the small can from the larger one and carefully remove the lid.

Grownup: Scrape down the sides of the can and stir the ice cream together. Makes about five 1/2-cup servings.

Kid and Grownup: Eat the ice cream! (If the ice cream is too soft, repack with ice and salt, reseal the can and continue kicking.)