Tuesday, July 14, 2009

Backpack Ice Cream

1 C heavy cream
1 C whole milk
1/3 C sugar
1/2 tsp. vanilla
Mini candy-bar any flavor (crushed)

Combine ingredients in a quart size ziploc baggie. Double bag. Place in gallon size ziploc with 1/3 C rock salt and ice until full. Wrap heavily in newspaper and tape until secure. Shake/Toss for a few minutes then place in backpack- hike and enjoy when ready!

Mexican Unfried Ice Cream

4 1/2 C Rice Krispies
1 1 /2 C Flaked coconut
1 C light brown sugar
3/4 C butter, melted
3/4 finely chopped pecans

Line a 9X13 pan with 1/2 of mixture. Then slice and layer 1/2 gallon of semi-softened vanilla ice cream. Top with the rest of the mixture and freeze.