10 Minute Cherry Vanilla Ice Cream and Coke Floats

10 Minute Cherry Vanilla Ice Cream

makes about 1 1/3 cups (enough for 2 floats)

10 maraschino cherries, chopped

2 T maraschino cherry juice (from jar)

1 c half and half

2 T sugar

1 tsp vanilla extract


1/2 c salt

1 sandwich size Ziploc bag

2 gallon size Ziploc bags

1 towel

Mix the cherries, cherry juice, half and half, sugar, and vanilla.  Pour into the sandwich size Ziploc bag.  Seal well.

Fill one of the gallon size Ziploc bags half full of ice and pour the salt over the ice.  Put the bag of ice cream in the bag and nestle it into the ice cubes.  Seal the gallon size bag.  Put the whole package inside the second gallon size bag -- the second bag helps keep any leaks contained.  Then wrap the bags in a towel.  This is to keep all the cold contained for the ice cream making and away from your hands.  Also, the towel is another layer of protection from leaks.

Shake the bags for about 5-8 minutes, or until your liquid has turned into ice cream.  Take out the bag of ice cream and rinse the salt off the outside -- not only is the salt messy, but it doesn't taste very good in your ice cream.  If you don't want to make a float, you can just open the bag, stick in a spoon, and dig in.

If you are making a float, dish out your ice cream into a couple of glasses.  Pour cola over the ice cream until the glass is full.  Serve with a spoon and a straw.