Instructions: Make pudding according to directions (using the 2 cups milk). Stir in sugar and canned milk. Pour equally into several snack- or quart-sized zip-lock bags. Place two or three of these small filled bags into a 1-gallon zip-lock bag. Put 2 cups of ice cubes in the large bag and 1/4 cup of table salt. Let out as much air as possible, and seal. Wrap the bag in a towel (it gets cold quickly) and shake, shake, shake. If too much of the ice turns to water, empty water and add some more ice and salt. In ten to fifteen minutes, you will have ice cream!

We made peach and French vanilla (just as good in any other flavor of instant pudding you choose).

This recipe has a couple of advantages over "kick the can":

Ziplocks are easier to come by, and take less space than, small and large coffee cans, when youre packing for a camping trip.

You dont need rock salt.

The recipe doesnt call for eggs (like some better ice cream recipes do).

Brownies can help measure, mix and take turns shaking. I have done this recipe with every age level, and it works well consistently.

If the weather is especially warm, and the girls dont shake really hard, it still makes a "pudding shake" and the girls love it.

Girls can eat out of the individual bags, so there is little clean-up necessary. Just the original mixing bowl, spoon, and teaspoons.

This is good with cookies!!!!!!!!!

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