1 Tbsp. Sugar
1/4 tsp. vanilla extract
1/2 cup 2% milk
1 zipper-close sandwich bag
1 gallon-sized plastic container or zipper-close bag
2 cups of ice
1/3 cup rock salt
Wash the strawberries and take off the green tops. Put them in the zipper bag with the sugar and vanilla. Close the zipper most of the way and press out as much air as you can. Close the zipper all the way. Use your finger to squish the sugar and berries together into mush. Open the bag and add the milk. Just like before, press out the air and then close the bag very tightly.
Put the ice and rock salt in the big plastic container. Put your bag of milk in there too. Put the lid on and make sure it’s sealed all the way around. Now, shake the ice! Keep shaking for about 5 minutes. (If the container gets too cold for your hands, wrap it in a towel.) After 5 minutes, open the container and see if your ice cream is frozen. If it’s nice and hard, then take it out of the container and rinse it under cold water so there’s no salt on the bag. Eat it right out of the bag or put in the freezer for 15 minutes to firm up.