How to Prevent Freezer Burn on Ice Cream

 

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The comments on the video below are consistent in saying that if you have to prevent freezer burn on ice cream you are not eating it fast enough.

That is fair, and maybe people don’t have this problem, but I do because we like to keep ice cream in the freezer as a reward for WT but sometimes I forget it is there.

Freezers tend to pull moisture from items and overtime this causes freezer burn.  It does not necessarily ruin the item, but it does deteriorate flavor and texture .  Additionally things like ice cream can pick up off flavors from other things stored in the freezer.

To prevent this you can easily slip the ice cream in a gallon heavy duty freezer bag.  If you really want to extend the shelf life of ice cream as well as doubly prevent freezer burn on ice cream you can use something like the thrifty vac to vacuum out any air from the bag.

This does not just work for ice cream, you can use it for anything you want to store long term in the freezer.

In my basement deep freeze I have several dozen rabbit skins double bagged in ziplocks until I get enough to turn into a rabbit pelt blanket.  I bet you could even use this to store food in a portable ice maker.

Recipe Ice Cream Bread

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I first saw Ice Cream Bread recipe on YouTube on the Cooking with Jack channel, but after doing an internet search I found several sites that had very similar recipes.

What makes this recipe so nice is how simple it is — it only takes 2 ingredients and just a minute or two of active cooking time.

Here is the recipe:

Ingredients

  • Ice cream (it does not matter what kind, but the premium brands have more fat and less air which makes a much better loaf)
  • Self-Rising Flour (Must be self-rising and not all purpose or bread flour)

It is almost a one to one mixture — especially after melting. But for my recipe I used a pint of ice cream and 2 cups of flour.

Procedure

  • Set your ice cream in the fridge to melt (I do this the night before)
  • Preheat oven to 350 F
  • Grease (or spray) a loaf pan
  • In large bowl, dump in melted ice cream; stir in flour until just blended.
  • Scoop into prepared pan
  • Bake 43 to 48 minutes until toothpick inserted in center comes out clean.
  • Cool on wire rack 10 minutes

I didn’t really taste the ice cream, but I used a plain vanilla ice cream.  If I used something like rocky road I bet It would be more noticeable.

This was a very easy recipe, easier than my tuna can cake.  I will probably make it again – especially during the holidays for the neat factor.

Recipe Cream of Whatever Soup Substitute

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Typical canned food bought in bulk at Aldi or warehouse stores makes up a significant portion of my families food storage plan.

It is simple, lasts several years, and fits like a glove in the “store what you eat, eat what you store” philosophy.

However as easy as it is to use canned soups as bases for recipes, it is not the most frugal way of doing things.

In today’s post I will show how to make a simple base for cream of whatever soup.

If you want cream of chicken use chicken stock, for tomato us tomato juice – its that simple…

I use this cream of whatever soup recipe all of the time to make different sauces and soups – which cheese it makes a great alfredo sauce, and I love it with gnocchi – which reminds me I need to make a gnocchi video in the near future.

The flexibility this recipe gives me a lot of options, but I also like the ease of cooking this gives me – it is akin to the prepper classic “magic mix“.

I use this whenever I need a fast dinner – I dump this over noodles and mix it with some meat and vegetables. You can even make a really good tomato cream sauce with a similar technique.

Ingredients:

  • 3 Tablespoons butter or oil
  • 3 Tablespoons flour
  • 1/4 teaspoon salt
  • dash of pepper
  • 1-1/4 cup liquid, milk or stock

Procedure:

  • Melt butter or oil in saucepan.
  • Stir in flour and seasonings.
  • Cook over medium heat until bubbly.
  • Add liquid slowly, stirring with wire whisk to prevent lumps.
  • Cook until thick.

Makes the equivalent to 1 can of condensed soup.

Variations:

Use your imagination

Tomato Soup: Use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.

Chicken Soup: Use chicken broth for half the liquid. Add 1/4 t. poultry seasoning or sage.

Mushroom/celery/chive soup: Saute 1/4 C chopped mushrooms, celery or chives and 1 T minced onion in butter before adding flour.

Allergy Suggestion: If you use a gluten-free flour (rice, tapioca, etc.) or cornstarch, you can make the soup gluten-free. And if you use a stock rather than milk, you can make it milk-free, too.