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Homemade Ice Cream in a Bag
By: The contributors of Kaboose.com, plus additional recipe testing and photography by Christina Stanley-Salerno Difficulty: Very Easy
What you'll need:
- 1 tablespoon sugar
- 1/2 cup milk or half & half
- 1/4 teaspoon vanilla
- 6 tablespoons rock salt
- 1 pint-size plastic food storage bag (e.g., Ziploc)
- 1 gallon-size plastic food storage bag
- Ice cubes
- Don't forget the sprinkles and chocolate syrup!
How to make it:
- Fill the large bag half full of ice, and add the rock salt. Seal the bag.
- Put milk, vanilla, and sugar into the small bag, and seal it.
- Place the small bag inside the large one, and seal it again carefully.
- Shake until the mixture is ice cream, which takes about 5 minutes.
- Wipe off the top of the small bag, then open it carefully. Enjoy!
Tips:
A 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don't increase the proportions more that that -- a large amount might be too big for kids to pick-up because the ice itself is heavy.
Here's an improvised version of the homemade ice cream recipe from another parent:
These are the homemade ice cream ingredients . . .
- 1/4 teaspoon imitation vanilla butter and nut flavor
- 1 tablespoon sugar
- 1/2 cup 1% milk
These are the other supplies . . .
- Plastic sandwich bag (e.g., Ziploc)
- 12 water softener pellets
- 1 tray of ice (My ice cube tray makes small cubes, so it produces only about half a tray.)
- Large plastic bag
Put
the
ice-cream
ingredients
in
the
small
bag,
and
then
put
the
bag,
salt,
and
ice
in
the
big
bag.
Hold
the
bag
shut
and
stir
it
around
on
the
floor
for
about
5
minutes.
Although
the
salt
pellets
hardly
dissolved,
I
got
ice
cream.
It
was
not
as
smooth
as
ice
cream,
probably
because
of
the
low-fat
milk.
Instead,
it
was
a
little
like
sherbet.
I
think
if I
had
more
ice
in
the
bag,
I
could
have
shaken
it
better.
I'd
recommend
wearing
gloves.
It
is
incredible
that
it
is
ready
in 5
minutes
(not
counting
assembling
the
ingredients.)
Another
Option:
using
a
tablespoon
of
cocoa,
a
tablespoon
of
sugar,
and
a
cup
of
milk.
I
really
wanted
to
use
carob,
but
I
didn't
have
any.
It
was
a
tad
too
chocolatey,
but
good!
My
daughter
has
milk
allergies,
so I
suggested
she
try
this
with
fruit
juice.
She
used
straight
pineapple
juice
and
got
a
terrific
fruit
sorbet.
See Other Ice Cream Recipes:
Ice Cream in a Can or Kick the Can
