Make Ice Cream with a Bag
Here is how to make ice cream in a bag without even using a freezer! Cheap, easy, yummy, and guaranteed to satisfy. This recipe is good for one person and can be eaten straight out of the bag--or have this recipe ready in bulk to add to any party; every kid will surely have a blast making their own ice cream. What's more, super easy clean up!
Ingredients
- 2 tablespoons (30 g) white sugar
- 1 cup (200 g) half & half or heavy cream (milk can be substituted, but you will have different results)
- 1/2 tsp (2.5 g) vanilla extract
- A pint or sandwich sized Ziploc baggie (can be doubled to prevent leaks)
To freeze the ice cream:
- Ice (enough to halfway fill a gallon sized Ziploc baggie)
- 1/3 cup salt (coarse or kosher salt is recommended - table salt can work, but try to prevent it from clumping in just one area of the ice)
- Gallon-sized Ziploc baggie (can be doubled to prevent leaks)
Steps
- Combine the sugar, half and half, and vanilla in the pint-sized bag. Stir it up into an even consistency.
- If vanilla ice cream isn't your thing, add fruit or chocolate sauce to your creamy concoction.
- You may do this in a bowl, but why dirty a dish when you don't have to?
- Make sure the sugar is dissolved!
- Seal the bag tightly. Squeeze out any extra air, too. Too much air in the bag may force it open upon shaking.
- If you're concerned about leaking, double-bag your ice cream mixture. Leaks are less likely to occur but it may take a bit longer for the ice cream to adequately freeze.
- Place the salt and ice into the gallon-sized bag. It should be about half full.
- Coarse, Kosher, and rock salt works best, but table salt will do. However, know that you may see shabbier results with smaller granules.
- Place the sealed pint-sized bag into the salt and ice mixture. The salt and ice will freeze the creamy mixture, not become a part of it.
- Squeeze out any extra air in the larger bag and seal it tightly, too.
- Put on gloves and start shaking. If gloves aren't handy, use a towel. Your hands will appreciate the barrier between them and the extreme cold.
- Shake for 5-10 minutes. After this period, check the consistency of your ice cream to see if it's ready.
- Eat or serve. After adequate shaking, take out the ice cream mixture before unsealing. You don't want any ice or salt in your ice cream!
- Grab a spoon a dig in! Your ice cream is ready.
- Or cut the tip of the bag and squeeze out the ice cream into a dish.
Tips
- You can use a piping bag with a star tip to make a soft serve-like ice cream. Pour the ice cream into the pipping bag with the star tip and squeeze in a spiral.
- You can use a garbage bag and make a lot of ice cream with it but you might need more than one person to make it.
- Use this as an educational tool! Not only can you explore the history of ice cream, but use the experience to engage your kids about the science behind ice, salt, and their exothermic reactions.
- Try adding more sugar or vanilla extract to change the taste.
- A large coffee can be used instead. It is much bigger, so the recipe may be doubled or tripled (so it may take longer). But kids can roll the can on the floor for a bonus!
Warnings
- Kids may choke on small objects/ingredients in a bottle (vanilla extract - or other flavorings - bottles)!
- Don't let kids consume ingredients not in the mixture (raw).
Things You'll Need
- Towel or gloves
- Scissors (optional)
- Spoons
- 1/2 cup (100 g) rock salt
- 1 bag of crushed ice
- 1 pint-sized resealable bag
- {{safesubst:#invoke:convert|convert}}-size resealable bag
