Ice Cream in a Bag
Source: Found on Pinterest
This recipe can easily be doubled, just need to increase the shaking time.
Use a quart ziplock instead of a sandwich size
You will be impressed with the flavor and how easy this is to make. Kids (and adults) will love it!
Whipping cream has a richer taste, half & half is less rich.
Toppings are optional, tastes great all by itself.
Ingredients
- 1/2 cup heavy whipping cream or half and half (see Note)
- 1/4 to 1/2 t. vanilla
- 2-1/2 t. white sugar (turbino or granulated)
- 2 gallon Ziplock bags
- 2 sandwich-size Ziploc bags
- 6 Tbls. coarse Kosher salt
- ice cubes
Optional Toppings
- crushed Oreos
- chocolate sauce
- sprinkles
- crushed candy canes
Instructions
Place whipping cream, vanilla and sugar into a tightly sealed sandwich bag (pressing the air out) as you seal it. Then put this into another tightly sealed sandwich bag.
Fill a gallon-size resealable bag half-way full of ice cubes and mix with 6 tablespoons of coarse kosher salt.
Put the sealed sandwich-size bag into the middle of the ice and seal the larger bag. I also recommend doubling up the gallon size bags as well, especially if you have little helpers.
To make the ice cream, get moving! You need to shake the bag for about 5-10 minutes. Check after 5 minutes. I found that when I made it with half and half, 10 minutes was too long (it made frozen chunks vs. more cream). If that happens, let sit and it will get creamy.
When ice cream has formed, remove the sandwich from the gallon-size Ziplock bag. You can eat from the bag or transfer to a dish and enjoy.
Makes one 1/2 cup serving.
NOTE: If using half and half, it will be less rich (more like a soft serve).
The Science behind the Ice . . . When ice and salt mix, something fascinating happens. The salt lowers the temperature of the ice. Normally water freezes at 0 degrees C. When we add salt to the ice, it gets even colder than that. It is like giving the ice a chilly boost.