My kids are ice cream fanatics, well who am I kidding? My whole family loves ice cream. It’s one of my biggest weaknesses! Which is the biggest reason that we can’t buy it during our grocery shopping trips. A carton of ice cream in my home is as good as gone in 2-3 days.
Every once in a while my kids will ask for a small cup of ice cream and who am I to deny them? So we decided to try out the recipe for ice cream in a bag.
Making ice cream in a bag is a great way to get active in the kitchen with kids, make a little science experiment and get a tasty treat in the end.
Ice Cream in a Bag is very simple to make, here is what you need:
- 2 Zip lock bags – One in a gallon size and the other in a sandwich bag size
- 1/2 Cup Milk or if you prefer a creamier texture, use Half and Half
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- Small handful, chopped up, Skippers from Vermont Nut Free Chocolates (They are just like M&M’s, but nut free!)
- Drizzle of chocolate syrup or if you are hardcore like us, Magic Shell!
- 3 tbsp salt – any salt will work, rock salt or sea salt will work best
- 3 cups crushed ice
- Grab your sandwich sized bag and add the milk, sugar and vanilla. Seal it up tight and set it aside.
- In your Gallon sized bag, add 3 cups of crushed ice and 3 tbsp of salt. You can use any salt, rock or sea salt will work best. If you use regular salt, just note that your processing time may take a bit longer.
- Put your smaller, sealed up, bag into the bag of ice/salt and then close the top.
- Shake! Shake! Shake!! Let the kids do it, saves your arm muscles and it’s a ton of fun for them. Shake for a good 5-10 minutes, depending on what kind of salt you used, until the liquid mixture has formed into something solid.
- When done shaking, your ice cream will look like this. I used skim milk for our ice cream, if you want a thicker and creamier texture then try something like half and half.