Description
Have you ever thought you could whip up creamy, delicious ice cream in just a few minutes with no fancy equipment? That’s the magic of Ice Cream in a Bag! This fun, hands-on recipe lets you shake your way to a sweet treat using simple ingredients and a couple of plastic bags. Perfect for kids, parties, or a quick dessert fix, this method is as entertaining as it is tasty.
Ingredients
The beauty of Ice Cream in a Bag lies in its simple ingredients that transform into creamy goodness. Here’s what you need and why each matters:
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For the Base Ice Cream:
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Whole Milk (2 cups):
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Provides the creamy base for the ice cream. Whole milk ensures a rich texture.
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Substitution: Use half-and-half for a creamier result or non-dairy milk (like almond or coconut) for a dairy-free version, but results may be less creamy.
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Granulated Sugar (½ cup):
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Sweetens the ice cream and helps it stay soft and scoopable.
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Substitution: Use honey or maple syrup for a natural sweetener, but reduce to ⅓ cup to avoid excess liquid.
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Vanilla Extract (1 tablespoon):
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Adds a warm, classic flavor to the base ice cream.
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Substitution: Almond extract for a nutty twist or skip for plain ice cream.
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Ice (10 cups):
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Cools the mixture rapidly to freeze it during shaking.
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Substitution: No substitute, but crushed ice works faster than large cubes.
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Rock Salt (8 tablespoons):
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Lowers the freezing point of the ice, helping the mixture freeze quickly.
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Substitution: Table salt can work, but rock salt is more effective due to its larger crystals.
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For Flavor Variations:
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Mint Chocolate Chip:
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Mini Semisweet Chocolate Chips (1 tablespoon):
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Adds a chocolatey crunch that pairs perfectly with mint.
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Substitution: Chopped dark chocolate or white chocolate chips.
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Peppermint Extract (¼ teaspoon):
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Gives a refreshing minty flavor.
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Substitution: Spearmint extract or a pinch of crushed mint leaves.
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Chocolate:
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Unsweetened Cocoa Powder (1 tablespoon):
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Creates a rich chocolate flavor without adding extra liquid.
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Substitution: Melted chocolate (1 ounce) mixed with less milk (⅓ cup).
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Strawberry:
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Chopped Strawberries (1 tablespoon, from about 2 strawberries):
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Adds fresh, fruity flavor and a pop of color.
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Substitution: Frozen strawberries (thawed and chopped) or other berries like raspberries.
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Tip: Use fresh, high-quality ingredients for the best flavor, and measure accurately to ensure the mixture freezes properly.
Instructions
Step 1: Prepare the Base Mixture
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In a medium bowl, stir together 2 cups whole milk, ½ cup granulated sugar, and 1 tablespoon vanilla extract until the sugar dissolves completely.
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For flavored ice cream, add one of the following to ½ cup of the base mixture:
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Mint Chocolate Chip: 1 tablespoon mini semisweet chocolate chips and ¼ teaspoon peppermint extract.
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Chocolate: 1 tablespoon unsweetened cocoa powder.
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Strawberry: 1 tablespoon chopped strawberries.
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Pour ½ cup of the mixture (plain or flavored) into a sandwich-size resealable plastic bag and seal tightly.
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Place this bag inside another sandwich-size resealable plastic bag and seal tightly to prevent leaks.
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Tip: Double-bagging prevents salt water from leaking into the ice cream. Check seals carefully!
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Step 2: Set Up the Ice Bag
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Fill a 4-quart food storage container (or a gallon-size resealable bag) with 10 cups of ice.
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Add 8 tablespoons rock salt over the ice.
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Tip: Spread the salt evenly to ensure consistent freezing.
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Step 3: Shake to Freeze
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Place the sealed ice cream bag(s) into the container with the ice and salt.
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Secure the lid on the container (or seal the gallon bag tightly).
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Shake vigorously for about 5 minutes until the mixture thickens and resembles soft-serve ice cream. You’ll feel it getting firmer as you shake!
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Tip: Wear oven mitts or wrap the container in a towel to protect your hands from the cold. Kids love this part, but supervise to ensure safe shaking.
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Step 4: Serve the Ice Cream
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Remove the inner bag from the outer bag and wipe off any salt or ice.
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Snip a large piece off one corner of the inner bag to create a piping tip.
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Pipe the ice cream into small bowls or cones for serving.
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Tip: Serve immediately for the best texture, as it’s soft-serve style. If it’s too soft, pop it in the freezer for 10–15 minutes to firm up.
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