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:

For the Base Ice Cream:
- Whole Milk (2 cups):
  - Provides the creamy base for the ice cream. Whole milk ensures a rich texture.
  - 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.
- Granulated Sugar (½ cup):
  - Sweetens the ice cream and helps it stay soft and scoopable.
  - Substitution: Use honey or maple syrup for a natural sweetener, but reduce to ⅓ cup to avoid excess liquid.
- Vanilla Extract (1 tablespoon):
  - Adds a warm, classic flavor to the base ice cream.
  - Substitution: Almond extract for a nutty twist or skip for plain ice cream.
- Ice (10 cups):
  - Cools the mixture rapidly to freeze it during shaking.
  - Substitution: No substitute, but crushed ice works faster than large cubes.
- Rock Salt (8 tablespoons):
  - Lowers the freezing point of the ice, helping the mixture freeze quickly.
  - Substitution: Table salt can work, but rock salt is more effective due to its larger crystals.
For Flavor Variations:
- Mint Chocolate Chip:
  - Mini Semisweet Chocolate Chips (1 tablespoon):
    - Adds a chocolatey crunch that pairs perfectly with mint.
    - Substitution: Chopped dark chocolate or white chocolate chips.
  - Peppermint Extract (¼ teaspoon):
    - Gives a refreshing minty flavor.
    - Substitution: Spearmint extract or a pinch of crushed mint leaves.
- Chocolate:
  - Unsweetened Cocoa Powder (1 tablespoon):
    - Creates a rich chocolate flavor without adding extra liquid.
    - Substitution: Melted chocolate (1 ounce) mixed with less milk (⅓ cup).
- Strawberry:
  - Chopped Strawberries (1 tablespoon, from about 2 strawberries):
    - Adds fresh, fruity flavor and a pop of color.
    - Substitution: Frozen strawberries (thawed and chopped) or other berries like raspberries.

Tip: Use fresh, high-quality ingredients for the best flavor, and measure accurately to ensure the mixture freezes properly.

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Instructions

Step 1: Prepare the Base Mixture

In a medium bowl, stir together 2 cups whole milk, ½ cup granulated sugar, and 1 tablespoon vanilla extract until the sugar dissolves completely.
For flavored ice cream, add one of the following to ½ cup of the base mixture:
- Mint Chocolate Chip: 1 tablespoon mini semisweet chocolate chips and ¼ teaspoon peppermint extract.
- Chocolate: 1 tablespoon unsweetened cocoa powder.
- Strawberry: 1 tablespoon chopped strawberries.
Pour ½ cup of the mixture (plain or flavored) into a sandwich-size resealable plastic bag and seal tightly.
Place this bag inside another sandwich-size resealable plastic bag and seal tightly to prevent leaks.
- Tip: Double-bagging prevents salt water from leaking into the ice cream. Check seals carefully!

Step 2: Set Up the Ice Bag

Fill a 4-quart food storage container (or a gallon-size resealable bag) with 10 cups of ice.
Add 8 tablespoons rock salt over the ice.
- Tip: Spread the salt evenly to ensure consistent freezing.

Step 3: Shake to Freeze

Place the sealed ice cream bag(s) into the container with the ice and salt.
Secure the lid on the container (or seal the gallon bag tightly).
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!
- 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.

Step 4: Serve the Ice Cream

Remove the inner bag from the outer bag and wipe off any salt or ice.
Snip a large piece off one corner of the inner bag to create a piping tip.
Pipe the ice cream into small bowls or cones for serving.
- 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.