Ingredients
1 cup half-and-half (or 1/2 cup milk + 1/2 cup heavy cream)
2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
3 cups ice
1/3 cup kosher salt or rock salt
Optional mix-ins: chocolate chips, sprinkles, or crushed cookies
Instructions
Step 1: In a small quart-sized zip-top freezer bag, combine the half-and-half, sugar, and vanilla extract. Squeeze out as much air as possible and seal the bag tightly.
Step 2: Place the sealed small bag into a second quart-sized bag to ensure no leaks occur during the shaking process.
Step 3: In a large gallon-sized zip-top bag, add the ice and the salt. The salt is what lowers the freezing point of the ice, allowing the cream to harden.
Step 4: Place the double-bagged cream mixture into the large gallon bag with the ice and salt. Seal the large bag securely.
Step 5: Shake the bag vigorously for 5 to 10 minutes. Use a towel or gloves to protect your hands from the extreme cold. Check the consistency after 5 minutes; it should be firm and scoopable.
Step 6: Carefully remove the small bag, wipe away any salt from the outside of the seal, and enjoy your ice cream in a bag recipe creation directly from the bag or in a bowl.
Notes
Make sure to use freezer-grade bags as they are thicker and less likely to rip during the shaking process.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Cooking Hacks & Techniques
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 22g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
Keywords: ice cream in a bag recipe, homemade ice cream, easy kids recipes, 10 minute dessert, science experiment food
