How to Make Homemade Ice Cream (In A Bag)
I don’t know about you guys, but I LOVE ice cream. And for a person that’s extremely lactose intolerant, it’s terrible that it makes me so sick. However, when summer starts to roll around I can’t help but jump on every chance I get to make homemade ice cream. It’s a perfect activity for science projects, family nights or dates! You also always get an amazingly sweet treat at the end. So whether you’re a parent trying to keep their kids distracted in quarantine or someone who’s trying to come up with a cheap and fun date in the summer, this is always an awesome thing to do.
Making homemade ice cream is something I’ve done since I was a kid, and I’m so excited to share this recipe with you. I hope you enjoy!
Homemade Ice Cream in a Bag
- 1 C half-and half
- 4 tbsp. granulated sugar
- 1 tsp. vanilla extract
- 3 C ice
- 1/3 C salt – the type of salt doesn’t matter, but the chunkier it is, the less likely it’ll accidentally be mixed with the ice cream
Note: if you want to make chocolate ice cream add 4 tsp cocoa powder + 1 tsp granulated sugar
- Mix together half-and-half, granulated sugar and vanilla extract (and additional mix ins for chocolate) in a quart sized baggie and mix. Press out excess air and seal shut – you can tape closed for extra security if desired
- Combine ice and salt in gallon sized baggie and nestle smaller baggie inside. Seal shut and shake bags for 10-15 minutes to solidify ice cream (use care to not break the inside bag)
- Remove inside bag and combine with favorite toppings (inside the bag or in a bowl/cone)
Note: Recipe makes 2 servings. If wanting smaller portions you can halve the recipe.
Check out my free bullet journal outline!