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Making homemade ice cream is an activity that can involve the whole family. Have the kids shake the bags until the liquid changes to ice cream. No one will be able to resist the taste!—Erin Hoffman, Canby, Minnesota
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1/2 cup equals 146 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 69 mg sodium, 20 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
Originally published as Vanilla Ice Cream in a Bag in Taste of Home's Holiday & Celebrations Cookbook Annual 2008
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Reviewed on Aug. 16, 2012 by gwashington1961
Several years ago I was privileged to run a BSA Summer Day Camp for Cub Scouts. We had boys pair-up to fill a 1 lb. coffee can, then seal the lid on with a kind of tape to prevent the salty water from the 5 lb. outer can (which was filled with the crushed ice & salt, closely fitting around the smaller can). The team would sit upon the ground around 8 feet apart, then roll the cans back-&-forth between themselves for 10 min. The cans would carefully be separated, then the tape would be wiped off to prevent the salty water from leaking in. Plastic spoons would be given to the two youngsters. Each would test the mix to check upon the depth of freezing their mixture had taken. Seldom did any team have to reroll their mixture. They would split the final mixture into styrofoam coffee sized cups or small paper dessert bowls. The kids were very happy with the experience. It was something they could take the recipe & method home home to tell their family about. We never had a family complain about the fun activity. I am going to share your recipe & method with our BSA Council to print in their local newspaper, and suggest using the two sized resealable plastic bags. The Packs can even use this method as an outdoor activity for any meeting held during the warm weather. This is a great method! Thanks!!!`
Several years ago I was privileged to run a BSA Summer Day Camp for Cub Scouts. We had boys pair-up to fill a 1 lb. coffee can, then seal the lid on with a kind of tape to prevent the salty water from the 5 lb. outer can (which was filled with the crushed ice & salt, closely fitting around the smaller can). The team would sit upon the ground around 8 feet apart, then roll the cans back-&-forth between themselves for 10 min. The cans would carefully be separated, then the tape would be wiped off to prevent the salty water from leaking in. Plastic spoons would be given to the two youngsters. Each would test the mix to check upon the depth of freezing their mixture had taken. Seldom did any team have to reroll their mixture. They would split the final mixture into styrofoam coffee sized cups or small paper dessert bowls. The kids were very happy with the experience. It was something they could take the recipe & method home home to tell their family about. We never had a family complain about the fun activity. I am going to share your recipe & method with our BSA Council to print in their local newspaper, and suggest using the two sized resealable plastic bags. The Packs can even use this method as an outdoor activity for any meeting held during the warm weather. This is a great method! Thanks!!!
`
Reviewed on Jun. 10, 2012 by stone481064
This was awesome! I made it with my two grandkids, ages 4 & 5, and they had a blast. We each had our favorite flavor by thawing a few frozen berries in the microwave then smashing the with a fork, before adding the ice cream to the bowl. I like vanilla, everybody else had strawberry, blackberry or blueberry. YUM!!!!
Reviewed on Aug. 14, 2011 by linlal
What size Ziploc bags did you use? Thanks.
Reviewed on Jun. 14, 2011 by Sharrie10@verizon.net
This recipe can also make chocolate ice cream or other flavors just by adding a small amount of chocolate syrup or fresh fruit to the vanilla. I did this with nieces and nephews when they visited us at our campsite. I have also done this with a large group of children in an educational setting. One bag per two children works well.
Reviewed on Mar. 10, 2011 by corpuscissy
We are talking about rock salt for the recipe,right? At least that is what is used when you make ice cream in coffee cans. Same principle but you use a 1lb. coffee can inside of a larger coffee can that has rock salt and ice around it. Replace lids and have the kids roll it back and forth until it freezes .
Reviewed on Oct. 18, 2010 by k2ec4
This was an excellent recipe that was quite tasty and one that children of all ages would enjoy. The fun was not only in eating the ice cream but in making it and shaking the bag! It's worth trying just be sure you secure the bags.
Reviewed on Aug. 12, 2010 by griff73
Excellant
Reviewed on Aug. 12, 2010 by brknhrted
The salt is for melting the ice in the outer bag - it doesn't go into the milk mixture.
Reviewed on Aug. 12, 2010 by recipefan
Does this really take 3/4 cup of salt
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