Raspberry Ice Cream in a Bag Recipe

Raspberry Ice Cream in a Bag Recipe
Raspberry Ice Cream in a Bag Recipe photo by Taste of Home
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Raspberry Ice Cream in a Bag Recipe

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Making homemade ice cream is fun for the whole family, and the fresh raspberry flavor of this treat makes it a perfect summer activity. Kids can shake the bags until the liquid changes to ice cream and then enjoy the reward! —Erin Hoffman, Canby, Minnesota
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 cup half-and-half cream
  • 1/2 cup fresh raspberries
  • 1/4 cup sugar
  • 2 tablespoons evaporated milk
  • 1 teaspoon vanilla extract
  • 4 cups coarsely crushed ice
  • 3/4 cup salt

Directions

Using two quart-size resealable plastic bags, place one bag inside the other. Place the first five ingredients inside the inner bag. Seal both bags, pressing out as much air as possible.
Place the two bags in a gallon-size resealable plastic freezer bag. Add ice and salt. Seal bag, again pressing out as much air as possible.
Shake and knead cream mixture until thickened, about 5 minutes. (If desired, wear mittens or wrap bags in a kitchen towel while shaking to protect hands from the cold ice.) Yield: 1 cup.
Originally published as Raspberry Ice Cream in a Bag in Country Woman June/July 2014

Nutritional Facts

1/2 cup: 299 calories, 13g fat (9g saturated fat), 65mg cholesterol, 76mg sodium, 35g carbohydrate (32g sugars, 2g fiber), 5g protein.

  • 1 cup half-and-half cream
  • 1/2 cup fresh raspberries
  • 1/4 cup sugar
  • 2 tablespoons evaporated milk
  • 1 teaspoon vanilla extract
  • 4 cups coarsely crushed ice
  • 3/4 cup salt
  1. Using two quart-size resealable plastic bags, place one bag inside the other. Place the first five ingredients inside the inner bag. Seal both bags, pressing out as much air as possible.
  2. Place the two bags in a gallon-size resealable plastic freezer bag. Add ice and salt. Seal bag, again pressing out as much air as possible.
  3. Shake and knead cream mixture until thickened, about 5 minutes. (If desired, wear mittens or wrap bags in a kitchen towel while shaking to protect hands from the cold ice.) Yield: 1 cup.
Originally published as Raspberry Ice Cream in a Bag in Country Woman June/July 2014

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