Vanilla Ice Cream in a Bag Recipe
- 1 cup milk
- 2 tablespoons sugar
- 2 tablespoons evaporated milk
- 1 teaspoon vanilla extract
- 4 cups coarsely crushed ice
- 3/4 cup salt
- 1. In a small resealable plastic bag, combine the milk, sugar, evaporated milk and vanilla. Press out air and seal. In a large resealable plastic bag, combine the ice and salt; add the sealed small bag.
- 2. Seal the large bag; place in another large resealable plastic bag and seal. Shake and knead for 5-7 minutes or until cream mixture is thickened. Serve immediately or freeze. Yield: 1 cup.
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.
Reviews for Vanilla Ice Cream in a Bag
"This was a good school project. Wearing mittens or wrapping the bags in a towel was helpful, since the bags get very cold."
"I made this with my family. It was a good concept and very fun project everyone took turns mixing the ice cream. The first time we did the recipe we stopped early and enjoyed a nice milk shake. Since 3/4 cups of salt is a lot we decided to add less. It worked just as well. I would highly suggest this activity we will do it again sometime. With lots of people you can make the recipe in half snd have each person do their own personal ice cream."
"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!!!`"
"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!!!!"
"What size Ziploc bags did you use? Thanks."
"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."
"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 ."
"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."
"The salt is for melting the ice in the outer bag - it doesn't go into the milk mixture."
"Does this really take 3/4 cup of salt"