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Raspberry Ice Cream in a Bag

Total Time

Prep/Total Time: 15 min.


1 cup

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


  • 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 1-quart resealable plastic bags, place 1 bag inside the other. Place the first 5 ingredients inside the inner bag. Seal both bags, pressing out as much air as possible.
  2. Place the 2 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.)

Nutrition Facts

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

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Average Rating:
  • Darien N Benny
    Jul 22, 2020

    This was fun and easy, but the ice cream came out kind of soft. Will try more ice next time.

  • Ellen
    Apr 15, 2020

    This was lovely! I had a virtual cooking lesson with my 6 year old niece who is struggling with quarantine right now, and we had a blast! I used a defrosted frozen mixed berry blend in place of raspberries, and she used fresh strawberries. My only complaint was that we had to use twice as much ice to get the ice cream to really freeze, but that was easily remedied! I might use less sugar next time and try out some other flavors. The texture was closer to a soft serve than standard ice cream, but I loved it!