I scream you scream we all scream for ice cream…
Supposedly Fall is around the corner, but that seems pretty hard to imagine considering what’s going on outside! Seeing as temperatures are soaring here in the valley, ice cream seems like a necessity for keeping cool.
Did you know you can make homemade ice cream in minutes, in a ziploc bag?
This recipe couldn’t get any easier (only 3 main ingredients!) and the minimal clean up is an extra bonus; just toss the bags when you’re done. The best part? It gets the kids involved, and keeps them busy for a while.
Mom, make sure you get in on the fun and fix yourself a bag too, because you are going to want some of this!
- 1 cup milk (half & half, whole, or 2%)
- 2 tbsp sugar
- 1/2 tsp vanilla
- 1/2 cup Kosher/ice cream salt
- 1 large ziploc bag
- 1 sandwich ziploc bag
- mini chocolate chips
- diced fresh fruit
- In a sandwich size ziploc bag, pour the milk, sugar and vanilla. Carefully press the air out of the bag and seal tightly.
- In a large ziploc bag, fill about half full with ice and the kosher/ice cream salt.
- Place the ice cream bag inside of the large bag. Carefully press the air out and tightly close.
- Now, massage the bags. Shake the bags. Manipulate the bags until the milk/sugar mixture begins to freeze.
- Once it has reached soft serve texture, carefully open the bags and put in any optional add-ins if you like. Carefully close the bags again and continue to massage, shake, mix.
- Once has frozen to ice cream texture, carefully open the big bag and remove the small bag. Do this carefully as there will be salty water on the outside of the small bag.
- Now, you can scoop your ice cream out of the bag and into a bowl, or just eat it straight out of the bag!
- This ice cream texture will depend on the fat content of the milk you use. The higher the fat content (like half & half) the thicker the ice cream will be. It is still delicious with 2%, it will just have a lighter texture, more like a soft serve.
- I do not recommend anything less than 2%.