Ice Cream In A Bag is homemade, quick, and fun—no machine needed! Just a few ingredients, ice, and rock salt for a creamy treat in minutes.
No Ice Cream Maker Needed!
No fancy machine or long wait—this ice cream is quick, fun, and doubles as a tasty experiment.
Growing up, I made it in science class, and I remember it being so fun! I just had to share it with my kids. It’s smooth, creamy, and easy to change up. It’s smooth, creamy, and easy to customize—I love vanilla or chocolate, or mix in cookies, caramel, or berries.
And don’t forget the toppings! Once it’s thick and creamy, pile on sprinkles, whipped cream, or hot fudge—whatever you love!
How Does Ice Cream In A Bag Work?
Ice Cream in a Bag is a fun little science activity! This method works by lowering the freezing point and tranferring heat:
- Freezing point lowering: Rock salt makes ice colder by lowering the ice’s melting temp.
- Heat transfer: The warm ice cream mix touches the cold salt-ice and starts to freeze.
Shaking helps the mix freeze evenly into soft ice cream in 5–10 mins. For firmer ice cream, freeze for 30 mins—but not longer, or it’ll get too hard.
Supplies Needed
- Gallon-sized bag: Holds ice and rock salt. Must not leak and should close tightly.
- Small ziploc bag: Holds the ice cream mix. Needs to be leak-proof and seal well.
- Rock salt: Table salt won’t work the same. Find it in the spice aisle.
- Ice: Helps freeze the mix. Crushed ice works best; it cools faster than big cubes.
Ingredients
- Half-and-half or heavy cream: Heavy cream is richer, half-and-half is lighter.
- Sugar: You can adjust, but flavors taste milder when frozen.
- Vanilla extract: Gives vanilla flavor. Pure vanilla works best.
- Salt: A small pinch of fine sea salt makes the flavors pop.
Variations
Ice Cream In A Bag Flavor Ideas
- Chocolate: Mix in 2 tbsp hot fudge. Or swap it for caramel sauce!
- Mint Chip: Stir in a few drops of peppermint extract and mini chocolate chips.
- Fun Mix-Ins: Stir in crushed Oreos, peanut butter cups, or strawberries.
How To Make Ice Cream In A Bag (Tips)
- Close both bags tightly and squeeze out air to keep water out and ice cream in.
- Shake well and constantly move the ice around.
- Wear oven mitts or wrap in a towel to keep hands from getting too cold.
More Easy Dessert Recipes
- Chocolate Chip Cookie Icebox Cake only four ingredients
- Mint Oreo Truffles made with mint Oreos
- No-Bake Cookies chocolate and peanut butter
- Buncha Crunch made with three ingredients!
- Sugar Cookie Fruit Pizzas with store-bought sugar cookies
Ice Cream In A Bag
Homemade Ice Cream in a Bag is a quick, fun way to make creamy ice cream—no machines, no waiting! Just everyday ingredients, rock salt, ice, and a little shake magic!
Equipment
- 1 freezer gallon-sized resealable plastic bag
- 1 sandwich-sized resealable plastic bag
Ingredients
Supplies Needed
- 1/3 cup rock salt also called ice cream salt; see note 1
- Ice crushed or cubed
Ice Cream
- 1/2 cup heavy cream or half-and-half; see note 2
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons chocolate syrup optional, for chocolate ice cream
- Toppings as desired see note 3
Instructions
- Prepare any toppings you’ll be using. You’ll want to eat the ice cream quickly once it’s ready! Also, consider chilling the ice cream bowl(s) in the freezer to get them nice and cold.
- Carefully add heavy cream, sugar, vanilla, and salt to the smaller plastic bag. Add chocolate syrup if making a chocolate version. Seal the bag, removing as much air as possible, and smoosh around to combine ingredients. Set aside for now.
- Fill the gallon bag halfway with crushed ice. Add the rock salt to the ice and smoosh together to integrate.
- Place the small ice cream bag into the larger bag and seal, removing as much air as possible. Wrap the bag in a towel (or use oven mitts) and shake or toss the bag for 5–10 minutes or until the ice cream reaches a soft-serve consistency.
- Remove the smaller bag from the larger bag and squeeze the ice cream into a bowl. Add toppings and enjoy! Remember to eat quickly, as the ice cream melts fast!
Video
Recipe Notes
Note 1: Rock salt, also known as ice cream salt, can typically be found in the spice aisle along with other salts and seasonings. It’s most likely on the bottom shelf.
Note 2: For a richer flavor, use heavy cream. For a lighter option, you can use half-and-half, which will result in less creamy ice cream. Make sure the dairy you’re using is well-refrigerated before you start. You can make your own half-and-half by using equal parts whole milk and heavy cream.
Note 3: Try some toppings of choice like crushed Oreos, crushed toffee, hot fudge sauce, mini chocolate chips, sprinkles, etc.
Nutrition Note: Nutrition information is calculated for 1 serving of vanilla ice cream without toppings.
Storage: To store leftovers, place the ice cream in an airtight container and freeze. It’s best eaten within a few days for the creamiest texture.
Nutrition
Serving: 1serving | Calories: 457kcal | Carbohydrates: 16g | Protein: 3g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 32mg | Potassium: 116mg | Sugar: 16g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
