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!
Servings: 1 ice cream (recipe can be scaled up easily!)
Cost: $4.12
Equipment
- 1 Sandwich-sized 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
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