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  • Jefferson Adams
    Jefferson Adams

    Easy Homemade Ice Cream in a Bag! (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Practically nobody doesn't love ice cream, and home made ice cream garners even more love, still. However, making ice cream from scratch can be a time-consuming, labor-intensive exercise.

    One solution to that problem lies in this simple recipe and method for making about four cups ( 8 servings) of delicious vanilla ice cream at home in a bag. Kids will love making and eating their own refreshing ice cream.

    For each person making ice-cream, you will need two pint-size resealable plastic freezer bags, one gallon-size resealable plastic freezer bag, and gloves or a towel to keep your fingers from freezing.

    If you have more than one kid, you can divide the existing recipe between them, so they can both make ice cream. For more ice cream, scale the batch accordingly. Add fruit or other ingredients as desired.

    Ingredients:
    2 quart-size resealable plastic freezer bags
    1 gallon-size resealable plastic freezer bag
    Gloves or towel to keep fingers warm
    2 cups heavy whipping cream
    2 cups half-and-half
    1/2  cup white sugar
    2 tsp pure vanilla extract
    1 bag crushed ice
    4 cups coarse salt

    Directions:
    In a mixing bowl, blend whipping cream, half-and-half, sugar, and vanilla extract until sugar is dissolved.

    Pour about 1/2 cup of mixture into a pint-size plastic bag and seal carefully, making sure to squeeze out any air before sealing. Place each sealed bag into a second pint-size bag, again squeeze out any air and seal.

    Fill each gallon-size plastic bag about halfway with ice and 1/2 cup coarse salt. Place one sealed small bag into the large bag, squeeze out most of the air, and seal the large bag.

    To keep your fingers from freezing, wear gloves, or wrap a towel around the bag.

    Shake and massage the bag for about 5 minutes or until the mixture thickens into ice cream.

     If you still don't have ice cream after 10 minutes of shaking, then add more salt and ice to the outer bag, and shake until ice cream forms.

    Be sure to keep the salt out of your ice cream by removing the outer pint-size bag before opening the inner bag.

    Serve and enjoy!


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    Great way to simplify the process of making ice cream and to make it a fun family activity rather than a chore. Do you have any suggestions for a dairy-free version of this recipe?

     

    Thanks in advance for any help you can provide.

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    The intro to the recipe refers to quart-size bags, but other instructions refer to pint-size bags. Was the "quart-size" a typo? I know it says "Please don't post questions here," but I can't find any other means of asking a question on the website.

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    Great idea! What is 'half and half'? Don't live in the States.

    Half and half is just what Americans call a pre-prepared mixture of half milk and half cream.

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    Guest Jefferson Adams

    Posted

    The intro to the recipe refers to quart-size bags, but other instructions refer to pint-size bags. Was the "quart-size" a typo? I know it says "Please don't post questions here," but I can't find any other means of asking a question on the website.

    Janice, Sorry about that. Yes, quart-sized work best.

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    Great way to simplify the process of making ice cream and to make it a fun family activity rather than a chore. Do you have any suggestions for a dairy-free version of this recipe?

     

    Thanks in advance for any help you can provide.

    We make this at home all the time with almond, coconut or soy milk. Just add your flavoring and sugar as in recipe above and shake, shake, shake!!

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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