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


The finished homemade ice cream. Photo: CC-roboppy

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.

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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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8 Responses:

 
Jenny
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
07 Jun 2011 5:14:16 PM PDT
Great idea! What is 'half and half'? Don't live in the States.

 
admin
( Author)
said this on
08 Jun 2011 2:23:04 AM PDT
It is basically a heavy cream.

 
Susan
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Jun 2011 6:28:43 AM PDT
It's 1/2 regular milk and 1/2 cream.

 
Jefferson
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
20 Jun 2011 4:58:09 PM PDT
Half and half is just what Americans call a pre-prepared mixture of half milk and half cream.

 
ktynan
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Jun 2011 8:29:30 AM PDT
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.

 
Kim
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
10 Aug 2014 6:31:32 PM PDT
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!!

 
Janice
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
18 Jun 2011 1:08:32 PM PDT
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.

 
Jefferson Adams
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
25 Aug 2011 1:24:21 PM PDT
Janice, Sorry about that. Yes, quart-sized work best.




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