This fun, hands-on recipe creates creamy, scoopable ice cream in under twenty minutes without needing an ice cream maker. Perfect for science fairs, rainy day activities, or sudden sweet cravings, it relies on the science of freezing point depression to churn the mixture into a soft-serve consistency. The result is a light, airy, and intensely vanilla-flavored dessert that tastes fresh and homemade. Using simple pantry staples like milk, sugar, and vanilla extract, this recipe is incredibly forgiving and easy to customize with mix-ins like chocolate chips or fruit puree. It’s a delightful way to engage kids in the kitchen or enjoy a quick, refreshing treat on a warm day. The texture is similar to soft-serve, making it best enjoyed immediately after shaking for the smoothest experience.
Plastic Bag Ice Cream
Description
This fun, hands-on recipe creates creamy, scoopable ice cream in under twenty minutes without needing an ice cream maker. Perfect for science fairs, rainy day activities, or sudden sweet cravings, it relies on the science of freezing point depression to churn the mixture into a soft-serve consistency. The result is a light, airy, and intensely vanilla-flavored dessert that tastes fresh and homemade. Using simple pantry staples like milk, sugar, and vanilla extract, this recipe is incredibly forgiving and easy to customize with mix-ins like chocolate chips or fruit puree. It&# 226;ÂÂs a delightful way to engage kids in the kitchen or enjoy a quick, refreshing treat on a warm day. The texture is similar to soft-serve, making it best enjoyed immediately after shaking for the smoothest experience.Ingredients
Directions
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Combine milk, sugar, and vanilla extract in the pint-size zip-lock bag.
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Squeeze out excess air from the pint bag and seal it tightly to prevent leaks.
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Place the sealed pint bag inside the large gallon-size zip-lock bag.
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Fill the gallon bag with ice cubes, filling it about halfway to three-quarters full.
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Sprinkle 6 to 7 tablespoons of salt over the ice in the gallon bag.
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Seal the gallon bag tightly, ensuring no ice or salt can escape.
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Shake the bag vigorously for 5 to 10 minutes, turning it occasionally to ensure even freezing.
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Remove the pint bag from the ice bath, dry it off, and open carefully.
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Scoop out the thickened ice cream and serve immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 63.8kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.2g1%
- Cholesterol 0.6mg1%
- Sodium 13.3mg1%
- Total Carbohydrate 12.2g5%
- Dietary Fiber 2.4g10%
- Sugars 5.5g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use heavy-duty bags to prevent tearing during shaking. If the bags are thin, consider double-bagging the ice cream mixture for safety.
Rock salt is preferred for this recipe as it lowers the freezing point of ice more effectively than table salt, but table salt works in a pinch.
For best results, wear gloves when handling the gallon bag after shaking, as the ice-salt mixture can become extremely cold.
This ice cream is best enjoyed immediately. It will begin to melt and separate if left out for too long.
Feel free to add mix-ins like chocolate chips, crushed cookies, or fruit puree to the pint bag before sealing for added flavor.
