Ice Cream In A Bag



  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla extract
  • 1 to 2 tablespoons soft fruit
  • 1/2 whole milk
  • 1/2 rock salt
  • ice cubes


Wash your hands. Open pint-size, zip-type bag. Add sugar, vanilla and soft fruit. Seal bag tightly and mix ingredients well by squeezing with fingers. Be warned. If bags aren’t tightly sealed before mixing and shaking, you’ll have a mess! Turning liquid into ice cream takes lots of shaking and turning, so you may need to involve more than one person. And, holding a bag of ice can make hands really cold. (Using oven mitts during the shaking process or wrapping the big, sealed bag in a towel can be a good idea.)
Open bag again and add milk. Squeeze out extra air and zip bag tightly. Mix ingredients well. Open gallon-size, zip-type bag. Add rock salt and fill halfway with ice cubes. Put sealed pint-size bag inside the gallon bag and seal well. Shake the “bag in a bag” 5 to 10 minutes or until liquid has changed to ice cream.
Helpful Hints: Try a variety of fruit in the ice cream. Ripe bananas, strawberries, blueberries, raspberries, peaches or pears will all work well. Remember to wash fresh fruit before adding it to the ice cream mixture. Be careful when removing the small bag of ice cream from the larger bag. Also, rinse off the small bag before opening. You don’t want to allow any rock salt to get in the ice cream.
What fun! Kids can see what’s happening as they shake up simple ingredients and turn them into homemade ice cream. This action-packed recipe yields a single one-bag serving of cool pleasure.


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