Ziplock Bag Ice Cream |
This homemade ice cream recipe is a perfect activity to keep the kids
busy and involved. After combining all the ingredients, each child
can simply shake up his or her own pouch of soft serve--and it's done
in just 5 minutes.
Ingredients
- 2 tablespoons sugar
- 1 cup half and half
- 1/2 teaspoon vanilla extract
- 1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
- Ice cubes (enough to fill each gallon-size bag about half full)
- 1 pint-size ziplock bag
- 1 gallon-size ziplock bag
- Mix Ins – Chopped strawberries or 1 tsp locally made maple syrup
Directions
Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.
Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.
Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too!
Serves 1.
Stephanie
Phillips is the owner and chief “oodily doo” officer of The Cookerydoo,
a cooking school devoted entirely to children ages 3 and up. You can
visit them at www.cookerydoo.com
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Heather | August 13, 2010 at 11:48 am - §
Sounds a little like our "Kick the Can" ice cream. You use a large coffee can and a small coffee can. Put the cream mixture in the little can, put it in the big can, surround with ice and salt, and kick it back and forth or down a hill, etc. A lot less cold on your hands! LOL You usually have to open it all up after a few minutes, stir up the ice cream, add a little more salt and ice and give it another few minutes of rolling. But the kids love doing it!