Easy Ice Cream In A Bag Food

FIVE MINUTE ICE CREAM

Steps:

• Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

INSTANT VANILLA ICE CREAM

Steps:

• Place the milk, sugar and vanilla into the doubled-up medium zip-seal bags. Close and secure with sticky tape if the seal isn't strong. Tip the ice and salt into the large bag, then place the smaller bags inside the larger one, and seal well.
• You will need to keep the bags moving for 10-15 mins to freeze the milk. Gently throw the bag from hand to hand or take turns shaking it - it's a good idea to wear gloves to keep your hands warm! Remove the ice-cream bag, open and scoop into bowls. Sprinkle with hundreds & thousands.

5 MINUTE ICE CREAM IN A BAG

Steps:

• In the sandwich sized ziplocking bag, add milk, sugar, and vanilla. Seal bag tightly.
• In the quart sized bag, add the ice and salt.
• Place the smaller bag inside the larger bag and seal tightly.
• Shake the bag as hard as you can, without popping it open, for 5 minutes or until it reaches the consistency of ice cream.
• Remove the smaller bag and give it a quick rinse to remove any pieces of salt. Make sure you rinse the opening as well.
• Open the ice cream and eat it straight out of the bag with a spoon.

ICE CREAM IN A BAG

Steps:

• Pour 1 cup of half and half into a small ziploc bag.
• Add 1.5 teaspoons of vanilla extract and 1 tablespoon of sugar.
• Seal the bag firmly and get any excess air out.
• In the larger ziploc bag, fill it about 1/2 way with ice. Add 1/4 cup of salt.
• Then add your small bag and fill with extra ice on top. Seal the large bag.
• Get gloves for shaking and shake for 6 minutes. *Gloves are needed since the salt makes the ice extra cold.
• Take the small bag out of the large bag and rinse the outside of the small bag with cold water. Make sure to rinse out the top part of the bag also (above the seal).
• Once done rinsing, carefully open the small bag to not get any remaining salt from the outside of the bag inside the bag.
• The ice cream will be a little icy looking to start. Use a spoon to mix it around and soften it up a bit. Scoop out and enjoy!

KID FRIENDLY ACTIVITY ICE CREAM IN A BAGGIE

Steps:

• With the sandwich ziploc baggie put the sugar, milk and vanilla. Zip closed.
• Take the gallon sized ziploc bag and place the rock salt in bag and fill with ice cubes about 3/4 full.
• Place sealed sandwich baggie in with the ice and salt.
• Ziploc gallon bag closed.
• Give the bag to the kids to shake and roll filled bag over and over until frozen (about 15-20min.) Yummy! Open and eat!
• As the ice melts it does leak a little so you may want your little ones to do this outside.

ICE CREAM IN A BAG

Steps:

• First put the heavy cream/ whipping cream, sugar, and vanilla in the small Ziploc bag and mix. Then place the ice and salt in the larger Ziploc bag (rock salt works best).
• Place the small Ziploc bag inside the large bag.
• Then you knead and shake the bag for approximately 10 minutes or until ice cream inside is thickened. (It may need a little bit more time).
• Last remove the smaller bag from larger bag and ENJOY!

HOMEMADE ICE CREAM IN A BAG

Steps:

• 1. Here is where the fun begins!!! Mix sugar, Half and Half, and vanilla together. Pour into pint size zip lock bag. Fill gallon size bag half full with ice and pour the salt over the ice. Place the cream filled mixture in the smaller bag into the ice filled bag and seal well. Make sure this is sealed tightly. Start shaking vigorously for five minutes (if using heavy cream, shake for 8 minutes). Open the gallon size bag and see if the ice cream is finished. Quickly rinse the closed pint size bag under cold water to clean the salt off the bag.
• 2. This is really good and a fun project for kids. ENJOY!!!

EASY ICE CREAM IN A BAG

Steps:

• Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
• Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
• Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.

ICE CREAM IN A BAG

Steps:

• For the base ice cream: Stir the milk, sugar and vanilla together in a medium bowl. Pour 1/2 cup of the mixture into a sandwich-size resealable plastic bag. Make vanilla ice cream or add in your desired flavors to make mint chocolate chip, chocolate or strawberry ice cream. Tightly seal the bag. Put that bag into another sandwich-size resealable plastic bag and tightly seal. Repeat with the remaining batter and desired flavors.
• Place the ice and the salt into a 4-quart food storage container with a lid. Put the filled bags into the container and secure the lid. Shake the container until the mixture is frozen and resembles ice cream, about 5 minutes. Remove the bags with the ice cream in it from the outer bag and snip a large piece off one corner of each bag. Pipe the ice cream into small bowls.