How To Make Ice Cream In A Bag No Cooking No Ice Cream Machine Food

HOW TO MAKE HOMEMADE ICE CREAM (WITHOUT A MACHINE!)

Steps:

• Whip the whipping cream with a hand or stand mixer on high speed. Mix until stiff peaks form, around 5 minutes. Do not overwhip-the whipped cream will get stiff. In a smaller bowl, mix together the sweet condensed milk and vanilla flavoring. Using a spatula, slowly fold in the milk mixture into the whipped cream. Add the milk mixture a spoonful at a time. Spread into a glass casserole dish, and freeze uncovered for 6 hours. Scoop and add desired toppings!

HOW TO MAKE ICE CREAM IN A BAG NO COOKING! NO ICE CREAM MACHINE

Steps:

• For each child you will need:.
• 2 pint-size resealable plastic freezer bags.
• 1 gallon-size resealable plastic freezer bag.
• Gloves or towel to protect fingers.
• In a pitcher or large measuring cup, stir together the whipping cream, half-and-half, sugar, and vanilla extract until sugar has dissolved.
• Pour about 1/2 cup of mixture into a pint-size plastic bag and seal carefully, squeezing out extra air. Place each sealed bag into a second pint-size bag, again squeezing out extra air. Seal carefully.
• Fill each gallon-size plastic bag about halfway with ice and add 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.
• Wear mittens or thick gloves, or wrap the bag in a towel to protect hands against the extreme cold. Shake and massage the bag for about 5 minutes or until mixture thickens into ice cream. Add more salt and ice to the outer bag if ice cream hasn't formed after 10 minutes of continuous motion.
• Remove the outer pint-size bag before you open the inner bag so you don't get any of the salty ice on your ice cream!

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!

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.

EASY NO-CHURN HOMEMADE ICE CREAM

Steps:

• In a large bowl, use a hand mixer or a stand mixer to whip the cream until stiff peaks occur, be careful not to over whip. The cream will be done when you pull the beaters out and the cream stands at attention.
• In another large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.
• If making individual flavors, scoop the cream mixture into smaller bowls and gently fold in your desired mix-ins, or if making just one flavor, mix the ingredients directly into the cream mixture.
• Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours.

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.