Ice Cream In A Baggie Food

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.

HOMEMADE ICE CREAM IN A BAGGIE

Steps:

• 1. In the pint sized ziploc bag, mix the sugar, half and half, and vanilla. Seal bag tightly.
• 2. Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal.
• 3. Shake for 5 to 8 minutes until the ice cream is very firm and hardens.
• 4. Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie.
• 5. 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.

FRESH FRUIT ICE CREAM IN A BAGGIE

Steps:

• Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag.
• Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes.
• Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.

ICE CREAM IN A BAG

Steps:

• In a large bowl, whisk together heavy cream, milk, sugar, and vanilla until well combined. Pour mixture into a 1-quart resealable plastic bag. Squeeze out all the air and seal to close.
• In another large bowl mix together ice and salt. Fill a 1-gallon resealable plastic bag 1/3 full with ice mixture. Add bag with cream mixture and continue adding ice and salt mixture until bag is filled; you may not need to use all the ice and salt. Seal to close.
• Shake bag about 10 minutes until cream mixture is no longer liquid. Let cream mixture rest, covered with ice, another 5 minutes until firm. Serve immediately.

HOMEMADE ICE CREAM...IN A BAG!

Steps:

• Put first 3 ingredients in the smaller Ziplock bag and seal bag (Make sure it is tightly closed!). Put ice and rock salt in the larger bag and then add the filled small bag. Seal the large bag.
• Squeeze bag until ice cream is thickened, about 10-15 minutes.
• Remove small bag, unseal, and eat with spoon.
• No need to even dirty a bowl!