Vanilla Ice Cream In A Bag Sugar Free Food

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.

VANILLA ICE CREAM IN A BAG

Steps:

• In a small resealable plastic bag, combine the milk, sugar, evaporated milk and vanilla. Press out air and seal. In a large resealable plastic bag, combine the ice and salt; add the sealed small bag., Seal the large bag; place in another large resealable plastic bag and seal. Shake and knead for 5-7 minutes or until cream mixture is thickened. Serve immediately or freeze.

PERFECT LOW CARB SUGAR FREE (TRUVIA) VANILLA ICE CREAM

Steps:

• Beat eggs with a mixer or by hand until frothy.
• Add truvia a little at a time until mixture becomes thicker.
• Add all remaining ingredients and mix well (not TOO much, the cream will start to form a frothy top layer).
• Process per your ice cream makers instructions, as you would with any home made ice cream. Delish!

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.

VANILLA ICE CREAM

Steps:

• Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
• In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
• Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

HOMEMADE STRAWBERRY ICE CREAM

Steps:

• Combine the cream, milk and maple syrup in a large glass measuring cup (with a pour spout).
• Remove the stems/leaves from the strawberries and crush them. I used our mini-chopper to mash them up and it worked great. A simple potato masher might do the trick as well.
• If you have a Cuisinart ice cream maker like us just turn on the machine and pour in both the cream/syrup mixture and the crushed strawberries. After about 15 - 20 minutes the ice cream will look really "thick" and ready when it's done. If you are using a different machine be sure to follow manufacturer directions for making your ice cream.

VANILLA ICE CREAM IN A BAG - SUGAR FREE

Steps:

• 1 gallon and 1 quart size freezer bag, zip types.
• Fill half of the gallon sized bag with ice, add the salt to the ice.
• Mix the half and half, splenda, and vanilla in a 1 quart freezer bag and zip closed.
• Place it inside the larger bag. Zip closed. Squish and shake for about 5 minutes or until the ice cream thickens.
• Freeze till harden and ready to serve.

HOME MADE VANILLA ICE CREAM

Steps:

• In blender mix fill pitcher 3/4 with milk. Add sugar, vanilla and pudding. Blend util well mixed. Pour into your Ice Cream tub and pour rest of milk to fill line.
• Process ice cream according to your ice cream makers instructions.
• Enjoy with your favorite topping.
• You may substitute the sugar for sugar substitute, use sugar free pudding and fat free milk. Chocolate; use chocolate pudding and chocolate flavoring Peppermint; use peppermint chips and peppermint flavoring

QUICK VANILLA ICE CREAM IN A ZIPLOC BAG

Steps:

• MethodCombine the ice cubes and sea salt in a medium sized ziploc bag and shake it lightly.Combine the full-fat milk, vanilla essence and powdered sugar in another medium sized ziploc bag and mix it well using a spoon. Seal it tightly, removing all the excess air.Now place the milk ziploc bag inside the ice cube ziploc bag and seal it tightly.Shake the bag vigorously with a help of a hand towel for about 5 to 6 minutes.Scoop and serve immediately.