Ziploc Ice Cream 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.

ZIPLOC ICE CREAM

Steps:

• Fill a gallon size Ziploc bag half full of ice, and add the rock salt. Seal the bag.
• Put milk, vanilla, and sugar into a pint size Ziploc bag, and seal it.
• Place the small bag inside the large one and seal again carefully.
• Shake until mixture is ice cream, about 5 minutes.
• Cut off a corner of small bag, squeeze into bowl or cone and enjoy!
• Kids can add mix-in's (m&m's, etc) before they shake for an extra special treat.

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!

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.

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!

ZIPLOCK VANILLA ICE CREAM

Steps:

• Add ingredients to pint size ziplock bag and zip shut.
• Place bag into 2 large ziplock bags.
• Add ice to fill bag 1/2 full.
• Add 6 T salt.
• Zip bag shut and shake, turn, toss and mix in the bag.
• In about 5 to 10 minutes, you will have yummy ice cream.
• Do not double this recipe.
• The two bags are needed because the one containing salt and ice tends to spring leaks when shaking it up.

THE ONLY ICE CREAM RECIPE YOU'LL EVER NEED

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

ICE CREAM IN A ZIPLOCK BAG

Steps:

• Put milk, sugar and vanilla in pint or quart-sized Ziplock bag and seal well.
• Fill a gallon sized Ziplock bag with ice and add the 8 tablespoons rock salt.
• Add the small milk-Ziplock bag.
• Seal well and squish.