Homemade Ice Cream In A Bag Recipes

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!

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.

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.

Steps:

• Using two 1-quart resealable plastic bags, place 1 bag inside the other. Place the first 5 ingredients inside the inner bag. Seal both bags, pressing out as much air as possible., Place the 2 bags in a gallon-size resealable plastic freezer bag. Add ice and salt. Seal bag, again pressing out as much air as possible., Shake and knead cream mixture until thickened, about 5 minutes. (If desired, wear mittens or wrap bags in a kitchen towel while shaking to protect hands from the cold ice.)

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.

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.

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.

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.

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.

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.

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!