Ziploc Ice Cream Recipes

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:

• 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!

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.

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.