How to Make Ice Cream in a Bag

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Learn How to Make Ice Cream in a Bag in just 10 minutes! Even the kids can help make rich and creamy homemade ice cream, no machine required.

Author: Donna Elick

Servings:

Prep Time10

Total Time10

Ingredients

2/3 cup heavy cream
1/3 cup whole milk
1/4 cup granulated sugar
2 teaspoons pure vanilla extract or vanilla bean paste
4 cups ice cubes about half a gallon-size bag
1/4 cup ice cream salt or kosher salt
Optional Toppings: Rainbow sprinkles jimmies, crushed cookies, fresh fruit, mini candies, crushed candy canes, hot fudge, marshmallows, crushed cereal, caramel sauce

Instructions

MIX THE BASE: Pour 2/3 cup heavy cream, 1/3 cup whole milk, 1/4 cup granulated sugar, and 2 teaspoons pure vanilla extract (or vanilla bean paste) into a quart-size freezer bag. The mixture will look pale and thin at this stage. Press the bag flat to push out as much air as possible, then seal it tightly.
DOUBLE BAG: Place the sealed quart bag inside a second quart-size freezer bag. Press the air out again and seal. The double layer keeps the salt water from sneaking into your ice cream base and gives you a smooth, clean flavor.
BUILD THE ICE BATH: Pour about 2 cups of the 4 cups ice cubes into a gallon-size freezer bag. Add 1/4 cup ice cream salt or kosher salt directly over the ice. Set the double-bagged cream mixture on top of the ice, then add the remaining 2 cups of ice cubes on top so the cream bag is fully surrounded. Seal the gallon bag. The salt will start melting the ice right away, and the bag will feel intensely cold to the touch within seconds.
SHAKE IT: Grab the gallon bag with both hands and shake it vigorously for 7 to 10 minutes. Use gloves, a kitchen towel, or oven mitts because the bag gets freezing cold fast. You will feel the cream mixture firming up inside the smaller bag as you shake. The bag gets heavier and the sloshing slows down as the ice cream thickens. Keep shaking until the mixture feels solid and holds its shape when you press the small bag with your fingers.
REMOVE AND SERVE: Pull the quart bags out of the gallon ice bag. Wipe any salt water off the outer quart bag so it stays out of the ice cream. Remove the inner quart bag. The ice cream inside will look thick, creamy, and pale white. Snip off one corner of the bag and squeeze the ice cream into a bowl, or open the bag and scoop it out. If the texture is still slightly soft, place the inner bag in the freezer for 10 to 15 minutes until it firms up to your liking.

Video

Notes

STORAGE: Ice cream in a bag is best served right away for the creamiest texture. If you have leftovers, transfer to an airtight container and freeze for up to 1 week. The texture will be firmer and icier after storing, so let it sit at room temperature for 3 to 5 minutes before scooping.

INGREDIENT TIP: Use whole milk for the richest results. You can use all heavy cream for an extra indulgent version, or all whole milk for a lighter frozen treat. Name-brand freezer bags with strong seals work best to keep salt water out of the ice cream.

VARIATION, Chocolate Ice Cream: Add 2 tablespoons unsweetened cocoa powder to the cream mixture in Step 1. Whisk or shake the bag thoroughly so the cocoa dissolves completely before sealing.

VARIATION, Mint Chocolate Chip Ice Cream: Add 1/4 teaspoon mint extract and 4 drops green food coloring (optional) to the cream mixture in Step 1. After the ice cream is frozen, fold in 1 tablespoon mini chocolate chips, rough chopped.

VARIATION, Strawberry Ice Cream: Add 1/2 cup fresh strawberries, finely chopped, to the cream mixture in Step 1. The strawberry pieces will freeze into sweet, fruity bursts throughout the ice cream.

Nutrition