How to Make Ice Cream in a Zip-Top Bag


Ice cream is the treat everyone screams for, and it can taste even sweeter when made at home. But not everyone has an ice cream maker on hand, and even if you do, it might be buried in the back of a cabinet or in the basement.

Ice cream is the treat everyone screams for, and it can taste even sweeter when made at home. But not everyone has an ice cream maker on hand, and even if you do, it might be buried in the back of a cabinet or in the basement.

This one-scoop recipe from Tablespoon.com doesn’t require sacrificing counter space for a complicated machine or time searching through stuff; it just needs some key ingredients (which are probably already stocked in your pantry and fridge), a few zip-top bags and a little human power.

Ingredients and supplies for one-scoop of delicious ice cream

(increase ingredient amounts based on number of ice cream scoops you want to create)

  • A half cup of Half & Half
  • One tablespoon sugar
  • A half teaspoon of vanilla extract (optional—amps up the flavor a bit)
  • Four cups of crushed or cubed ice
  • Six tablespoons of salt (any kind will do—you won’t be eating the salt)
  • Two small zip-top bags
  • One large freezer zip-top bag
  • Kitchen or tea towel or gloves

Directions

Combine the half cup of Half & Half, one tablespoon of sugar and half teaspoon of vanilla extract (if desired) into one of the small zip-top bags. Remove as much air as you can as you close the bag. Insert this bag into the second small or similar-sized zip-top bag and seal it up.

Combine six tablespoons of salt with four cups of crushed or cubed ice into the large freezer-size zip-top bag. Grab the smaller double-zip-topped bag of cream, sugar and vanilla, and put it in the large freezer-size zip-top bag. Again, try to remove as much air as you can before sealing the large freezer-size zip-top bag.

To protect your hands from the chill, put on gloves or wrap the zip-top bag with a kitchen or tea towel. Take the bag in your hands and shake it for approximately five minutes. After five minutes, the concoction should be thicker; for an even thicker consistency, shake for an additional three minutes. (Shake time increases based on the size of the ice cream batch you are making).

Free the smaller zip-top bag that now contains your amazing homemade ice cream from the larger freezer zip-top bag and wipe off any residual salt from the bag of ice cream.

Now it’s time to spoon out your ice cream masterpiece into a bowl; feel free to garnish with your favorite topping—fudge, butterscotch or caramel sauce, fruit, nuts or chocolate chips—or eat it just as it is, sweet and simple.

With this basic recipe for making homemade ice cream, you can have ice cream any time you want in almost no time. To up the flavor factor of future sweet treats, the cooks at Tablespoon.com suggest adding fruit puree or a spoonful (or two) of fudge or chocolate sauce near the end of the shaking or substitute cream for the half and half, which will increase both the calorie count and sweetness factor.

 

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