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An above view of a scoop of ice cream on a scoop, in a ziplock bag, surrounded by ice cream toppings.
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Ice Cream in a Bag

There's something special about making homemade ice cream, and this Ice Cream in a Bag Recipe is such a fun, and super easy, way to do it. This recipe gives you perfectly creamy vanilla ice cream in less than 15 minutes, with only a few easy ingredients, and no ice cream maker needed! It's such a fun hands-on activity that the kids will love in the summer time!
Prep Time25 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: Homemade Vanilla Ice Cream Recipe, ice cream in a bag, ice cream with no machine
Servings: 4
Calories: 208kcal

Equipment

  • 2 Heavy Duty Gallon Sized Zip-Top Bags

Ingredients

  • 2 cups half and half
  • 6 TBS granulated sugar
  • 1 tsp vanilla extract
  • 8 cups ice
  • 1/2 cup Rock Salt

Instructions

  • Add the half and half, sugar, and vanilla to one of the ziplock bags. Squeeze as much of the air out of the bag, and seal tightly. 2 cups half and half, 6 TBS granulated sugar, 1 tsp vanilla extract
  • Add the ice and salt to another bag and place in the ice cream bag. Seal the bag shut. 8 cups ice, 1/2 cup Rock Salt
  • Shake the bag for several minutes (about 12-20) until the ice cream mixture thickens up into a soft serve consistency.
  • Open the large bag and remove the bag with the ice cream. Wipe the edges so there are no salty remnants. Open it up and dig in.

Notes

  • Double Bag for Leaks: Seal the ice cream mixture in two bags if you're worried about it leaking. If you have extra rambunctious kids that will be tossing the ice cream around, this will be a good idea to keep it sealed and safe.
  • Use a Towel or Gloves: The ice cream mixture gets cold fast so shake it in a towel to keep your hands warm.
  • Add Mix Ins: Add chopped Oreos, mini m&ms, or other mix ins to the ice cream mixture, then squish it around for another minute or two to get them mixed evenly into the ice cream.
  • Freeze Longer: Scoop the creamy ice cream mixture into a freezer safe container and freeze for another 3 to 4 hours if you want an extra thick, more scoopable consistency, ice cream. This takes away the instant enjoyment of eating it right away, but will make the ice cream more like a carton from the store.

Nutrition

Calories: 208kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 14244mg | Potassium: 164mg | Sugar: 17g | Vitamin A: 428IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 0.2mg