Camping Made Easy Freezer Bag Ice Cream Recipes

ICE CREAM IN A BAG

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.

CAMPING MADE EASY: FREEZER BAG ICE CREAM

Steps:

• Items needed:.
• 1 pint size zip-lock freezer baggie.
• 1 - 1 gallon size zip-lock freezer baggie.
• Preparation:.
• In a small dish, thoroughly combine the sugar, heavy cream and vanilla extract.
• Pour mixture into a pint sized zip-lock freezer baggie and seal tightly.
• In the 1 gallon size zip-lock freezer baggie, thoroughly combine enough ice to fill half the baggie and the rock salt.
• Bury the pint size baggie containing the mixture into the gallon size baggie of ice and salt. Seal tightly.
• Shake vigorously for 8-10 minutes, depending on the consistency that you want to achieve. Squeeze and smoosh the bag from time to time while shaking to mix the ice cream.
• Carefully open large baggie and remove inner baggie. Eat it straight from the baggie and Enjoy!

CAMPING MADE EASY: BOIL-IN-BAG OMELET

Steps:

• Boil a large stock pot of water.
• Mix the eggs & the 1 teaspoon of water in a quart size Zip Lock heavy duty (freezer type) baggie (to scramble) and smoosh it quite a bit.
• Add in the desired choice & amount of cheese, pre-cooked meat & veggies to the baggie. Seal (zip) the top (removing as much air as possible) and mix everything by squishing the bag. Be sure to season to your liking (salt, pepper, oregano, chili flakes etc. ) before sealing the baggie.
• Place each baggie (zipper side up) into the boiling water, and keep an eye on them. Reposition the baggies if they sit too long against the side of the pot. They usually cook in about 10 minutes to be done, but depending on how many you are cooking and the size of the pot, it may take a little longer or shorter. Just watch them is all you need to do.
• Enjoy this fun & fantastic omelet.
• Some suggestions: Make them spanish with salsa, cilantro and pre-cooked chorizo. Make them Italian with mozzarella, tomato and pepperoni. Chicken cordon Bleu with pre-cooked chicken, swiss and ham. The possibilities are endless!

VANILLA ICE CREAM IN A BAG

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.

EASY CHOCOLATE ICE CREAM

Steps:

• Combine half-and-half, sugar, cocoa and vanilla in a blender; process on low until smooth. Stir in heavy cream. Freeze in an ice cream freezer according to manufacturer's directions.

CAMPING MADE EASY: TIN CAN ICE CREAM

Steps:

• You will need:.
• 1 - 1 pound coffee can with plastic lid (label removed and washed).
• 1 - 3 pound coffee can with plastic lid (label removed and washed).
• cling wrap.
• Preparation:.
• In smaller coffee can thoroughly combine the first 5 ingredients. Place a piece of cling wrap over the top of the can and securely add the plastic lid.
• Place the small can inside the large can.
• Fill around small can half way up with crushed ice, then add half of the rock salt (approx 1/8 cup). Fill almost to the top with more crushed ice and add the remaining 1/8 cup rock salt. Leave about 3/4" space at the top of can. Cover the large can with cling wrap and securely place the plastic lid on it, also.
• Have 2 children sit across from one another at the picnic table (opposite ends), and roll the can between them, at a fast pace. (Just be sure they don't roll it crazily and it flies off the table).
• After 10 minutes of rolling, open the large can, but DO NOT remove the small can. Open the small can and give it a stir. Close both cans back up and continue another 10 minutes of vigorous rolling. Again, open the large can leaving the small one in place and stir. Seal them both back up and roll for 10 minutes longer and the ice cream will be done. Sometimes the ice cream is firm enough to eat at the 20 minute mark, so it is your choice when to serve it.
• Enjoy this fun activity and delicious snack!