Make Your Own Vanilla Ice Cream In Baggies Recipes

FRESH FRUIT ICE CREAM IN A BAGGIE

Steps:

• Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag.
• Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes.
• Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.

HOMEMADE VANILLA ICE CREAM

Steps:

• Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.

HOW TO MAKE VANILLA ICE CREAM

Steps:

• Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
• Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
• Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
• When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.

MAKE YOUR OWN VANILLA ICE CREAM IN BAGGIES

Steps:

• Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla to the quart ziploc bag. Mix the sugar around in the milk mixture.
• Seal the bag securely making sure all the air is out of the bag.
• Put 3 cups of ice into the gallon ziploc bag.
• Add 3/4 cup to 1 cup salt (sodium chloride) to the bag of ice.
• Place the sealed quart bag inside the gallon bag of ice and salt removing excess air from bigger bag.
• Seal the gallon bag securely.
• Rock and squish the gallon bag from side to side. Do not be too rough because the bag may break.
• Also, if the ourside bag springs a leak, place it inside another gallon bag, or just start over with the ice step with another bag.
• It's best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.
• Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
• If it does not harden within 15 minutes, add more ice and salt to your bag and continue mixing.
• Enjoy!

ICE CREAM IN A BAGGIE

Steps:

• Put one small Ziploc bag inside the other.
• Pour the milk, half and half, sugar, and vanilla into the inside bag.
• Seal both bags (make sure they're completely sealed!) Remove excess air.
• Put ice and salt into larger bag and place smaller bags inside.
• Seal completely.
• Shake and toss the bag!
• Ice cream will be soft and ready to eat in 5 to 10 minutes.

ICE CREAM IN A BAG

Steps:

• Pour 1 cup of half and half into a small ziploc bag.
• Add 1.5 teaspoons of vanilla extract and 1 tablespoon of sugar.
• Seal the bag firmly and get any excess air out.
• In the larger ziploc bag, fill it about 1/2 way with ice. Add 1/4 cup of salt.
• Then add your small bag and fill with extra ice on top. Seal the large bag.
• Get gloves for shaking and shake for 6 minutes. *Gloves are needed since the salt makes the ice extra cold.
• Take the small bag out of the large bag and rinse the outside of the small bag with cold water. Make sure to rinse out the top part of the bag also (above the seal).
• Once done rinsing, carefully open the small bag to not get any remaining salt from the outside of the bag inside the bag.
• The ice cream will be a little icy looking to start. Use a spoon to mix it around and soften it up a bit. Scoop out and enjoy!

EASY ICE CREAM IN A BAG

Steps:

• Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
• Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
• Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.

MAKE YOUR OWN CHOCOLATE ICE CREAM IN BAGGIES

Steps:

• Pour the chocolate milk into the quart sized ziploc bag.
• Seal the bag securely making sure all the air is out of the bag.
• Put 3 cups of ice into the gallon ziploc bag.
• Add 3/4 cup to 1 cup salt (sodium chloride) to the bag of ice.
• Place the sealed quart bag inside the gallon bag of ice and salt removing excess air from bigger bag.
• Seal the gallon bag securely.
• Rock and squish the gallon bag from side to side. Do not be too rough because the bag may break.
• Also, if the ourside bag springs a leak, place it inside another gallon bag, or just start over with the ice step with another bag.
• It's best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.
• Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
• If it does not harden within 15 minutes, add more ice and salt to your bag and continue mixing.
• Enjoy!

KID FRIENDLY ACTIVITY ICE CREAM IN A BAGGIE

Steps:

• With the sandwich ziploc baggie put the sugar, milk and vanilla. Zip closed.
• Take the gallon sized ziploc bag and place the rock salt in bag and fill with ice cubes about 3/4 full.
• Place sealed sandwich baggie in with the ice and salt.
• Ziploc gallon bag closed.
• Give the bag to the kids to shake and roll filled bag over and over until frozen (about 15-20min.) Yummy! Open and eat!
• As the ice melts it does leak a little so you may want your little ones to do this outside.

HOMEMADE ICE CREAM IN A BAGGIE

Steps:

• 1. In the pint sized ziploc bag, mix the sugar, half and half, and vanilla. Seal bag tightly.
• 2. Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal.
• 3. Shake for 5 to 8 minutes until the ice cream is very firm and hardens.
• 4. Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie.
• 5. Enjoy!

HOMEMADE ICE CREAM...IN A BAG!

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!