Easy Ice Cream In A Bag Recipes

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.

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.

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!

Steps:

• Add the heavy cream, sugar and vanilla bean paste to a quart-sized zip-top bag. Stir with a fork or small whisk to evenly combine. Squeeze out all of the excess air from the bag and seal shut.
• Add the crushed ice and rock salt to a gallon-sized zip-top bag. Gently shake to combine.
• Add the cream-filled bag to the ice-filled bag and seal shut. Shake vigorously for 7-10 minutes, until the ice cream has hardened.
• Carefully remove the ice cream bag from the larger bag. Serve immediately with rainbow sprinkles on top.
• Enjoy!

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.