As we get closer to the end of the Summer Season, I start craving Ice Cream more and more. Maybe its because the cold winter winds will be here before we know it. But for now it is still hot, Hot, HOT outside and the perfect weather to make no fuss Ice Cream in a Plastic Baggie. This is super simple and a recipe that we used to make at summer camp (remember summer camp? Ah those were the days).
All you need is:
1 cup half and half
1/2 cup Kosher salt
2 tablespoons sugar
1/2 teaspoon LorAnn's Flavor Fountain (choose your own flavor, I'm using NY Cheesecake) or Vanilla Extract
1 sandwich size zip style bag
1 gallon size zip style bag
Pour the half and half, sugar and flavoring into the sandwich sized bag and seal, shake the bag to combine until the sugar is melted. Fill the gallon size bag half way with ice cubes and sprinkle them with the Kosher salt. Place the sandwich size bag with your ice cream mixture into the gallon bag on top of the ice and seal the gallon bag. Shake gently for 5-10 minutes until the ice cream has reached the desired consistency. If the bag starts to leak during this process, go ahead and double bag it.
When you remove the sandwich bag from the ice bag rinse it off before opening to keep the salt water from seeping in onto your ice cream. Then grab a spoon and enjoy right out of the baggie or if you prefer put in into a bowl. You can also add fresh fruit or candy mix-ins. I'm adding some crushed raspberries to mine.
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