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Skill Level
Easy

What You'll Need
Ice Cubes
1 cup half and half
1/2 cup Kosher salt
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 pint-size ziplock bag
1 gallon-size ziplock bag
Any of your favorite ice cream mixins 

Serves 1

Step 1: Measure Ingredients

Combine the half and half, sugar and vanilla extract in the pint-size bag. Seal the bag tightly, so that none of the liquid will leak out.

Step 2: Prep Ice Bag

Fill the gallon-size ziplock bag halfway with ice cubes. Sprinkle Kosher salt over the ice cubes.

Step 3: Zipping Bags

Insert the pint-size bag filled with ingredients into the bag of ice and salt. Seal the gallon-size ziplock bag. If the bag begins to leak, don't hesitate double bagging it to reduce the mess.

Step 4: Shake It Up!

Shake the bag for 5-10 minutes until the ice cream mixture begins to harden. Feel the small bag to determine the consistency of your ice cream. Once satisfied with the consistency, remove the small bag from the bag of ice.

Step 5: Enjoy

Open the small ziplock bag and add any desired mixins that you want. I added raspberries to mine. Feel free to eat the ice cream right out of the bag or, if you prefer, scoop it into a bowl. 

Enjoy!
<p>Does anyone have tips on how to make it less liquidy and more thick? It's really soft the way I made it.</p>
<p>harden the ice cream by letting it sit in freezer for half an hour to an hour . i can never wait tho!!</p>
<p>I would add one thing to the ingredient list. GLOVES! We made this over Memorial Day weekend while camping with our grandchildren. It came out wonderful and we only tossed and turned the bag for about 10 minutes. Their little hands did get pretty cold though, so I'll bring some garden gloves next time. We also used water softener salt because that's all I had. I think that may be a better option than table salt, because we certainly had no trouble getting it to firm up in a short amount of time. I will try adding some fresh strawberries next time. This will be a camping regular! Thanks for posting this!! </p>
<p>It took a fair amount of shaking but within 20 minutes we had ice cream. We used half and half in one bag and Lactaid in the other - both came out well.</p>
<p>i didn't like shaking the bag so long but sooo good</p>
Just figured out you can also use soy milk and it takes half the time
<p>Hi can you be more specific, did you just use soy or add some cream too? I'd love to make a vegan ice cream!</p>
<p>Just one question, what is 'half and half'?</p>
<p>It's all about understanding the milk fat percentage in the dairy products.</p><p>Homogized milk has 3.25% milk fat.</p><p>Half and Half cream has 10 % milk fat. </p><p>Coffee cream has 18 % milk fat.</p><p>Whipping cream has 32 % milk fat.</p><p>Hope this helps simplify the confusion?</p>
Things are so different in the US eh?? Many thanks for your thorough reply.
<p>This is so fun to make with your friends and if you want chocolate ice cream use 1 fourth or 1 half of a cup</p>
<p>They have these things called 2% and 1% milk in the US.. Of course it is a marketing gimmick as they dont put 3.5% milk on regular milk.. they just call it &quot;Whole Milk&quot; - So all the people fall for the trap and buy 2% milk thinking they are cutting down on fat consumption by 98% or something like that.. </p>
Bought readily in the store next to milk and heavy cream. It is half milk and half cream. People use it mostly in their coffee. Not expensive. I used to use heavy cream for this. More$$$
<p>Thanks for your reply - I'm in the UK. I guess we call it single cream. I'm guessing what you are calling heavy cream is the equivalent of our double cream. </p>
<p>I'm in Australia - we have the same terms. Thanks for that!</p>
Half cream and half milk. You can find it in the grocery with the refrigerated coffee creamers.
<p>Thanks for your reply. </p>
<p>can you put it in the freezer for a few minutes</p>
<p>im still shaking</p>
<p>can you use any salt</p>
<p>this is so good </p>
<p>i love this </p>
<p>Don't skimp on the salt and it will work. You can use any salt you want packaged for use in the kitchen. I'm not sure I'd want to use driveway salt cause sometimes depending on the brand it can be mixed with other deicing chemicals. Personally I use plain old iodized table salt in my little electric ice cream maker. The manual calls for Kosher or rock salt but table salt works fine. As with any home made ice cream if you will put it in the freezer promptly after making it will firm up more. The churning or sloshing in this case puts air into the mix so instead of a milk ice cube you get icecream. </p>
<p>All you're getting with salt, is it's making your ice melt. This process is what makes your ice cream recipe freeze. Not sure what the thermal reaction is, </p><p>but it works.</p>
<p>thank you. ill add reg salt</p>
<p>Has anyone had experience with this recipe working with using Silk Soy milk and not milk or half and half? I know the same fat content is not in soy milk, but I was just curious. Thank you!!</p>
<p>I would try canned coconut milk, it has a higher fat content, and I know it can be used for vegan whipped &quot;cream&quot; so it might be a good substitute in Ice cream</p>
<p>We made it. It was a lot of fun and Tastes Great!</p><p>Thanks</p>
<em><strong>Will it still be good if I use water insted of half and half?</strong></em>
<p>No... ice cream isn't called ice water... use milk if you need to</p>
<p>Sorry! I had a brain fart and typed water instead of milk</p>
<p>That would make ice milk. Part of the great satisfaction, flavor and taste one gets from eating ice cream IS the fat content. Having ice milk instead of ice cream is like having a Koolaid while everyone else is having fine wine.</p>
<p>Honestly i'd rather have koolaid than wine. ;l</p>
<p>Could i use part milk part half and half? Sorry, just trying a less sweet version. Also, could I add hersheys syrup for chocolate ice cream.</p>
The &quot;sweetness&quot; change is nil.
<p>You could, but that would cut down on the fat, not the sweet. The sweet comes from the sugar. Milk has some fat, but the cream that is in half-and-half is half heavy cream. Heavy cream is unchurned butter. </p><p>Yes, Hershey's syrup works well to make chocolate ice cream, but has a lot of added sugar. You could just add the Hershey's but it might be a little too un-sweet overall. </p>
<p>Actually I can't drink at all, but i could not think of a better analogy! :D</p>
<p>SOME people can't have much fat due to many health issues. So ice milk may have to do for them. I personally have to use Lactaid milk, low fat for liver, low sugar for diabetes, etc... I could go on but I'm sure you get the point. </p><p>Just seems some of your comments are &quot;snippy&quot; &amp; downgrading &amp; when someone asks a question they deserve a straight, kind answer. These people are not stupid, just curious about adjustments they may 'need' to make. The other people on here are supposed to be here to help each other, not make people feel inferior. Just sayin`..... Be nicer.</p>
<p>Using water won't work, but as a kid I made &quot;snow ice cream&quot;. Forget the recipe, but had to still use some cream, or half and half. </p><p>For the one who asked, half and half is half milk and half cream, or close.</p>
<p>Snow Cream: 1 bowl of CLEAN, FRESH snow<br>a little cream (or milk if you don't have cream or half/n/half<br>some white sugar sweeten till you like it<br>a few drops of vanilla extract</p><p>Mix it all together and scarf down before the snow melts any more</p><p>BTW, if not sweet enough, you can add sugar; if too sweet, just put in more snow and milk.</p>
<p>Can you use &quot;yellow snow&quot; and tell everyone it's lemon ice? LOL</p>
<p>What a nice thing to do! I'm sure yrralguthrie appreciates you sharing this with her. That's what this discussion group is all about! Nice of you. </p>
<p>That would make a slushy popsickle, or flaovored slushy ice, not ice CREAM.</p>
<p>Yep! That's why it's called Snow Cream. The slushiness of it is the fun part for kids! Lighten up...</p>
<p>I am not 100% sure, but you might get a &quot;Sorbet&quot; instead of ice cream. However, you might as well directly make crushed ice in a blender and add flavors to it and have it fresh!</p>
<p>Nice but what if we don't want vanilla ice cream? Like can we use Milo instead of half and half to make chocolate ice cream?</p>
This took forever! After 20 minutes i gave up and threw it in the freezer.
<p>Nice, I'll try it!</p><p>My own method creates a super-flavor-intense version, using ONLY a supermarket bag of frozed raspberries (for example!) plus about a 1/2- 3/4 cup of non-fat Half and Half ... Dump into a food processor .. keep it running til all 'creamed' and you've got a delicious smoothie ... </p><p>Your way might be more flexible though .. so thanks again!!</p>
<p>I think this method done first then transferred to the plastic bag method would give the best creamy results, due to the air that the food processor incorporates.</p>
Possibly yes! good thought!<br>i'll try that next ..

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