How To Serve Homemade Ice Cream Recipe In A Bag Quick

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Forget expensive ice cream makers – this recipe lets you whip up delicious homemade ice cream with just a few ingredients and a zip-lock bag! Perfect for a fun family activity or a quick dessert fix, this method is so easy, anyone can do it.


How to Make Ice Cream in a Bag - Tasty Science Project
How to Make Ice Cream in a Bag – Tasty Science Project

1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 cups heavy whipping cream
  • ½ teaspoon salt
  • 3 cups ice cubes
  • ½ cup rock salt (for the ice bath)

  • Flavour Variations:

    Chocolate Chip: Add ½ cup chocolate chips to the wet ingredients before mixing with the ice.

  • Mint Chocolate Chip: Add ½ cup chopped mint chocolate chips to the wet ingredients before mixing with the ice.
  • Strawberry: Blend 1 cup fresh or frozen strawberries with the milk before adding it to the wet ingredients.
  • Coffee: Add 1 tablespoon instant coffee to the wet ingredients before mixing with the ice.

  • Optional Toppings:

    Chocolate sauce

  • Caramel sauce
  • Whipped cream
  • Sprinkles
  • Chopped nuts
  • Maraschino cherries

  • Directions:

    1. Prepare the Zip-Lock Bag: In a large zip-lock bag, combine the milk, heavy whipping cream, and vanilla extract. Seal the bag, leaving a small pocket of air inside, and push out any excess air.
    2. Mix the Wet Ingredients: In a separate bowl, cream together the softened butter, sugar, and salt until light and fluffy.
    3. Combine Wet and Dry: Add the wet ingredients from the zip-lock bag to the creamed mixture and stir until just combined.
    4. Double Bag It: Place the inner bag containing the wet mixture inside another large zip-lock bag. This creates a double layer of protection in case of leaks.
    5. The Ice Bath: In a large bin or bowl, combine the ice cubes and rock salt. The rock salt helps lower the freezing temperature of the ice, creating an icy environment for churning the ice cream.
    6. Shake, Rattle, and Freeze! Place the double-bagged mixture into the ice bath and secure the top of the bin. Now comes the fun part! Let everyone take turns shaking and rolling the bag for about 15-20 minutes. You’ll feel the ice cream mixture thickening as it churns.
    7. Checking for Doneness: After 20 minutes, open the bag carefully and peek inside. If the ice cream is still too slushy, continue shaking for another 5-10 minutes in intervals, checking for doneness each time. The ice cream should be thickened and have minimal liquid remaining.
    8. Freeze for Serving (Optional): For a firmer consistency, transfer the ice cream to a container and freeze for an additional 20-30 minutes before scooping.

    Nutrition Facts (per serving, without toppings):

    Calories: 480

  • Fat: 32g
  • Saturated Fat: 20g
  • Cholesterol: 100mg
  • Sodium: 80mg
  • Carbohydrates: 32g
  • Sugar: 28g
  • Protein: 4g

  • Please note: These are approximate values and may vary depending on the specific ingredients you use.


    Homemade ice cream in a bag is a delightful and budget-friendly way to enjoy a delicious frozen treat. With endless flavour variations and minimal mess, this recipe is sure to become a family favourite. So next time you crave ice cream, grab a bag, gather your ingredients, and get ready for some shaking fun!

    Frequently Asked Questions (FAQs):

    1. Can I use regular milk instead of heavy whipping cream?

    While you can substitute regular milk for some of the heavy whipping cream, the resulting ice cream will have a lighter and less creamy texture. For best results, it’s recommended to use at least half heavy whipping cream.

    2. My ice cream isn’t getting thick! What did I do wrong?

    There are a few reasons why your ice cream might not be thickening. Make sure you’re using a good quality zip-lock bag and that it’s sealed properly. Additionally, ensure the ice bath is cold enough – a ratio of 1 part rock salt to 3 parts ice is ideal. Finally, keep shaking! The churning motion is essential for thickening the ice cream.

    3. How long can I store homemade ice cream in a bag?