Rating: 4.5 stars
15 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Homemade ice cream without the ice cream freezer. Great for dorm rooms! Delicious way to use your fresh seasonal fruit.

Recipe Summary

10 mins
15 mins
5 mins
1 Serving


Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note

Try other mix-ins too...I like Torani(R) Irish Cream syrup and crushed Oreo(R) cookies.

Editor's Note

The nutrition data for this recipe includes the full amount of salt used in the freezing process. The salt is not consumed.

Nutrition Facts

436 calories; protein 7.4g; carbohydrates 38.9g; fat 27.9g; cholesterol 89.5mg; sodium 22872.6mg. Full Nutrition