Ingredients20 m servings 167
- 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.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of salt used for freezing. The actual amount of salt consumed is negligible.
Per Serving: 167 calories; 8.9 18 3.8 28 20986 Full nutrition
ReviewsRead all reviews 4
It was descent for ice cream in a bag, I mean I didn't expect much. We all liked it. I used 1/2 cup whole milk and 1/4 cup heavy cream. It satisfied when I didn't want to run to the store. The k...
Worked great for my high-school students!! The ingredients are simple and inexpensive, and because of the short amount of time required, some kids had time to make another batch if they made a m...
tasted great. Made 2nd time with 3/4 almond coconut milk and 1/4 cream, just as good.