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Easy Ice Cream in a Bag

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"Great recipe for kids on a campout. Eat the ice cream right out of the bag or serve over homemade cobbler."
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Ingredients

20 m servings 167 cals
Original recipe yields 1 servings (1 cup)

Directions

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  • Prep

  • Ready In

  1. Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
  2. 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.
  3. 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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 167 calories; 8.9 g fat; 18 g carbohydrates; 3.8 g protein; 28 mg cholesterol; 20986 mg sodium. Full nutrition

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