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Scoop of homemade ice cream from a bag. Cones, sprinkles, cherries and chocolate chips on the side.
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Ice Cream In A Bag

Making ice cream has never been so easy (and fun)! Learn how to make ice cream in a bag with just a few simple ingredients. It's the perfect kitchen science experiment and delicious dessert all in one.
Prep Time5 minutes
Cook Time0 minutes
Freezing Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Keyword: Ice Cream in a Bag
Servings: 1
Calories: 421kcal
Author: Erica Walker

Equipment

  • 1 gallon size ziplock bag
  • 1 sandwich or quart size ziplock bag

Ingredients

  • 1 cup half and half
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 6 cups ice (smaller cubes work better than larger)
  • 1/3 cup ice cream salt (or rock salt)

Instructions

  • Place half and half, sugar, and vanilla in a small zip-top bag (sandwich size or quart work great). Press out as much air as you can and seal VERY tightly. The tiniest little leak will ruin the ice cream.
    Small ziplock bag with half and half, sugar and vanilla.
  • Place half of the ice and all of the rock salt in the larger bag (I usually do the one gallon size).
    Pouring rock salt into large bag of crushed ice cubes.
  • Then place the ice cream bag in the larger bag and cover with the rest of the ice.
    Placing small bag of ice cream ingredients into large bag of ice and rock salt.
  • Press out as much air as possible and seal tightly.
    Small ice cream bag sealed into a large gallon size bag of ice and rock salt.
  • Wrap the bag in a towel or wear gloves or mittens and start shaking the bag vigorously. Shake for 10 minutes. Toss the bag between friends or find creative ways to shake it up (my kids love bouncing it on the trampoline).
    Shaking ice cream in a bag by hand with towel wrapped around bag.
  • Carefully remove the smaller bag from the larger bag. Open the ice cream bag carefully. Try not to get any of the salty water inside the bag when opening.
    The ice cream should be soft-serve consistency at this point. If you want to make it more like a scoop-able ice cream, place the ice cream in a freezer-safe Tupperware container, seal tightly, and freeze for at least 2 hours.
    Pulling smaller ice cream bag out of larger bag of ice and salt.
  • Serve immediately and top with your favorite ice cream toppings.
    Small dish with homemade ice cream scoops from bag and topped with sprinkles, chocolate chips and a cherry.

Nutrition

Calories: 421kcal | Carbohydrates: 35g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 219mg | Potassium: 326mg | Sugar: 34g | Vitamin A: 857IU | Vitamin C: 2mg | Calcium: 302mg | Iron: 0.1mg