Make Your Own Vanilla Ice Cream in Baggies
Whip up a fun and creamy treat with this easy, hands-on recipe for “Make Your Own Vanilla Ice Cream in Baggies”! Perfect for kids and adults alike, this no-churn ice cream is ready in just 15 minutes and requires no fancy equipment—just a handful of simple ingredients and two resealable plastic bags. Combining heavy cream, whole milk, vanilla extract, and sugar, this recipe delivers a luscious, homemade vanilla flavor that rivals any store-bought option. The magic happens as you vigorously shake the bags filled with ice and salt, creating a quick freeze for a rich, soft-serve ice cream. Enjoy it freshly made or let it firm up in the freezer for a scoopable dessert. Whether it’s for a family activity, a science experiment, or just a craving for a sweet treat, this method for homemade ice cream is as satisfying as it is delicious!
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Recipe Information
Ingredients
- 1 cup Heavy cream (or half-and-half)
- 1 cup Whole milk
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 4 cups Ice cubes
- 0.5 cup Kosher salt (or rock salt)
- 1 piece Gallon-sized resealable plastic bag
- 1 piece Quart-sized resealable plastic bag
Instructions
In a quart-sized resealable plastic bag, combine the heavy cream, milk, sugar, and vanilla extract. Seal the bag tightly, making sure to remove as much air as possible.
In a gallon-sized resealable plastic bag, add the ice cubes and kosher salt. Shake lightly to distribute the salt evenly around the ice.
Place the sealed quart-sized bag with the ice cream mixture into the larger gallon-sized bag with the ice and salt.
Seal the gallon-sized bag tightly, again removing as much air as possible.
Shake the bags vigorously for 7-10 minutes. Be sure to hold the bag with a towel or wear gloves, as it will become quite cold.
After shaking, check the consistency of the ice cream. It should be thick and creamy. If it’s not quite ready, shake for another 2-3 minutes.
Once the ice cream is ready, carefully remove the quart-sized bag from the larger bag. Wipe the outside of the small bag to remove any salt water before opening it.
Serve immediately for soft-serve texture, or place the ice cream in a freezer-safe container and freeze for 1-2 hours for a firmer consistency.
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 46362 mg | 2016% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 67.0 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 458 mg | 35% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 454 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
