Ice Cream in a Bag

5 from 3 votes

This easy Ice Cream in a Bag is such a fun way to make homemade ice cream without an ice cream maker!

Prep Time8

Cook Time7

Total Time15

Course: Dessert

Cuisine: American

Servings:

Calories: 293kcal

1 cup whole milk
1 cup heavy whipping cream
¼ cup granulated sugar
2 teaspoons pure vanilla extract
4 cup ice
⅓ cup kosher salt
Toppings of your choice like sprinkles whipped cream, maraschino cherries, chocolate syrup etc.

Combine the whole milk, heavy whipping cream, sugar and vanilla in a small ziploc bag. Push out almost all the excess air and seal the bag.
Put the ice and salt in a large resealable bag then place the small big inside the big bigger bag, seal the big bag.
Shake the big bag vigorously for 5-7 minutes or until ice cream has hardened.
Remove the smaller bag from the bigger bag and scoop out ice cream into bowls. Top with favorite toppings.

Ice cream is best stored in a freezer-safe air tight container. You can also place ice cream in a pie dish or loaf pan and cover it tightly with plastic wrap. Homemade ice cream made in a bag will last in the freezer for about a month if stored properly. Any longer, and ice crystals will begin to form.
Change up the flavor of ice cream by adding cocoa power or extracts like peppermint or strawberry!
If you need to double or triple this recipe, be sure you divide the mixture evenly into separate bags so that it freezes thoroughly.
Make sure all of your ice cubes are separate cubes when you add them to the bag and avoid having large chunks of ice.