One of my sons’ favorite things to do in school, mainly in the lower grades, was to make ice cream in a bag.
I know they did it in preschool, again in kindergarten and probably even in first grade since they both had the same wonderful, bubbly, creative teacher.
Ice cream in a bag sounds weird, but it’s super fun for kids (adults too!), and it is a tradition we repeat every summer on the back porch.
We’re going to do it again on Friday night after dinner.
Seriously, there’s nothing better than a good sit on the back patio with the dog chasing crickets around in the yard, the solar lights flickering and everyone I love gathered in one place.
You can add extra goodies to this recipe. Just be aware that it might alter the way it freezes a tiny bit. Each bag makes an individual serving.
Ice Cream in a Bag
1/2 cup milk
1/2 tsp vanilla
1 Tbs sugar
4 cups crushed ice
4 Tbs salt
2 quart-sized zipper-lock plastic bags
1 gallon-sized zipper-lock plastic freezer bag
Mix the milk, vanilla and sugar together in one of the quart-sized bags.
Seal the bag tightly, pressing out excess air. If you leave too much air in the bag, you might have a mess on your hands during the shaking process.
Place the quart-sized bag inside another of the same size to help prevent ice or salt from leaking into your mixture. Place the double-bagged mixture into the gallon-sized bag and fill with ice. Then, sprinkle salt on top.
Press out excess air and seal the bag. Wrap the bag in a towel; shake the bag vigorously for 5 to 8 minutes or until the “ice cream” has formed.
Pour into a chilled bowl and eat immediately.
Nutritional Information: Calories Per Serving: 112, Calories from Fat: 23, Fat: 3 g (2 g Saturated Fat), Cholesterol: 10 mg, Sodium: 58 mg, Carbohydrates: 18 g, Fiber: 0 g, Sugar: 17 g, Protein: 4 g.
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