The Craftiest Workshop

At this time of year, a lot of people have strawberries ready for picking in their gardens.

Nothing goes better with strawberries than ice cream.
I had some store bought strawberries that needed to be eaten and I was craving some vanilla ice cream to go with them.
Too lazy to go to the store, I decided to make myself some ice cream in a bag.

If you have never done this before, it is super easy and pretty quick.

All you need is some milk, half n half or cream, some sugar, vanilla, salt and ice.

As you can see, I used almond milk which is why my ice cream looks beige.
The higher fat milk or cream you use, the creamier the ice cream.

Ingredients

1 cup milk

2 Tbsp sugar

1/2 tsp vanilla

1/3 cup salt

1 tray of ice cubes

Directions

Take a ziplock sandwich bag and put in the milk, sugar and vanilla.

Seal well.

Place the ice and in a large ziplock bag. Have the salt ready to put into the large bag.

Pour the salt into the large ziplock and place the small bag inside the large one.
Hold onto the tops of both bags with one hand.
It is important not to let the salt water into the small bag.

On the other hand put on an oven mitt; it is very cold.
Gently bounce the bottom of the bag activating the salt/ice reaction.

The sandwich bag does have to come in contact with the ice.

Keep doing this for about ten minutes.
You will notice the milk begin to thicken.

Once it appears thick, remove the small bag and rinse off the salt with cold water.

Pour/spoon into a bowl.

I could have bounced it a bit longer as it was a tiny bit runny still on the edges.

At this point you could add fruit, chocolate chips or sprinkles.
I cut up some strawberries and stirred them in.

Many people who make ice cream in a bag use rock salt instead of table salt.

I have made this a few times using homo milk and now almond milk; table salt works just fine.

An easy way to make ice cream to add to your favourite dessert.