5 Minute Ice Cream In A Bag
A tasty treat, this 5 Minute Ice Cream In A Bag is an easy, sweet treat the whole family can get involved in making. Everybody is sure to enjoy this simple dessert.
While Summer doesn’t officially start for a few more days, the summer temps (and humidity) have already invaded central VA.
Now that the kids are out of school, they’re ready to spend every waking minute outside in the sun playing, wrestling, fishing, climbing trees, and all the other outdoor activities a boy can think up.
On top of making sure they stay hydrated, sometimes they just need a little something extra to take the edge off and help cool down.
A quick, easy, sweet, and COLD treat is always a summer-time hit.
I love this easy 5 Minute Ice Cream In A Bag because it’s so simple they can actually take pride in making their own.
The mess is contained and easy to dispose of when they’re done.
Science experiment, anyone?
This activity is so easy to incorporate, as a little extra sensory play and learning, in your daily routine without the kids actually realizing they’re being ‘schooled’.
Everybody wins!
Seriously, this 5 Minute Ice Cream In A Bag is, without a doubt, one of the kids (and, secretly, mine too) favorite ways to beat the Summer heat.
The recipe makes one serving, so we gather everybody around the kitchen table, give each kid their pre-measured supplies, and let them each go at it following the directions.
They’re always fascinated the first time, and proud of their work.
This is also a perfect dessert to make on school nights when the kids have been extra well behaved, but the freezer’s empty.
Our 5 Minute Ice Cream In A Bag will have everyone celebrating!
Other Easy No Churn Ice Cream Recipe The Family Might Also Enjoy:
- No Churn Orange Dreamsicle Ice Cream
- 3 Ingredient, No Churn PB & J Ice Cream
- 4 Ingredient, No Churn Nutella Ice Cream
- Chocolate Fudge Brownie Ice Cream
If you’ve tried this 5 MINUTE ICE CREAM IN A BAG, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
5 Minute Ice Cream In A Bag
Ingredients
- 1/2 cup whole milk half and half, or cream
- 1 tbsp sugar
- 1 tsp vanilla extract
- 6 tbsp sea salt
- 2 cups of ice
- sandwich sized ziplock bag
- quart sized ziplock bag
Instructions
- In the sandwich sized ziplocking bag, add milk, sugar, and vanilla. Seal bag tightly.
- In the quart sized bag, add the ice and salt.
- Place the smaller bag inside the larger bag and seal tightly.
- Shake the bag as hard as you can, without popping it open, for 5 minutes or until it reaches the consistency of ice cream.
- Remove the smaller bag and give it a quick rinse to remove any pieces of salt. Make sure you rinse the opening as well.
- Open the ice cream and eat it straight out of the bag with a spoon.
Nutrition
Pictures Updated On 9/14/2018
This might be better than real ice cream! I used all milk, and it was so good. I could’ve eaten 5 batches of this stuff! This deserves 10/5!
I haven’t tried yet but can we use just milk without half and half or heavy cream because i don’t have it
Whole milk would work. If you want to use an alternative I’m not too sure if you can make it with an alternative but coconut milk might work. I’m not 100% sure though.
Heeeeelp! What am I doing wrong? I rinsed the bag real good, but the ice cream was still salty.
Are you using a good quality plastic bag? I’ve found I have to use name brand, because the cheapies the salt will eat through.
o my my my it was sooooooo good 1000000 out of 5 i mesed up the first time but when i did it a second tine it was delicious you have to 100 percent follow the insrustions i would hily recomend
Why sea salt? Is it coarser?
Yes. It’s coarser, and therefore closer to the more traditional rock salt- but less likely to tear the bags apart.
Can I reduce or omit the added sugar?
So good!
What type of sugar i sit? Is is granulated or powderd sugur?
white granulated sugar is what we used
This is amazing!!!! I figured it wouldn’t work, esp. since I made it with dairy-alternative creamer, but wow! Definitely a dangerous trick to know. I also added some chocolate syrup at the end! #heaven
Could I use ice cream salt instead of the sea salt?
Awsome experience if you don’t double bag it the ice cream will become salty and it is not 5 min it is more like 10 min! Have fun!
I really want to make this, not allowed though. I’m just reading through it at half 9 😅
It’s so easy!!! I had all the ingredients.
We did 2 cups in a quart size bag and doubled the ice salt recipe recipe in a gallon bag for 10 min and it turned out like ice cream/milk shake and it was amazing! Next time I’ll make sure we have a third tray of ice to add more once it starts to melt. We also used 3 tbsp erythratol and 1 tbsp sugar it tasted perfect
Okay, let’s start with the pros. It tastes really good, just like vanilla ice cream. Super delicious flavor.
Now for the cons.
For one, It was super foamy…half of the “ice cream” was just vanilla flavored foam. And the worst part, it barely formed! I did all the steps and used all the correct ingredients, shared for 10 mins straight, and it barely formed. I ended up with flavored milk that has random bits of ice cream in it.
Pretty disappointed
I want to make this, but I only have fat free milk. Will that work?
You need the fattier milk for the right consistency.
Great results I used heavy whipping cream first batch, then milk whipping cream was thicker and more ice cream like
The first time my wife and I had this treat was at our local County Fair. It was sponsored by the local Dairy Creamery. I inadvertently got a little bit of salt in my ice cream and quite frankly, it wasn’t that bad! (I guess I didn’t over do it.) My comments are as follows: Properly made ice cream is NOT a health food, it is meant to be rich and full bodied. The high fat content is necessary to achieve an acceptable consistency and flavor. Fat adds flavor! If anything, add more fat content by using heavy whipping cream instead of half and half. It’s a dessert, not a meal! It’s Ice Cream right?
cool story!
How much Ice Cream does it make? I’m just wondering because I want to know how many times to do for all my campers.
About a cup. You could split one bag between two people, if needed.
thx. was wondering that too.
wow! this is a wonderful recipe but when I shacked it idk what happened but when I opened it the ice cream was really salty I’m not sure what happened. But in all I would totally use this recipe again!
If you don’t use quality bags the salt can actually get through them OR it could’ve been in the seal and got in during the opening. Make sure you use thicker, name brand bags, and after shaking wipe the bags off gently with a damp cloth including inside the zippered seal area before carefully opening next time.
I have to laugh at some of the comments. Traditional ” Ice Cream ” is made with ” Cream! To use fat free milk or non dairy is considered ” Ice Milk. For those trying to avoid the fat or dairy. Same with sugar. Commercial Ice Cream is laden with artificial ingredients which is why it does not necessarily melt but rather solidifies. One can’t expect pure Ice Cream flavour and consistencie with substitute ingredients! Eat sherbet.
i liked it, although me and my family thought it was kind of bland, so we chopped up some strawberries and drizzled some chocolate syrup on it. made it so much better. will probably make it again. i also used mortons salt instead of sea salt and it worked out fine. TL;DR pretty good overall but a little bland add ons make it better. mortons salt works as substitute
Really easy when you have no ice cream, and it tastes just as good as store bought!!! Highly recommended.
mine was a little watery so i put it in the freeze for 30 min
Can the larger bag with salt and ice be reused to make multiple batches, or is it best to have as many bags with ice and salt as bags with the other ingredients?
This was quick and delicious and just all around a family pleaser. I actually had to use vanilla bean paste and just half of that since it’s so rich and it’s was just amazing. My daughter said it was like having a really good Dairy Queen ice cream.
this recipe is really great because with my ice cream maker you have to freeze it for 24 hrs. this is way quicker. good job! really yummy too.