Freezer Bag Ice Cream Recipes

ICE CREAM IN A BAG

Steps:

• For the base ice cream: Stir the milk, sugar and vanilla together in a medium bowl. Pour 1/2 cup of the mixture into a sandwich-size resealable plastic bag. Make vanilla ice cream or add in your desired flavors to make mint chocolate chip, chocolate or strawberry ice cream. Tightly seal the bag. Put that bag into another sandwich-size resealable plastic bag and tightly seal. Repeat with the remaining batter and desired flavors.
• Place the ice and the salt into a 4-quart food storage container with a lid. Put the filled bags into the container and secure the lid. Shake the container until the mixture is frozen and resembles ice cream, about 5 minutes. Remove the bags with the ice cream in it from the outer bag and snip a large piece off one corner of each bag. Pipe the ice cream into small bowls.

VANILLA ICE CREAM IN A BAG

Steps:

• In a small resealable plastic bag, combine the milk, sugar, evaporated milk and vanilla. Press out air and seal. In a large resealable plastic bag, combine the ice and salt; add the sealed small bag., Seal the large bag; place in another large resealable plastic bag and seal. Shake and knead for 5-7 minutes or until cream mixture is thickened. Serve immediately or freeze.

EASY ICE CREAM IN A BAG

Steps:

• Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
• Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
• Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.

FRESH FRUIT ICE CREAM IN A BAGGIE

Steps:

• Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag.
• Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes.
• Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.

CAMPING MADE EASY: FREEZER BAG ICE CREAM

Steps:

• Items needed:.
• 1 pint size zip-lock freezer baggie.
• 1 - 1 gallon size zip-lock freezer baggie.
• Preparation:.
• In a small dish, thoroughly combine the sugar, heavy cream and vanilla extract.
• Pour mixture into a pint sized zip-lock freezer baggie and seal tightly.
• In the 1 gallon size zip-lock freezer baggie, thoroughly combine enough ice to fill half the baggie and the rock salt.
• Bury the pint size baggie containing the mixture into the gallon size baggie of ice and salt. Seal tightly.
• Shake vigorously for 8-10 minutes, depending on the consistency that you want to achieve. Squeeze and smoosh the bag from time to time while shaking to mix the ice cream.
• Carefully open large baggie and remove inner baggie. Eat it straight from the baggie and Enjoy!

EASY, SPECTACULAR FREEZER ICE CREAM - NO MACHINE NEEDED!

Steps:

• In a large bowl, mix condensed milk and fruit puree/flavorings thoroughly.
• In a separate bowl, beat chilled whipping cream until stiff peaks form.
• Fold whipping cream into condensed milk mixture, along with any stir-ins (like cookie pieces, fruit chunks, candy, etc.) that you desire.
• Pour into a plastic or metal container (not glass), cover, and freeze for at least 4 hours or overnight. Scoop and enjoy!
• Makes about 1 1/2 pints (3 cups).
• Note on flavorings: Fruit puree or a strong fruit juice (even concentrate) works well, but be sure it's unsweetened or relatively sour or your ice cream will be too sweet. Lemon juice works great, as does margarita mix; top with crushed pretzels when serving for a salty-sweet treat. Or use brewed coffee or tea. If using tea, steep 3 teabags in 1/3 cup of hot water for about 5-7 minutes and press the water out of the teabags when removing them. I just made an excellent chamomile tea ice cream this way; it had a lovely, delicate flavor.
• Another note: I've heard you can substitue Cool Whip for the whipping cream--I'd go with about 1 1/2 to 2 cups--but as I haven't tried it myself, I can't vouch for the results. It would make it lower fat and easier to put together, but the texture might suffer.