Homemade Ice Cream in a Baggie

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This is a both a science experiment and a recipe for kids. So much fun to do in the summer!

We let the kids add their own flavorings and take turn "churning" the ice cream. Sometimes we bring it camping - pre-fill the baggies and store in the cooler until ready to make!




Homemade Ice Cream in a Baggie

2 large ziploc bags

1 small ziploc bag

1 tablespoon sugar

3/4 cup heavy cream (you can also use half & half)

1/4 teaspoon vanilla

1/2 cup rock salt (you can substitute table salt)

Lots of ice

Combine the cream, vanilla, and sugar in the small ziploc bag. Fill the large ziploc bag 2/3 full with ice. Add the salt to the ice. Place the small ziploc bag inside of the large bag with ice, seal, and then place the whole thing inside the other large ziploc.

Using oven mitts or a towel, shake for 15 minutes or until desired consistency. Let the kids take turns shaking it. This will "churn" the cream into ice cream. The texture will be like a soft-serve.

When ready to eat, rinse the salt off the small ziploc bag with cold water quickly so it won't melt the ice cream. Cut a corner of the bag and let the kids just squeeze the ice cream right out. You can squeeze into a cone, cup, or right into their mouths!

* You can do several servings, one per baggie and place them all inside the large ziploc bag.

** If you want to make different flavors, you can add them before shaking (chocolate sauce, chocolate chips, fruit, caramel, vanilla bean, etc), or you can add them after (sprinkles, m&m's, etc).

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