How To Make No-Churn Ice Cream In A Bag

If you’ve ever wondered how to make no-churn ice cream in a bag, then this step-by-step
guide is for you. Regardless of whether you’re a child or an adult, this activity is fun and
simple and is enjoyable beyond words. It is also a neat party trick for when you need to whip
up some quick ice cream for unannounced guests. So let’s get right to it:

Ingredients:

Firstly, let’s clarify all the ingredients you will need to start the process. Gather one cup of
heavy whipping cream, half a teaspoon of vanilla extract, two tablespoons of granulated
sugar, half a cup of rock salt or kosher salt, enough ice cubed to fill a gallon-sized resealable
plastic bag up till the halfway mark, and finally, a quart-sized resealable plastic bag.

Instructions:

1. Prepare the Ice Cream Mixture: Pour in heavy whipped cream, vanilla extract, and
granulated sugar into a quart-sized resealable plastic bag. Seal the bag tightly by squeezing
out any excess air and ensuring there are no leaks.

2. Create an Ice and Salt Mixture: Put the ice cubes into the gallon-sized resealable plastic
bag and fill it up halfway. Don't forget to leave enough room for a smaller bag containing the
ice cream mixture. Over the ice-cubes sprinkle some rock salt or kosher salt. The salt is
necessary because it lowers the freezing point of the ice thus making it easier for the icecream mixture to freeze.

3. Place the Ice Cream Mixture Bag into the Ice Bag: Spoon the ice cream mixture from the
sealed quart-sized bag into the bigger bag that has salt and ice in it. Tightly seal the gallonsized bag.

4. Shake and Mix: Using both hands, grasp the tightly wrapped gallon-sized bag and make
sure it is closed correctly. For five to ten minutes, give the bag a brisk shake. To fully
combine the ingredients, you can toss the bag back and forth or play catch. The cream will
quickly lose heat due to the rapid absorption of heat by the ice and salt mixture, solidifying
into ice cream.

5. Check Consistency: Shake for about five minutes, then open the gallon-sized bag to see
how the ice cream is consistent. If it's still too soft, shake it for an additional five minutes and
reseal the bag.

6. Remove the Ice Cream Bag: The quart-sized bag should be gently removed from the ice
and salt combination once the ice cream has attained the proper consistency, which should
be firm and creamy.
Before opening the smaller bag, wipe it with a fresh kitchen towel to get rid of any extra
moisture or salt.

7. Serve and Enjoy: Scoop out the homemade no-churn ice cream into cones or serving
dishes after opening the quart-sized bag. For an added delectable touch, top with your
preferred toppings, such as chocolate chips, sprinkles, almonds, or fruit.

Tips and Tricks:

1. Double Bagging: Think about double-bagging the ice cream mixture and the ice and salt
mixture to stop any leaks or saltwater from leaking into the ice cream mixture.

2. Consistency Check: The length of time and force with which you shake the bag will
determine how thick the ice cream is. Periodically check to make sure the thickness and
creaminess are as desired.

3. Flavour Variations: Before sealing the bag, add cocoa powder, fruit extracts, crushed
cookies, or other flavorings to the cream mixture to try out different combinations.

4. Handling the Bags: The bags can get quite cold during the mixing procedure, so when
shaking them, use oven mitts or a kitchen towel.

5. Fresh Ingredients: Make sure your heavy whipping cream is fresh and not nearing
expiration for optimal results.

In this manner, you can also make a delightful treat that encourages creativity and is a
whimsical snack perfect for small gatherings, fun family events, and intimate parties. Enjoy
your homemade ice cream!