Homemade ice cream is so good and can be made with just a few ingredients and no special equipment. You can imitate the churning effect of homemade ice cream maker by shaking or tossing around the ingredients inside a tightly sealed zip lock bag.
The best part of this method is how quickly it comes together. In just 5–10 minutes. You can make a delicious, creamy batch of homemade ice cream.
One of the essential ingredient in the given method is salt. When salt is mixed with ice, it lowers the freezing point of the ice.
Water normally freezes at 32°F, but a 20% salt solution freezes at a lower 2°F. So, we sprinkle salt on icy roads in the winter as the salt causes the ice to melt.
In the following vanilla-flavored recipe, the icy solution is so cold that it quickly and easily freezes flavored milk or cream into ice cream. You could also use the given trick to make instant slushies using any of your favorite soft drink.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
- Yield4 Plates
- Serving Size75 g
- Energy450 cal
Ingredients of homemade ice cream
- 1 cup milk
- 1.5 tablespoons sugar
- 1/2 teaspoon vanilla
- 2–3 cups ice, crushed or cubed
- 1/3 cup kosher or coarse salt
- 1 quart-sized plastic ziplock bag
- 1 gallon-sized plastic ziplock freezer bag
Method of homemade ice cream
- Combine milk, vanilla, and sugar in the bowl.
- Put the mixture in a bag with tight seal, making sure to press out any air trapped inside the bag.
- Mix ice and salt in the gallon-sized plastic bag.
- Place the small bag into the large plastic bag and seal tightly.
- Shake the bag vigorously for about 5 minutes.
- You can have fun tossing it around but need to wear winter gloves as the bag will be very cold.
- After about 5 minutes, you will see that the liquid inside the smaller bag has hardened.
- Without opening the bags, let them sit on a plate or towel for another few minutes, rearranging the ice in the larger bag so that it’s surrounding the smaller bag.
- Open them up and scoop out the ice cream from inside the small bag.
- Serve immediately.
- Make two small servings, double the recipe and place the mixture inside two quart-sized plastic baggies
- If you have a strong, larger bag inside which to shake them.
- You can have larger portions using empty coffee cans.
- Do the best to use freezer bags as they are stronger than regular gallon-sized plastic bags.
- It will help prevent any possible leakage.
- Milk in the version here, creates a lighter, less dense ice cream.
- You can use half-and-half for a creamier ice cream.
- Use organic ingredients for organic ice cream.
- Feel free to add chopped fruit, chocolate chips, or nuts to create the flavor you like.
- For creamy ice cream: use half-and-half
- For frozen yogurt: use a mixture of yogurt and milk
- For dairy-free ice cream: use coconut milk instead of cow’s milk
- For sherbet: use a combination of milk and fruit juice
- For chocolate ice cream: use chocolate syrup
- You could use dry ice instead of regular ice, or use no ice at all and just stick to the power of freezer.
- You could also make semi freddo, a no-churn ice cream popular in Italy, or snow cream, a wintery ice cream made with real snow.
- Sick of sore wrists when scooping rock-hard ice cream, you need is a good, sharp knife, hot water, and an ice cream scooper.
- Heat up the scooper with boiling water, cut marks using a sharp knife in the ice cream and scoop it with a hot scooper.
- 4 servings per container
- Serving Size75 g
- Amount per serving
- % Daily Value*
- Total Fat4 g5.13%
- Saturated Fat0 g0%
- Trans Fat0 g
- Polyunsaturated Fat0 g
- Monounsaturated Fat0 g
- Cholesterol0 mg0%
- Sodium350 mg15.22%
- Total Carbohydrate16 g5.82%
- Dietary Fiber4 g14.29%
- Total Sugars12 g
- Calcium12 mg0.92%
- Iron10 mg55.56%
- Vitamin A0.3 mcg0.03%
- Vitamin C (Ascorbic Acid)0.2 mg0.22%
- Magnesium0.3 mg0.07%