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A recipe for Ziplock ice cream was requested by Oma in LA (Lower Alabama) in the 9/10 newsletter, as she thought this would be a fun activity to do with her grandchildren. I found this recipe on Nancy’s site about 18 months ago.
Robbie Bowling Green, IN

Ziploc Freezer Bag Ice Cream
1/2 cup heavy whipping cream
(for a lighter ice cream use half and half or whole milk)
2 Tablespoons white sugar
1/4 tsp vanilla extract

Put ingredients in a 1 pint Ziploc Freezer Bag and zip shut. Take a larger size Ziploc Freezer Bag and put the Ice Cream Bag inside of it then add crushed

ice until halfway full then sprinkle 6 tablespoons of salt on top and zip the bag shut.

Gently shake, turn, toss and knead the bag so the mix can get cold enough to make ice cream. After 5 or 10 minutes, the liquid from the inner bag will start to harden and turn into ice cream.

Continue to shake, turn, toss and knead the bag. When the ice cream reaches the consistency you desire, open the Ziploc and remove the bag with your ice cream.

Be sure to rinse off the Bag with the ice cream to remove any salt residue before opening and eating. Grab a spoon and enjoy!

Note: Do Not double this recipe, it doesn't work well for bigger portions.

Lisa

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