Happy June, Allergic to Salad readers! The school year is almost over, and we’re excited for warm weather and summer vacation. We hope you have some fun activities planned, whether that be reading a good book in the park or going on an exciting trip.

This month, we’re focusing on healthy sweet treats to beat the heat! That ever-present ice cream truck may be tempting, but it’s probably not the best idea to eat Circus Man and Mister Softee for breakfast, lunch, and dinner. Desserts are a delicious, necessary part of living life, but it’s important that we consume them in moderation and choose more nutritious options when possible. Our homemade ice cream recipes are a great place to get started!

As a special end-of-the-year reward, our educators will have an ice cream party on during the last weeks of class, letting students top their creations with fresh fruit, coconut, dark chocolate, and more. One popular recipe is our Ice Cream in a Bag, where students explore phase changes through shaking cream and sugar in an ice-lined bag. As it’s tossed around, the liquid becomes the delicious, scoopable solid everyone knows and loves! This is definitely a more active recipe: everyone’s gotta get up and shake until it’s time to eat. Definitely a helpful coping mechanism for those pre-summer jitters. 🙂

Ice Cream in a Bag

Course Dessert
Keyword dessert, ice cream, no-cook, summer
Servings 1 cup (approximately)


  • Tightly sealing plastic bags, gallon and quart size
  • 1 cup half and half or milk, sub with non-dairy milk as needed
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • ½ cup rock salt or kosher salt
  • Ice cream cones, optional
  • Toppings of your choice


  1. Open the quart plastic bag and support it with a glass or bowl. Pour the half and half or milk into the bag along with the sugar and vanilla.
  2. Seal the bag tightly. Shake the bag to mix ingredients.
  3. Put about 3 cups of ice into the gallon bag. Add 1/2 cup of rock salt or kosher salt.
  4. Place the quart bag with the ice cream mixture into the gallon bag with the ice and salt. Seal the bag tightly.
  5. Shake and manipulate the bags, toss them in the air and play with them, until the mixture has mixed and solidified inside the quart bag. This should take about 5 minutes. You can wrap them in towels if they get too cold to handle. You can also place them in the freezer to firm the texture if you want firmer ice cream.
  6. Scoop into serving dishes or cones and top as desired!

If dairy isn’t your thing, why not try some banana ice cream? This recipe is easy, requires only one ingredient (bananas!), and tastes amazing. Make sure you really blend everything for that full ice cream effect, though. Mix up flavors by adding other frozen fruit — perhaps raspberries or strawberries — or put in some cocoa powder to turn your “nice” cream chocolaty.

(Image courtesy of New York Times)

Banana "Nice" Cream

Servings 4 servings


  • 4-5 ripe bananas, pre-sliced into coins and frozen overnight
  • Add-ins: 2 cups frozen berries or 2 tablespoons cocoa powder


  1. Blend the frozen banana pieces (and berries, if you're using them) in a powerful blender. A food processor works best. Keep blending — the banana will look crumbly. Scrape down the food processor. Keep blending — the banana will look gooey. Scrape down the food processor. Keep blending — the banana will look like oatmeal, smoother but with chunks. Scrape down the food processor. Blend for a few more seconds to aerate the ice cream. You can eat the ice cream immediately and it will be like soft serve or freeze for a bit to harden.

Enjoy the rest of the school year, everyone!

See you next time,

The Allergic to Salad Team

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