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!