83 Reviews

I Love this recipe I have discovered that it can also be made using two jars with lids if you are out of Ziploc bags though and the benefit of using the jars it that it is less likely to pop open and spill everywhere! another thing I have discovered is that regular milk can be used in place of the half and half in a pinch! the only down side it that it takes a little longer to achieve the desired effect when using these methods probably because the sides of the jar are thicker than the bags and therefore takes longer to get the inside cold. :)

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dragon reader November 12, 2009

Just made this tonite and it was fun and easy. We made chocolate and I recommend adding chocolate syrup for this and not cocoa, otherwise it's not sugary enough and has bland flavor. Used plain table salt 1/3 cup and tripled the recipe, divided it into 3 bags. Used snow for ice. Worked great. Also added malted milk powder. Will make this again! My 6 year old had fun

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GourmetNurse January 26, 2010

When I was a 4-H camp counselor, we made this as a workshop with the kids. We used milk in place of half-and-half and instead of ziploc bags, we used coffee tins. (Used a small one for the ingredients and a larger one for the ice and rock salt. Just be sure it's well sealed!) Then just rolled it back and forth between two of the kids. Worked great and was really delicious! The kids loved it! Thanks for reminding me of this great recipe!

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StacyMD187373 May 21, 2007

This was pretty yummy but not as creamy as I would have liked. You really do need to double bag. Mine had a hole in it and dripped into the second bag. You could have a very interesting version of hot potato with this. (Or cold potato.) A fun activity for a really loooooong day in August.

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Holly Short June 18, 2009

May 1, 2006: I had my fourth grade class make this. On the day we made it, we went on a field trip to a very old house built in the 1800's. There my students were taught a lesson in the one room school house, churned butter and washed clothes with a washboard. I thought it was only fittingly that we made ice cream that afternoon without the modern conveniences that we have today. The students put the ingredients in their bags and then we went outside and had great fun throwing our bags around as we waited for them to harden. Some of my students were a little too zealous with their bags and the inner bag broke, thus releasing the cream into the salt water. However, many students were able to make ice cream, which we shared with those less fortunate students. They all raved about the ice cream and several students stuck their faces in their bags to lick up every last drop. One of my students is allergic to dairy, so I had him bring in some rice milk. I was delighted to see that this type of milk worked just as well as the half and half. All in all, we had a fabulous time and I am sure this recipe will live on in the hearts of my students. Edited to Add (Dec. 22, 2008) I just used this recipe again with twenty-five 4th and 5th graders in an after school cooking class. It fit the bill perfectly as it doesn't need to cook, chill or mix. I was once again surprised about how quickly it turned into soft-serve ice cream. I also had some students whose bags broke again, thus ruining the ice cream with salt water. Next time, I think I will double bag the inner ingredients part. At our next cooking class (a mere week later) several students reported they had made the recipe at home. One of the eighth grade teachers also just made this recipe with his students in his science class to demonstrate physical and chemical changes. He said it went very well and the students loved it!

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Leilani December 22, 2008

This is so fun and sooo good! Much healthier than the stuff from the store. No additives, preservatives and who knows what else. I've gotten where I can't even tolerate the taste of ice cream from the store. Ick! This ice cream rocks! I use whole milk, instead of half & half, and it's great. We add chopped up candy bars or brownie pieces. Delish!

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Piper Lee April 08, 2011

This is so easy and delicious!! I used regular ice as it was all I had but I think that crushed ice would definitely work better. I used sea salt just in case I got any in the small bag (unfortunately I did when I was opening it). Also my recommendation is to double bag, double bag, double bag!! :D I would use a plastic grocery bag to cover the ziplock one as I ended up getting some water leakage and also I would use a plastic sandwich bag around the small ziplock bag to prevent salt to getting by the zipper. Anyways I will be making this a lot as we have a lot of half and half. Thanks for this great recipe!

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tomsawyer June 16, 2009

This recipe made it into our Book #231450. 8/14/08 - We doubled the recipe and it worked great! We used a ziploc bag for the cream, and for the ice/salt portion (we used Kosher salt) we used two plastic grocery bags tied around the ice for a nice tight fit. We then wrapped that very snugly in a towel to keep our hands from freezing and to further make a tight fit. This is so the ice would not break thru as it shook around. This all worked perfectly. Delicious ice cream in about 20 minutes. We've also heard that substituting flavored preserves for the sugar works equally well for say peach or strawberry ice cream. :)

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2Bleu December 28, 2008

My 3 yr old had a blast shaking the bag and wanted more after he inhaled the whole batch himself :)

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vaechell August 08, 2010

I just made this with my niece & nephew they loved it. I followed the directions to the letter. It didn't even take the full 10 minutes for it to thicken up. Thanks for sharing.

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Newmsy November 01, 2009
Homemade Ice Cream...in a Bag!