Prep 5 mins
Cook 10 mins
This is perhaps the easiest ice cream recipe out there! It is a ton of fun to make too! I first made this in Chemistry class a couple of years ago...so it is educational as well! Feel free to mess around with this one- maybe sneak a little malted milk in the mix, or a little chocolate syrup. It's is not exactly gourmet ice cream or anything, but it's tasty!
- 1 cup 1% low-fat milk (Or any kind of milk, I always have 1% in the house)
- 2 tablespoons sugar or 2 tablespoons artificial sweetener
- 1 teaspoon vanilla
- 3 cups ice cubes
- 1⁄4 cup rock salt (Whatever kind of salt you have on hand works fine)
- In a quart-sized (regular) ziploc plastic bag, mix together the milk, sugar, and vanilla.
- Seal the bag tightly, without leaving a lot of air inside.
- (If you are a little paranoid about it leaking out, feel free to tape it up!).
- In a gallon-sized ziploc plastic bag, mix the ice and salt.
- Place the sealed quart-sized bag in the gallon-sized one.
- Securely seal the gallon-sized bag without leaving very much air in the inside.
- Shake, mush, and squish the bag for 6-10 minutes, or until the ice cream has set to a soft serve consistency.
- Remove the inside bag (maybe even rinse off the salt) and you can either eat the ice cream right out of the bag with a spoon, or pour it into a small dish.
- If you want the ice cream to be more firm, feel free to throw the bag into the freezer for a little while!
I threw all the ingredients in the blender (with half the salt, because it sounded like a lot). And I about died since it tasted like pure salt! We are going to try again omitting the salt! Looked super yummy though!
I thought that this was the craziest method - my husband and I were laughing the whole time: we thought for certain that we were doing something wrong. Ha! I am so glad that it worked, and it made tasty ice cream too!! I doubled the recipe, using 2 gallon sized bags and used brown sugar instead of regular. Delicious, just what we wanted at the spur of the moment! Thank you :D