1/1 Photo of Make Your Own Chocolate Ice Cream in Baggies
I made vanilla ice cream with my students this year, and then came across this recipe that is a bit easier to make.
My Private Note
Units: US | Metric
- 1Pour the chocolate milk into the quart sized ziploc bag.
- 2Seal the bag securely making sure all the air is out of the bag.
- 3Put 3 cups of ice into the gallon ziploc bag.
- 4Add 3/4 cup to 1 cup salt (sodium chloride) to the bag of ice.
- 5Place the sealed quart bag inside the gallon bag of ice and salt removing excess air from bigger bag.
- 6Seal the gallon bag securely.
- 7Rock and squish the gallon bag from side to side. Do not be too rough because the bag may break.
- 8Also, if the ourside bag springs a leak, place it inside another gallon bag, or just start over with the ice step with another bag.
- 9It's best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.
- 10Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
- 11If it does not harden within 15 minutes, add more ice and salt to your bag and continue mixing.
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Nutritional Facts for Make Your Own Chocolate Ice Cream in Baggies
Serving Size: 1 (606 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 207.5
- Calories from Fat 76
- Total Fat 8.4 g
- Saturated Fat 5.2 g
- Cholesterol 30.0 mg
- Sodium 157.1 mg
- Total Carbohydrate 25.8 g
- Dietary Fiber 2.0 g
- Sugars 23.8 g
- Protein 7.9 g
The following items or measurements are not included: