Ziploc-Bag Ice Cream (Using Milk)
Ingredients :
Using Milk:
Ingredients:
1/2 cup milk (it doesn’t matter what kind, whole, 2%, chocolate, etc.)
1 tbl sugar
1/4 tsp vanilla (you might try other flavorings)
Method:
Method :
* Add these to a pint size zip lock freezer bag and zip shut.
* Place that bag in a larger (quart or larger) zip lock bag Add ice to fill bag 1/2 way, 6 Tablespoons salt (rock or regular)
* Zip that one shut and shake, turn, toss, and mix the bag.
* In about 5-10 minutes you will have cold hands and yummy ice cream.
* Warnings:
Don’t double this it doesn’t seem to work.
* Be sure you get all the salt off the small bag before you open it.
* Ziplocks are easier to come by, and take less space than, small and large coffee cans, when you’re packing for a camping trip.
* You don’t need rock salt.
* The recipe doesn’t call for eggs (like some better ice cream recipes do).
* Brownies can help measure, mix and take turns shaking. I have done this recipe with every age level, and it works well consistently.
* If the weather is especially warm, and the girls don’t shake really hard, it still makes a “pudding shake” and the girls love it.
* Girls can eat out of the individual bags, so there is little clean-up necessary. Just the original mixing bowl, spoon, and teaspoons.