Ice cream made by hand just tastes better! This week’s Maker Monday project freezes Ice Cream in a Bag for a science lesson along with one sweet treat.
To make ice cream in a plastic bag, you must lower the temperature of the ice to freeze the cream. That’s where the salt comes into play. The salt and ice mixture will lower the temperature to about 14 degrees, allowing the cream mix to freeze and become ice cream. Shaking the bag keeps the cream mixture moving to allow it to freeze evenly. It also adds more air to the finished product so it’s a bit fluffy and smooth.
1 cup half & half
2 tablespoons sugar
1/2 teaspoon vanilla
3 cups ice
1/3 cup kosher salt or rock salt
Gallon-size plastic zipper bag
2 quart-size plastic zipper bags
Pour the half & half into the smaller plastic bag. Add the sugar and vanilla and mix.
Put the ice in the larger bag. Add the salt and mix well, shaking to ensure that the salt and ice are well mixed.
Carefully seal the bag with the cream mixture, then place inside the second bag to be sure the mixture doesn’t leak out. Place the cream mix bag inside the ice and salt bag. Then start shaking! Shake for about 10-15 minutes, making sure the cream bag is buried deep inside the ice bag, until ice cream forms to a soft serve consistency.
It helps to takes turns. It’s really cold! We used oven mitts to keep our hands from freezing. A dish towel will work, too.
If the ice cream isn’t quite the consistency you’d like, place the smaller bag in the freezer for about an hour.
Spoon into bowls and add your favorite toppings. Our ice cream tasters preferred cherries and sprinkles!
For more Maker Monday projects and other fun stuff for kids, visit the Kidsburgh Activities page.