Ingredients:

  • 1 cup (240ml) heavy cream
  • 1 tablespoon (15ml) granulated sugar
  • ½ teaspoon (2.5ml) vanilla extract
  • 3 cups (approximately 700g) ice cubes
  • ½ cup (130g) rock salt or coarse sea salt

Instructions:

  1. In the quart-sized Ziploc bag, combine heavy cream, sugar, and vanilla extract. Seal the bag tightly, removing as much air as possible. Double-check the seal!
  2. In the gallon-sized Ziploc bag, add the ice and salt. Salt lowers the freezing point of water, allowing the ice cream mixture to get colder than it would with just ice.
  3. Place the sealed quart-sized bag (containing the ice cream mixture) inside the gallon-sized bag (containing the ice bath). Seal the gallon-sized bag tightly.
  4. Shake the bag vigorously for 15-20 minutes. Using a kitchen towel or gloves is recommended to protect your hands from the cold. Occasionally check the inner bag to see if the ice cream is forming.
  5. After 15-20 minutes, carefully remove the smaller bag. The ice cream should be soft-serve consistency. If it's still too liquid, reseal and shake for another few minutes.
  6. Scoop the ice cream into a bowl and enjoy! This homemade ice cream in a bag is best served immediately.