Category: Grub Garage
No ice cream? No problem!
What you Need
1 gallon size freezer bag
1 quart size freezer bag
2 trays of ice cubes
2 tablespoons sugar
1 to 2 teaspoons of your favorite flavoring extracts...vanilla, almond,
lemon, cocoa powder, chocolate syrup, strawberry syrup, caramel sauce,
etc.
1/2 cup reduced fat or whole milk
6 tablespoons salt
Equipment:
Measuring cups and spoons
Scissors
A bowl and spoon
Winter gloves
Optional:
Chocolate chips, butterscotch chips, m&m's nuts, nuts, etc.
Toppings such as sprinkles, whipped cream, cherries, etc.
Step 1. Put the milk and sugar in the quart size bag. For vanilla ice cream,
add vanilla extract. For chocolate ice cream, add cocoa powder. You can
also experiment with other flavors by using other extracts or sauces. Add
1/4 cup of chocolate chips, nuts, or any other kind of candy if you'd like.
Seal the smaller bag.
Step 2. Add the salt and ice cubes in the gallon size bag. Put the smaller
bag inside the bigger bag and seal the bigger bag.
Step 3. Put on your winter gloves, and shake vigorously for 7 to 10
minutes.
Step 4. Remove the smaller bag from the bigger bag. The smaller bag now
contains ice cream. Cut a whole in the corner of the bag and squeeze into
a bowl.
Step 5. Garnish with any toppings you like, and enjoy!
Wow this sounds so easy! I'll have to give this a try. Thanks Apple!
No problem. I'll definitely be trying this sometime when I have the ingredients.
hey, that's so easy! many people make ice cream differently but this recipe is
way easier and less messier! thanks, kristin! I'll try it when I have all the
ingredients. I'm gonna need a lot of chocolate for this yummy thing!
Yes, a lot of people make ice cream with an ice cream maker. This way is so
much easier. You're basically doing the same thing the ice cream maker is
doing. It only makes one serving, but you could always take another gallon
size bag and double the recipe, so instead of using the quart size bag for the
milk mixture, you could use another gallon bag.
This ice cream will be grainy and full of crystals as it has too much water and not enough fat. Good smoothe ice creams are balanced out with an appropriate amount of double cream.
I love homemade ice-cream but this method will be for the people who wants to exercise their hands. I prefer the machine to do the work.
There won't be any air in this ice cream. It will be heavy, grainy and not have
a very good mouth feel. What you're making here is milk slush, not ice cream.
There is a reason you churn ice cream instead of shaking it. it forces air into the
mixture. Too much air and you get low quality ice cream. Not enough and you
get slush or ice. This method might work if you just really want sweet and cold
milk, but that's about it.
I don't like that method. I always wanted to make a slushie in my freezer but sometimes my drinks freezing and getting real hard so I not sure what the correct slushie freezing point is.
Well, if you're making it in your freezer, you'd have to include something that
would prevent the water from freezing. That's called sorbet. Usually you'd use
vodka, since alcohol freezes at a lower temperature than water, so the liquid
would stay as a slushy. That's the only way I know of to make a slushy in the
frezer. otherwise, use a blender, much faster.
I will try the blender one day. But I was thinking of making something non-alcoholic. Like something we would buy at the mall.
Chances are any store at the mall uses a blender rather than the freezer for
any kind of slushy.
Actually I think they have probably a slushie machine not the regular blender. Whenever I buy one I just tell them the flavor and they just push the button and it falls in to the cup. All the stuff is loaded in to the machine so you could choose what you want. I wished I owned a slushie machine though. lol