Got 5 Minutes? Make Ice Cream In A Plastic Baggy

It’s hot here in Brooklyn and we could really go for some ice cream… if only we could make some in 5 minutes using 2 ziplock baggies and this carton of half and half… oh wait. We can! From BoingBoing:

Here’s a pretty damned simple ice-cream recipe: combine ingredients in a baggie. Fill a bigger baggie with ice, salt and the baggie of ingredients. Shake for five minutes. Ice cream. Who knew?

1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.
2. Put milk, vanilla, and sugar into the small bag, and seal it.
3. Place the small bag inside the large one and seal again carefully.
4. Shake until mixture is ice cream, about 5 minutes.
5. Wipe off top of small bag, then open carefully and enjoy!

You can also put the ingredient bag in a coffee can full of ice and salt and tell children to kick it. Children love to kick things. —MEGHANN MARCO

Ice Cream in a Bag [via BoingBoing]
(Photo: emily bean)


Edit Your Comment

  1. Who knew?

    Science teachers trying to pass off an ice cream party as a demonstration on changing the temperature at which something freezes.

  2. junkmail says:

    This recipe is more for a shake than actual ice cream. If you want it closer to actual IC consistency, you’ll have to stick it in the freezer for awhile.

  3. BillyShears says:

    Those are some pretty lousy instructions. Why seal the bag if you’re just going to open it again to put the smaller baggie inside? Is there any way to do this without having to extract a messy, small bag for a newly fresh batch of ice cream?

  4. MercuryPDX says:

    @BillyShears: Yes, get one of these:

  5. MommaShenobi says:

    This sounds like fun, will try it. If adding ingredients (chocolate chips etc..) would it be necessary to increase the mixture of the salt/ice for better consistency?

  6. MommaJ says:

    Yup, my kid’s chem. teacher did this in class today. Way to play out the last few days of school without actually doing anything, teach. And isn’t this ice milk?

  7. vr4z06gt says:

    the quicker you freeze the smoother the crystals, maximize ice and salt, plain old table salt will do just as fine, remember kids freezing point depression is a simple phenomenon and it is dependent on the number if ions, or molecules, present in suspension to keep the water from crystallizing, and not the identity of the compound. So dump in as much salt as you and get and watch how cold it will get.

    o yea you will need to deep freeze for a few hours to get decent quality as well.

  8. kerry says:

    @Rectilinear Propagation: When I was in 1st grade my teacher brought in a jar filled partway with heavy cream, and a box of saltine crackers. She had us sit in a circle, and she told stories while we passed the jar around, each taking turns shaking it. After a few rounds, the jar was filled with butter, which we got to eat on the crackers. It was one of the best things I ever did in school, bar none. I still know that teacher, and she still does that lesson.

  9. markwm says:

    @kerry: Interesting. We did the same thing in either 1st or 2nd grade.

  10. zolielo says:

    @kerry: Ah, fond memories of making butter.

  11. segfault, registered cat offender says:

    @Rectilinear Propagation:

    Yep. We made ice cream this way in my ninth-grade Science class.

  12. Joey B says:

    I was wondering why there was a tiny dinosaur in the ice cream until I clicked through to Emily’s Flickr page.

  13. digitalgimpus says:

    Tried this once in school… didn’t work.

    Had a pretty bad milkshake at best.

  14. Ryuuie says:

    I tried this in my senior year of High School. It was quite interesting.

    Instead of ice, we just used snow (since it was winter at the time) and we shook up the bag each time we added new ingredients. The snow actually helped a lot better than ice would and the result was soft-serve ice cream.