It’s hot. We literally broke records this last week, and you’d think that at some point I’d acclimatize, but yeah, that’s apparently not happening. Which is why you’re going to be seeing a fair few posts on popsicles and ice cream in the next few weeks. I just don’t have it in me to even make things like Rice Krispie treats because turning on the stovetop just feels like torture. Ice cream in a bag is a great dessert when the weather’s like this for more than one reason. Let me enumerate:
- Ice cream in a bag is an activity that takes up the better part of an hour – from putting the bags together to shaking and eating it.
- It tastes really good, so definitely worth it that way.
- It only makes a few servings, so there isn’t tons of ice cream in your fridge screaming to be eaten instead of dinner, whether it’s you or your kid who wants to do the eating. It’s a one and done deal, which is a good thing, at least, if you’re the parent of my toddler 🙂
- The kids can shake and smoosh to their heart’s delight, and this takes a good deal of energy!
I have some pictures, but they don’t really do the ice cream justice. Since it’s been 100+ the last few days, the ice cream melts literally before I take pictures.
See? Super soft serve, and this is roughly 1 minute after taking it out of the ice. If you do this in more normal weather, the ice cream is actually scoopable and looks like real ice cream. The positive side is that no matter what the melting situation is, the stuff tastes sooooo good!
Ice Cream in a Bag
- 1 cup heavy cream
- 2 Tbsp sugar
- 2 Tsp vanilla
- 6 Tbsp rock or ice cream salt
- In a quart freezer bag (or a double bagged ziploc), mix together cream, sugar, and vanilla. Seal bag.
- In a gallon freezer bag (or a double bagged ziploc), place salt and ice.
- Put quart bag into gallon bag and seal gallon bag.
- Shake bag for 15-20 minutes or until ice cream reaches desired texture and consistency.