Ice Cream in a Bag

By: From: Hy-Vee Dietician Nikki Augustine
By: From: Hy-Vee Dietician Nikki Augustine

Ingredients

¼ cup sugar
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup rock salt (regular table salt will work, but
may take longer to chill)
Ice cubes (enough to fill each gallon-size bag
about half full)
2, 1 pint-size recloseable freezer bags
1 gallon-size recloseable freezer bag

Directions

1. Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly. Place bag with cream mixture inside second pint-size bag. Seal tightly.

2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bags inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.

3. Take the smaller bag out of the larger one, add mix-ins, if desired, and share with a friend.



Makes 2 servings
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