Food & Cooking Recipes Dessert & Treats Recipes Ice Cream in a Bag 3.4 (31) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 24, 2023 Print Rate It Share Share Tweet Pin Email Yield: Makes about 1 1/2 cups Who needs an ice cream maker when you can make ice cream in a bag? This time-honored technique really works, plus it's a fun science experiment to do with kids. They can take turns shaking the freezer bag of heavy cream, milk, sugar, salt, and vanilla to make the ice cream. Is it chemistry or magic? Ingredients 1 cup heavy cream ½ cup milk ⅓ cup sugar ¼ teaspoon pure vanilla extract 2 ½ pounds ice cubes 2 ½ pounds coarse salt Directions In a large bowl, whisk together heavy cream, milk, sugar, and vanilla until well combined. Pour mixture into a 1-quart resealable plastic bag. Squeeze out all the air and seal to close. In another large bowl mix together ice and salt. Fill a 1-gallon resealable plastic bag 1/3 full with ice mixture. Add bag with cream mixture and continue adding ice and salt mixture until bag is filled; you may not need to use all the ice and salt. Seal to close. Shake bag about 10 minutes until cream mixture is no longer liquid. Let cream mixture rest, covered with ice, another 5 minutes until firm. Serve immediately. Cook's Notes This unique recipe for ice cream in a bag is from Saul Griffith's book Howtoons: The Possibilities Are Endless! Rate it Print