Making ice cream in a bag is one of the most delightful and interactive desserts you can prepare at home! This classic no-churn method is perfect for summer gatherings, children’s parties, or anytime you’re craving homemade ice cream without the need for an expensive ice cream maker. The magic happens when simple ingredients are shaken vigorously in a bag surrounded by ice and salt, creating a creamy, dreamy frozen treat in just minutes.
This technique has been beloved for generations because it’s not only foolproof but also incredibly fun. The science behind it is fascinating—the salt lowers the freezing point of ice, allowing the mixture to get cold enough to freeze your ice cream base while you shake and move the bag. It’s the perfect activity to get kids involved in the kitchen, teaching them about temperature and phase changes while rewarding them with delicious homemade ice cream.
What makes this recipe so special is its simplicity and versatility. You can start with a basic vanilla version and then experiment with countless flavor variations. Whether you prefer classic vanilla, rich chocolate, fruity strawberry, or more adventurous flavors like salted caramel or cookies and cream, this method works beautifully for them all. The texture you’ll achieve rivals many commercial ice creams, with a smooth, creamy consistency that melts beautifully on your tongue.
The beauty of making ice cream in a bag is that you need minimal equipment and ingredients. Most of what you need is probably already in your kitchen. Plus, there’s something wonderfully nostalgic and satisfying about the hands-on process. Unlike modern ice cream makers that do all the work for you, this traditional method connects you to the actual creation process. You’ll appreciate every spoonful so much more knowing you made it yourself, the old-fashioned way.
I love serving this ice cream at summer parties because it’s such a conversation starter. Guests are always amazed when I tell them it’s homemade and made right there in a bag. You can even set up an ice cream bar where guests customize their own flavors, making it interactive entertainment and dessert all in one. For more creative dessert inspiration, check out our best heavy cream recipes that showcase the versatility of quality dairy products.
This recipe is also perfect for those who want to avoid artificial ingredients and additives found in many store-bought ice creams. You control exactly what goes into your frozen treat, ensuring quality ingredients from start to finish. If you’re looking to use quality cream in other delicious applications, our heavy cream pasta recipe is absolutely divine.
The ice cream in a bag method is also budget-friendly compared to purchasing an ice cream maker. You’ll save money while creating memories and enjoying superior homemade ice cream. Whether you’re a seasoned cook or a complete beginner, this recipe guarantees success. The only challenge you’ll face is deciding which flavor to make first!
For more inspiration on incorporating rich, creamy ingredients into your cooking, explore our easy chicken alfredo recipe which celebrates the luxuriousness of cream-based sauces. And if you want to master the art of creamy textures in savory dishes, our perfect creamy pasta recipe is a must-try.
Once you master the basic technique, you’ll find yourself making this ice cream regularly. It’s quick enough for spontaneous dessert cravings yet special enough for entertaining guests. The shake-and-make process is genuinely fun, and the results are consistently delicious. Plus, there’s something inherently joyful about eating ice cream you made yourself in a bag. This is comfort food at its finest, prepared with love and a whole lot of enthusiasm. Get ready to become everyone’s favorite dessert maker!
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Ice cubes (about 4-6 cups)
- 1/4 cup rock salt or table salt
Instructions
- Gather all your ingredients and two ziplock bags—one small freezer bag and one large freezer bag. Having everything ready ensures the process runs smoothly.
- Pour the heavy cream, whole milk, sugar, vanilla extract, and salt into the small ziplock bag. Make sure to leave some headspace in the bag for shaking.
- Seal the small bag completely, pressing out as much air as possible. Double-check that it’s sealed tightly by running your finger along the seal.
- Fill the large ziplock bag halfway with ice cubes, packing them in firmly.
- Sprinkle the rock salt or table salt evenly over the ice in the large bag. The salt is crucial because it lowers the freezing point of ice, allowing it to get cold enough to freeze your ice cream mixture.
- Carefully place the sealed small bag inside the large bag with the ice and salt, making sure it’s surrounded by ice on all sides.
- Seal the large bag completely, again pressing out excess air and ensuring a tight seal.
- Wrap the large bag in a kitchen towel to protect your hands from the extreme cold, or put on insulated gloves if you have them.
- Shake, move, and vigorously agitate the bag for 5-7 minutes. You can shake it up and down, side to side, or even dance with it. The more vigorous the motion, the faster your ice cream will freeze.
- Every 2-3 minutes, carefully open the large bag and check the consistency of the ice cream through the small bag without opening it. You’ll see the mixture gradually thicken and freeze.
- When the mixture reaches a soft-serve consistency (around 5-7 minutes of shaking), carefully remove the small bag from the large bag, wipe off any salt water, and open it.
- Scoop the ice cream into bowls or cones and serve immediately, or transfer to a freezer-safe container for later enjoyment.
- If saving for later, freeze in an airtight container for up to 2 weeks, though it’s best enjoyed fresh within 3-5 days.
Pro Tips
Type of salt is important: Rock salt works better than table salt because the larger crystals dissolve more slowly, maintaining the cold temperature longer. If you only have table salt, use slightly less as it’s more concentrated.
The double bag method is essential: Never put salt directly in the bag with your ice cream mixture, as even a small amount can ruin the flavor. The large outer bag creates a barrier that allows the freezing effect without contamination.
Shaking technique affects results: The more vigorously you shake, the faster your ice cream will freeze and the smoother the texture will be. Recruit friends or family to take turns shaking for the best results and most fun.
Flavor variations are endless: Replace vanilla extract with almond extract, add instant coffee powder for coffee ice cream, blend in fresh strawberries, or fold in chocolate chips once partially frozen. You can also make this with different sweeteners like honey or maple syrup.
Texture customization: If you prefer softer ice cream, remove it from the ice bath slightly earlier. For firmer ice cream, leave it longer or place the finished product in the freezer for a few hours.
Keep hands warm: Wear gloves or wrap the bag in a towel to protect your hands from the cold. The mixture gets extremely cold, and direct contact can be uncomfortable.
No thermometer needed: You don’t need any special equipment to tell when it’s done. Simply feel the outside of the small bag—when it’s frozen solid and you can see the mixture has thickened inside, you’re ready to serve.
Store leftovers properly: If you have leftover ice cream, transfer it to an airtight freezer container and store for up to two weeks. It may become slightly icier than fresh, so let it sit at room temperature for a few minutes before scooping.
Scaling the recipe: This method works for larger batches too. Just use proportionally more of each ingredient and a bigger bag setup, though shaking takes longer with larger quantities.