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SKYBOYSMOM Posts: 1,152
6/6/08 12:37 A

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Ziploc Freezer Bag Ice Cream

1/2 cup heavy whipping cream
(for a lighter ice cream use half and half or whole milk)
2 Tablespoons white sugar
1/4 tsp vanilla extract

Put ingredients in a 1 pint Ziploc Freezer Bag and zip shut. Take
a larger size Ziploc Freezer Bag and put the Ice Cream Bag
inside of it then add crushed ice until halfway full then sprinkle 6
tablespoons of salt on top and zip the bag shut.

Gently shake, turn, toss and knead the bag so the mix can get
cold enough to make ice cream. After 5 or 10 minutes, the liquid
from the inner bag will start to harden and turn into ice cream.

Continue to shake, turn, toss and knead the bag. When the ice
cream reaches the consistency you desire, open the Ziploc and
remove the bag with your ice cream .

Be sure to rinse off the Bag with the ice cream to remove any
salt residue before opening and eating. Grab a spoon and enjoy!
Note: Do Not double this recipe, it doesn't work well for bigger
portions.
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Ziploc Icecream
From: cookie Email:
Date: Monday, August 15, 2005 (8:25:23 AM AZ)


Read about this in Sunday's paper. And what could be easier. Here it is.

1/2 cup milk (ff or combination of ff and evaporated skim)
2tsp. sugar or Splenda
1/2 tsp vanilla or other flavoring.

Put ingredients into a quart freezer bag and make sure it's sealed. In a gallon freezer bag add about a cup of icecubes and 2 tbsp. of salt (regular salt will do). Place the sealed quart bag into the gallon bag and seal. Shake and massage the bag for 7 to 10 minutes or until it looks and feels like icecream. Remove small bag and wipe the salt off the top before you open it to serve.

This sounded like a winner to me, especially since there was nothing to wash. It said you could increase the ingredients to make 2 servings. It's on the menu for tonight.
Cookie


POSTED REPLIES TO THIS MESSAGE (OLDEST TO NEWEST)
Subject: Re: Ziploc Icecream
From: anninsd Email:
Date: Monday, August 15, 2005 (11:49:50 AM AZ)


We've done this same type of thing at a camp out using a 1 lb. coffee can and a 3 lb. coffee can. Little can with ingred. big can with ice and salt put little can in big can. Then you roll the cans until the 'ice cream' is hard. Trust me it does take quite a while for the process.

Ann




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