Thoughts of homemade ice cream probably bring to mind visions of a whirring electric ice cream maker — or, for some, the old-fashioned hand-crank version. But there is another way. Ever tried making ice cream in a bag? Mississippi State University Extension Agent Vivian Cade has, and she shares a few tips on this quick frozen treat that is easy on ingredients and time. Plus, it’s a slam dunk if you have kids to entertain. (Sleepovers? Back-to-school parties? Church youth groups?). They’ll enjoy making it as much as they will eating it. And since everything is made in plastic baggies, clean-up is simple.
“The kids love it. It’s a lot of fun for them,” said Cade. She and Extension Agent Jane Chamblee have used the activity at several 4-H camps this summer, including a STEM camp at Columbus Air Force Base and a 4-H Learn by Doing camp at the Lowndes Extension facility.
“This Ziploc method is a five-to-10 minute method,” Chamblee explained. “It takes less time, and the ice cream usually ends up having a better texture. However, you’ll need rock salt — an ingredient which is not a common household item, yet not hard to find in your local supermarket.”
Ice cream in a bag can even serve as an edible science lesson, exploring the chemistry involved in starting out with refrigerated or room temperature ingredients and cooling them down fast, transforming everything into a delicious dessert. Teachers could make it a student activity and expand on the process.
Whole lotta shakin’
One part of this recipe most kids get a kick out of is that it calls for “A Whole Lotta Shakin’ Goin’ On,” to borrow from the king of rock ‘n’ roll.
Once ingredients are bagged, they need to be shaken for up to 10 minutes to thicken. Be prepared for the bag to get cold; protect hands with oven mitts, potholders or towels.
“There’s really not an art to it, but if you just keep constant movement on (the bag), the ice cream will make fast,” said Cade.
And the taste?
“It actually is really good,” she said. “I use a little more vanilla than the recipe calls for; that’s up to taste.”
For youth used to “instant” food from store shelves or drive-through windows, making ice cream is a reminder that food doesn’t “just happen,” Cade noted. “Somebody has to make the ice cream. It doesn’t just appear in a carton in the grocery store.”
Getting kids engaged in what they’re eating is a good way to expand food horizons.
“We try to encourage adults who say they have picky eaters at their house to get them involved in making food; they’ll be more apt to eat it. … If you’re making a stir fry or vegetables, if they cut the vegetables up they’re more likely to try it.”
Ice cream in a bag could be a sweet way to start.
ICE CREAM IN A BAG
(Ziploc bag method)
1 cup milk
2 tablespoons sugar (use less if you are using a sweetened milk substitute)
1/2 teaspoon vanilla
2 cups ice
1/4 cup rock salt (may be referred to as ice cream salt)
1-quart Ziploc bag
1-gallon Ziploc bag
Note: Do not pour the rock salt mixture down the sink or in grass as it will kill grass and may damage some pipes.
(Source: Jane Chamblee, MSU Extension Service)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 32 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.