Sweet Science: Quick Homemade Ice Cream

Today, I’m sharing a throwback no-cook recipe for your scouts to try.

Hand-cranked ice cream made by my mother-in-law is one of my favorite memories of summer. But, being a diabetic and aiming to reduce clutter in my home, I don’t have the desire to buy and store an ice cream maker for the occasional summer treat for my kids.

Instead, I stumbled on a simple recipe for homemade ice cream that’s portion-controlled and quick to make! The kids loved the process, and in 10 minutes – just a few quick songs on our playlist – they had a cool treat on a hot summer day.

Easy vanilla ice cream
1/2 c. half and half or whipping cream
1/2 tsp. vanilla
1 tbsp. sugar
Put in a small plastic bag and seal.

In a gallon bag, add 6 tbsp. ice cream salt or kosher salt, then fill halfway with ice. Add the small baggie; seal the large bag. Shake 10 minutes for a soft-serve consistency.

This post originally appeared on my retired blog, Going Green in Indy.



  1. This is the recipe I use – ICE CREAM IN A BAG
    1 cup milk
    2 tablespoons sugar
    1/2 teaspoon of vanilla
    ice cubes
    about 6 tablespoons salt (can be table, kosher or rock)
    quart size zip loc
    gallon size zip loc
    Put ice and salt in large bag
    Put milk, sugar, vanilla in litte bag get air out and seal shut
    Put little bag into big bag get air out and seal bag.
    Shake until soft ice cream Takes about 5-10 minutes
    .I pair the girls up it is just the right amount for 2 girls to share Open bags cut a corner off of bag and squeeze into cups or bowls and enjoy! You can add toppings.


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