Homemade Vanilla Ice Cream

This is cool to do with the kids


  • Measuring utensil
  • 2 quart size zip-loc bags
  • 1 gallon size zip loc freezer bzg
  • hand towel or gloves to keep fingers from freezing as well


  • 1/2 Cup Milk
  • 1/2 teaspoon vanilla
  • 1 Tbs sugar
  • 4 cups crushed ice
  • 4 tsp salt


  1. Mix the milk, vanilla and sugar together in one quart size bag. Seal tightly, allowing as little air to remain I the bag as possible. Too much air left inside may force the bag open during shaking.

  2. Place this bag inside the other quart size bag again leaving as little air inside as possible and sealing well. by double-bagging, the risk of salt and ice leaking into the ice cream is minimized.

  3. Put the two bag inside the gallon size bag and fill the bag with ice, the sprinkle salt on top. Again let the air escape and seal the bag. wrap the bag in a towel or put on your gloves and shake and massage the bag, making sure the ice is surrounding the cream mixture.

  4. 5 to 8 mins is adequate time for the mixture to freeze into ice cream

  5. Tips: Freezer bags work best because they are thicker and less likely to develop small holes allowing the bags to leak. You can get away with using regular Zip-loc bags for the smaller quarts sizes, because you are double-bagging. Especially if you plan to do this indoors, we strongly recommend using gallon size freezer bags.