This ice cream in a bag works as a gorgeous weekend treat for the kids, as well as a fun science experiment!
Although it doesn't feel like the weekend, much less Easter weekend, you may still be looking for a couple of fun ways to make it feel special for the kids - and this ice cream in a bag might just do the trick.
We saw this amazing recipe from Ciara Attwell (@myfussyeater on Instagram) during the week and we have been dying to try it ever since. Not only does it look delicious, but this activity also doubles as a science experiment for any curious little minds out there.
According to Ciara, adding salt to the ice means that the freezing temperature of the ice reduces, making it cold enough to freeze the milk and cream. Who knew?
And the best part about this homemade ice cream in a bag is that it could not be easier to make - no fancy ice cream maker necessary. All you need is:
- 300ml of double cream
- 200ml of milk
- 2 tbsp of sugar
- 1 tsp of vanilla extract
- 700g of ice cubes
- 5 tbsp of salt
- 2 large zip lock bags
How to make ice cream in a bag.
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Add the milk, cream, sugar and vanilla to one ziplock bag.
Put the milk, cream, sugar and vanilla into one of your ziplock bags and mix well. Make sure to push any air out of the bag and zip it closed.
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Add the ice and salt to the second ziplock bag.
Put the ice and salt into the second ziplock bag and mix it around.
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Put the ice cream bag into the bag with the salt and ice.
Put the bag with the ice cream mix into the bag with the salt and ice. Push out the air and seal it.
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Move it around!
Move the ice cream bag around the ice for around twelve minutes - this will give it the consistency of soft serve. Feel free to keep moving the ice cream around to make it harder if you wish!
Serve it up and eat straight away! This recipe will make four small servings.
Will you be giving this fun recipe a go this weekend?
