Ingredients for Ice Cream in a Bag
- 1 cup cream (or half and half)
- 1 cup whole milk
- 1/4 cup extra fine sugar or maple syrup
- 1/2 vanilla bean or vanilla extract
- About 1/2 cup kosher salt or ice cream salt
- sealable plastic bags; small and large
- plastic container; optional
Ingredients for Sprinkles
- 4 cups powdered sugar, sifted
- 1/4 cup meringue powder
- 4-6 tablespoons water
- A squeeze of fresh lemon juice, about 1 tablespoon
- 1 teaspoon vanilla extract
- gel food coloring
Ingredients for Hard Shell Chocolate Sauce
- 10 oz. chocolate of your choice; I like dark
- 2 Tbsp. coconut oil
DIRECTIONS FOR ICE CREAM IN A BAG:
1. Add the half and half, milk, sugar and vanilla into a small plastic bag
2. Remove the air and seal tightly
3. Tip: double bag the liquid to prevent salt from getting into the bag
4. Fill the large (gallon size) plastic bag a little over half way with ice
5. Add about a cup of the salt into the bag
6. Place the small bag into the larger bag filled with ice and seal
Tip: is also helps to double bag the larger one as well to prevent it from braking; optional
7. Shake for about 10 minutes
Tip: if doing this with kids you can wrap it with a tea towel or hand towel if their hands start to get cold
8. Then, your ice cream is ready! Remove it from the bags and serve
DIRECTIONS FOR SPRINKLES
- Mix the powdered sugar, meringue powder, lemon juice, and vanilla extract together in a stand mixer with a whisk attachment.
- With the mixer on low, stir 4 tablespoons of water
- Beat until very thick, about 15 minutes
- Divide the mixture into separate bowls and add the food color of your choice and mix until well combined
- Scoop the colored mixtures into piping bags with a small round tip
- Cover a baking sheet with a silicone mat or parchment paper (wax paper also works) and pipe long, thin line of the sprinkle “batter”
- Repeat with all of the colors
- Let the icing strips dry about 24 hours
- You can use a knife, or simply break them up with your hands
- Store the sprinkles in an airtight container
DIRECTIONS FOR HARD SHELL CHOCOLATE SAUCE
- Make a double boiler by placing a heatproof bowl over a pan with simmering water (making sure the water isn’t touching the bowl).
- Place the chocolate and coconut oil in the bowl and allow it to slowly melt; stirring occasionally. Allow to cool slightly before pouring over ice cream.