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Ice Cream in a Bag

Ice Cream in a Bag

In honor of National Vanilla Ice Cream Day, Maria Provenzano has a soft serve DIY for kids.
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

  1. Mix the powdered sugar, meringue powder, lemon juice, and vanilla extract together in a stand mixer with a whisk attachment.
  2. With the mixer on low, stir 4 tablespoons of water
  3. Beat until very thick, about 15 minutes
  4. Divide the mixture into separate bowls and add the food color of your choice and mix until well combined
  5. Scoop the colored mixtures into piping bags with a small round tip
  6. Cover a baking sheet with a silicone mat or parchment paper (wax paper also works) and pipe long, thin line of the sprinkle “batter”
  7. Repeat with all of the colors
  8. Let the icing strips dry about 24 hours
  9. You can use a knife, or simply break them up with your hands
  10. Store the sprinkles in an airtight container


DIRECTIONS FOR HARD SHELL CHOCOLATE SAUCE

  1. Make a double boiler by placing a heatproof bowl over a pan with simmering water (making sure the water isn’t touching the bowl).
  2. 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.


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