Today I hosted a “Food Science” program at the library. The highlight of the program was making homemade ice cream in a bag. The ingredients used are ingredients that you would typically already have in your pantry or refrigerator at home. A long with the homemade ice cream, we conducted two other food science experiments. One being the infamous Diet Coke and Mentos experiment and the exploding bag experiment. Both were a huge hit.
Below is the recipe for the homemade ice cream, and I’ll have the other experiments posted soon as well. This is a great experiment to do with children especially on a warm day, they are amazed at the fact that THEY made their own ice cream.
Try making with different flavors. Chocolate works and I am hoping to try a mint chocolate chip over the Summer during a different program.
If you have a recipe for homemade ice cream (in a bag or not) send it our way, we’ll post it on our site!
Homemade Ice Cream in a Bag
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 1/4 cup sugar
- 1/4 tsp vanilla
- 1/2-3/4 cup ice cream salt (or cooking rock salt)
- 2 – 3 cups of ice (you may need to add more as you shake)
- 1 quart zip lock bag
- 1 gallon zip lock bag
- Add 1/4 cup of sugar, 1/2 cup of milk, 1/2 cup of whipping cream, and 1/4 tsp vanilla in to the quart size zip lock bag. Seal TIGHT!
- Put 2 cups of ice and 3/4 cup of ice cream salt in to the gallon size zip lock bag.
- Place the sealed quart bag inside the gallon bag of ice and salt. Seal the gallon bag securely.
- Shake the bag in an up and down, side to side motion. Be careful not to shake TOO vigorously.
- Continue to shake for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
- Open the gallon bag and remove the quart size bag. rinse in cold water to remove salt from the outside of the bag.
- Serve and enjoy!