Best 7 Doughnut Flavored Plastic Bag Ice Cream Recipes

DOUGHNUT-FLAVORED PLASTIC BAG ICE CREAM

Steps:

• In a large bowl, whisk together the half-and-half, milk, sugar, vanilla and salt.
• In a quart resealable plastic bag, put the doughnut pieces in the milk mixture. Be sure the bag is tightly sealed, but leave a little air in there so the ice cream has room to expand.
• Put half (about 1 1/2 pounds) of the ice cubes, or enough to fill your bag halfway, and half of the rock salt in the bottom of a gallon resealable plastic bag.
• Place the quart bag inside the gallon bag and then add in the rest of the ice cubes and rock salt. (Make sure the quart bag has ice all around it and if you can fit a little more ice, go for it--but make sure the bag can close easily.)
• Play catch with your friend for about 7 minutes with the bag. You can also put a towel on your counter and roll the bag around on top of it. Once it starts to firm up, stick it in the freezer for 20 to 30 minutes.
• Abracadabra! Ice cream for you and your friend! Garnish with toppings if desired.

EASY ICE CREAM IN A BAG

Steps:

• Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
• Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
• Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.

ICE CREAM IN A BAG

Steps:

• For the base ice cream: Stir the milk, sugar and vanilla together in a medium bowl. Pour 1/2 cup of the mixture into a sandwich-size resealable plastic bag. Make vanilla ice cream or add in your desired flavors to make mint chocolate chip, chocolate or strawberry ice cream. Tightly seal the bag. Put that bag into another sandwich-size resealable plastic bag and tightly seal. Repeat with the remaining batter and desired flavors.
• Place the ice and the salt into a 4-quart food storage container with a lid. Put the filled bags into the container and secure the lid. Shake the container until the mixture is frozen and resembles ice cream, about 5 minutes. Remove the bags with the ice cream in it from the outer bag and snip a large piece off one corner of each bag. Pipe the ice cream into small bowls.

ICE CREAM IN A BAG

Steps:

• In a large bowl, whisk together heavy cream, milk, sugar, and vanilla until well combined. Pour mixture into a 1-quart resealable plastic bag. Squeeze out all the air and seal to close.
• In another large bowl mix together ice and salt. Fill a 1-gallon resealable plastic bag 1/3 full with ice mixture. Add bag with cream mixture and continue adding ice and salt mixture until bag is filled; you may not need to use all the ice and salt. Seal to close.
• Shake bag about 10 minutes until cream mixture is no longer liquid. Let cream mixture rest, covered with ice, another 5 minutes until firm. Serve immediately.

HOMEMADE ICE CREAM...IN A BAG!

Steps:

• Put first 3 ingredients in the smaller Ziplock bag and seal bag (Make sure it is tightly closed!). Put ice and rock salt in the larger bag and then add the filled small bag. Seal the large bag.
• Squeeze bag until ice cream is thickened, about 10-15 minutes.
• Remove small bag, unseal, and eat with spoon.
• No need to even dirty a bowl!

VANILLA ICE CREAM IN A BAG

Steps:

• In a small resealable plastic bag, combine the milk, sugar, evaporated milk and vanilla. Press out air and seal. In a large resealable plastic bag, combine the ice and salt; add the sealed small bag., Seal the large bag; place in another large resealable plastic bag and seal. Shake and knead for 5-7 minutes or until cream mixture is thickened. Serve immediately or freeze.

FRESH FRUIT ICE CREAM IN A BAGGIE

Steps:

• Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag.
• Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes.
• Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.