Ice Cream in a Bag
Recipe courtesy of Family Nutrition Program, Kansas State University, Manhattan, Kansas.
1 tablespoon granulated sugar
1/4 teaspoon vanilla extract
2 tablespoons raspberries or other soft fruit
1/2 cup whole milk*
1/2 cup rock salt
- Open a pint zip-type bag, add sugar, vanilla extract and soft fruit. Seal bag tightly and mix well by squeezing with fingers.
- Open bag and add milk. Squeeze out extra air, zip tightly and mix well.
- Open a gallon zip-type bag, add rock salt and fill halfway with ice cubes.
- Put pint bag inside gallon bag, seal well and shake bag for 5 to 10 minutes or until liquid has changed to ice cream.
Makes 1 serving.
*For richer, creamier ice cream substitute half-and-half for the whole milk. (Note: Nutritional analysis is for whole milk only.)
Tip: Try cookie bits and crumbles, or a variety of fruits in the ice cream. Soft, ripe bananas, strawberries, blueberries, raspberries, peaches or pears all work well.
Nutritional Information Per Serving (1 recipe): Calories: 130; Calories From Fat: 35; Total Fat: 4g; Saturated Fat: 3g; Cholesterol: 55mg; Total Carbs: 20g; Fiber: 0g; Sugar: 18g; Protein: 4g; Sodium: 55mg.
Recipe and photograph courtesy of Family Nutrition Program, Kansas State University, Manhattan, Kansas.