How was your weekend? Mine was short because at 5am Sunday morning I flew out to Louisiana to meet with the Tabasco folks along with a couple other bloggers. I’m going to be doing some freelance recipe development work for them soon and am getting the grand tour as we speak. Let me just say…it’s spicyyyyyyy. More details on that later!
First, let’s talk about this. And the fact that you don’t need an ice cream maker to make it.
So apparently, it’s a “thing” to make ice cream in a plastic bag. How did I never know about this?! All you do is fill a large plastic bag with ice and salt, fill a small plastic bag with milk, sugar and vanilla, then put the sealed little bag in the big bag, seal the whole thing tight and shake like your life depended on it for ten minutes!
I wore mittens for the occasion. And black stretchy pants…nothing new there! (what’s going on with my big toes? It looks like they are waving hi.)
You will need to pick up some ice cream salt though. I found this at my local supermarket in the salt and spices section.
Like I said, you just fill one large gallon size bag with ice cubes and this salt, then fill another smaller plastic bag with the ice cream ingredients: milk (I used whole milk for creaminess factor), vanilla extract and a couple tablespoons of sugar….then put the small bag in the big bag and seal tight!
The process isn’t too photogenic, but the result sure is!!
It was delicious, but unfortunately I was about to leave to teach a yoga class so I stuck my bowl in the freezer to have when I got home later…yeah, bad idea. It got really icy and I ended up just picking out the cookies and tossing the rest. Boo. So my words of advice to you, lovely ice cream makers, is to eat this immediately after making it! It’s delicious and such a fun activity to do by yourself or with your kids.
Also, if shaking yourself, a cute pair of fuzzy mittens comes in very handy.
Homemade Ice Cream without an Ice Cream Maker (cookies n’ cream flavor)
serves 1-2 depending on your sweet tooth
adapted from this recipe (warning: when you open this page, a loud video plays…I don’t recommend it at work!)
1 cup milk (I’d personally recommend whole milk for this but I’m sure you could really use whatever you want)
1 tsp vanilla extract
2 tbsp sugar
6 Oreo cookies (or other chocolate sandwich cookies), crushed
1/2 cup ice cream salt
1 gallon size ziploc bag
1 quart size ziploc bag
sprinkles for serving!
Fill the larger plastic bag with ice and ice cream salt. Carefully fill the smaller bag with the milk, vanilla and sugar. Seal the small bag TIGHT. Place the small bag inside the large ice-filled bag and seal large bag tightly.
Shake bag up and down for 10 minutes, until ice cream has formed!
Scoop out ice cream and combine with crushed cookies, or topping of choice.