What kind of salt should I use for ice cream in a bag?

For the best results with an ice cream in a bag recipe, use rock salt or coarse kosher salt. These larger salt crystals dissolve slower and create a colder brine around your ice cream mixture, which is essential for rapid freezing. Fine table salt can work in a pinch, but it dissolves too quickly, making the ice less effective for a sustained period.

Why do you put salt on the ice for ice cream in a bag?

Salt is added to the ice (not the ice cream mixture itself!) because it lowers the freezing point of water. This means the ice and salt mixture can get much colder than ice alone (below 32u00b0F or 0u00b0C). This super-cold brine then rapidly absorbs heat from the cream mixture, causing it to freeze quickly and turn into delicious ice cream in minutes.

Can I use different types of milk or cream for this ice cream in a bag recipe?

Yes, you can experiment! While heavy cream and whole milk provide the creamiest results due to their fat content, you can use lighter milks or even dairy-free alternatives. However, be aware that substituting lower-fat options or dairy-free milks might result in a slightly icier texture, as fat helps prevent large ice crystals from forming. For the classic rich taste of an ice cream in a bag recipe, stick to full-fat dairy.

How do I prevent the ice cream in a bag from leaking or getting salty?

To prevent leaks, use high-quality, heavy-duty freezer bags and double-check that both the small bag (with the cream) and the large bag (with ice and salt) are sealed tightly, with as much air removed as possible. To avoid salty ice cream, always wipe down the outside of the small bag thoroughly with a clean towel after removing it from the ice-salt mixture, before opening and serving. This ensures no salt-water residue gets into your sweet treat.

ice cream in a bag recipe: 15-Minute No-Churn Fun for Everyone

Name: Classic 15-Minute Ice Cream in a Bag Recipe
Prep time: 10 min
Cook time: PT-494877H21M14S
Total time: PT-494877H21M14S
Cuisine: American
Ingredients: 1 cup heavy cream; 1/2 cup whole milk; 1/4 cup granulated sugar (or to taste); 1 teaspoon vanilla extract; About 4-6 cups ice; 1/2 cup rock salt or kosher salt; 1 quart-sized resealable plastic bag; 1 gallon-sized heavy-duty resealable plastic bag

Ingredients

Scale

1 cup heavy cream
1/2 cup whole milk
1/4 cup granulated sugar (or to taste)
1 teaspoon vanilla extract
About 4-6 cups ice
1/2 cup rock salt or kosher salt
1 quart-sized resealable plastic bag
1 gallon-sized heavy-duty resealable plastic bag

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Instructions

Step 1: In the small (quart-sized) resealable bag, combine the heavy cream, whole milk, granulated sugar, and vanilla extract. Seal the bag tightly, pressing out as much air as possible.
Step 2: Fill the large (gallon-sized) resealable bag about two-thirds full with ice. Add the rock salt (or kosher salt) over the ice. This salt is crucial for making the ice mixture colder than freezing point.
Step 3: Place the sealed small bag containing the ice cream mixture inside the large bag with the ice and salt. Seal the large bag tightly, ensuring no air is left inside and both bags are securely closed.
Step 4: Wrap the large bag in a kitchen towel or put on gloves to protect your hands from the cold. Vigorously shake, toss, and massage the bag for 5-10 minutes. You'll notice the liquid in the small bag beginning to solidify into ice cream.
Step 5: After about 5-7 minutes, open the large bag to check the consistency of the ice cream in the small bag. If it's not firm enough, reseal both bags and continue shaking for a few more minutes until it reaches a soft-serve consistency.
Step 6: Carefully remove the small bag from the large bag. Wipe off any excess salt water from the outside of the small bag with a clean towel to prevent it from contaminating your ice cream.
Step 7: Open the small bag and use a spoon to scoop out your freshly made ice cream into a bowl. Enjoy immediately with your favorite toppings!

Notes

For best results, use heavy-duty freezer bags to prevent leaks. Double-bagging the cream mixture (placing the small bag inside another small bag) can also add an extra layer of security. Wear gloves or wrap the bag in a towel to protect your hands from the cold while shaking. For a firmer ice cream, you can place the finished product in the freezer for an additional 15-20 minutes after shaking.

Prep Time: 10 minutes
Cook Time: 5-10 minutes
Category: Desserts & Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350 kcal
Sugar: 26 g
Sodium: 50 mg
Fat: 26 g
Saturated Fat: 16 g
Unsaturated Fat: 8 g
Trans Fat: 1 g
Carbohydrates: 28 g
Fiber: 0 g
Protein: 4 g
Cholesterol: 100 mg

Ingredients

Instructions

Notes

Nutrition

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