Fresh Fruit Ice Cream in a Baggie recipe

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Ingredients

1 cup half-and-half cream
2 tablespoons white sugar
1 teaspoon vanilla extract
¼ cup chopped fresh strawberries
4 cups ice cubes
¼ cup kosher salt

Nutrition Info

436.2 calories
carbohydrate: 38.9 g
cholesterol: 89.5 mg
fat: 27.9 g
fiber: 0.8 g
protein: 7.4 g
saturatedFat: 17.3 g
servingSize: -
sodium: 22872.6 mg
sugar: 27.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

1 Serving

Recipe Note

Homemade ice cream without the ice cream freezer. Great for dorm rooms! Delicious way to use your fresh seasonal fruit.

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