Although it is debatable, ice cream is truly for all seasons. Now that summer is in full swing and shorts and sleeveless shirts have snaked their way back into people’s everyday attire, a cold drink and snack are other elements that are needed in a summer survival pack. 7-Eleven just celebrated its annual holiday of giving out free Slurpees on July 11, and allowing customers to mix and match flavors of Coca-Cola, Blue Raspberry, or Cherry. If you missed out on the chance to acquire the free of charge slushy or partake in the deals and freebies during National Ice Cream Day, you might start to feel like summer is truly coming to a close.
However, a hot summer lasts longer than one day, and the best way to cool off on a warm day is with your own endless supply of homemade ice cream. We’ve seen what a Ninja Creami can do, but let’s take it back to elementary school days and rediscover a once-fun activity: ice cream made in a Ziplock bag.
Science teachers used to incorporate fun projects like this to stimulate learning while also leaving the class with a sweet treat. Though not exactly definite, ice cream made in a bag can be traced back to the 19th century when people discovered that adding salt to ice can lower its freezing point and allow for cream mixtures to freeze faster. Inspired by hand-cranked ice cream makers, which used the same process of using salt and ice around a canister, the emergence of using a bag to do similar work grew in popularity in classrooms and summer camps.
Making ice cream in a bag seems to be making a comeback because of parents wanting to do something fun at home with their kids, or, if you’re like me, some people are curious if it tastes good or was just nostalgic. In order to make great ice cream, it’s good to go back to its scientific roots of salt and ice to learn more about the frozen treat that has commemorated sleepovers, late-night cravings, and memorable science classes.
How does ice and salt create ice cream?
A sort of magic happens when ice, salt, and a bagged ice cream mixture are shaken vigorously together. However, Boston University physics professor Rama Bansil calls this process ‘freezing point depression.’ Bansil says, “When you add salt to water it lowers the freezing point of the water.” In other words, when you add salt to ice, it makes the ice start to melt. The ice needs heat so it starts to pull on any heat surrounding it (think your ice cream mixture) which makes everything even colder. Salty ice might not be a bestseller at 7-Eleven, but it could make some tasty ice cream.
How can I make ice cream in a bag?
The good thing about ice cream is that there are endless possibilities, no matter if you’re making it in a machine or a bag. Here are a few ideas to test out to get you started.
Vanilla
There’s nothing wrong with starting simple, especially if this is your first time making ice cream this way. If it’s not, prepare to get some elementary school flashbacks.
TikTok creator Kearah Kraus utilized a recipe posted by TikTok creator @kitchentool minus the crushed cookies to get vanilla ice cream. In the video, she spoke of remembering not liking the ice cream in a bag she made when she was younger, but was excited to try it again. Into a bag, this recipe calls for one cup of heavy cream, two tablespoons of sugar, one teaspoon of vanilla bean paste, and a dash of salt. After sealing the bag so there is no air trapped, in a bigger bag, add the ice cream mixture, ice, and six tablespoons of salt. Then, seal it up tight, put on some oven mitts, and shake for five minutes.
Viola! You just made ice cream in a bag. If you’re feeling adventurous and confident in your skills, try out these next flavor ideas with some recommended recipes included from the owners of Lacroix’s Homemade Ice Cream.
Cereal Milk (Lauren’s fav)
Nestled in Plainville, Connecticut is Lacroix’s Homemade. Owners Lauren Minty and Sean Williston opened back in 2023 and have since garnered a community with some even crowning Lacroix as having the best coffee ice cream around. The shop is also known for its limited-time items, and Minty mentioned that one of her favorite flavors on their menu was their cereal milk-based ice cream.
“You can soak any type of cereal like Fruity Pebbles, Cocoa Puffs, or any other cereal overnight, and then you strain out the milk to use as your ice cream base,” Minty said. Using the vanilla recipe as inspiration, cereal milk ice cream made in a bag is totally possible when using one part cream and one part milk.
Peanut Butter Cookies & Cream (Sean’s fav)
The Parent Trap serves as a nostalgic movie for some who remember the peanut butter and Oreo scene, and the same could be said about this combination which is Williston’s favorite. The flavor is a special that the shop makes, and he says, “It’s a peanut butter-based ice cream, and we make it how regular cookies and cream is made.”
Making this combo in a bag would call for mixing melted peanut butter into heavy cream, adding in some crushed Oreos, and getting your shake on. However, if you truly want to make it ‘Sean’s way’, follow Williston’s double Oreo style — after adding the ice cream to a bowl, sprinkle on an extra layer of crushed cookies so it’s authentic (even if it is from a bag).
Protein Ice Cream
Ice cream could be a protein fanatic’s worst enemy. Although protein ice cream options are available in stores, with that tub of protein powder some of us have sitting in the cabinet and a world of possibilities in terms of bagged ice cream flavors to choose from, protein ice cream was bound to be another idea to test out. For the ice cream mixture, add in a milk of your choice, protein powder shaken with some water so it doesn’t clump up, and any other mix-ins, depending on the flavor of the powder. Since this recipe doesn’t call for heavy cream, add in one to two tablespoons of Greek yogurt or a mashed banana for a smoother or more scoopable ice cream.