Shake-and-Freeze Ice Cream in a Bag Kids Can Make at Camp, with Cookie Crumbs
Seal half-and-half, sugar and vanilla in small zip bags, nest each one in a gallon bag of ice and coarse salt, and shake for 8 to 10 minutes. No fire or stove needed. You get soft-serve ice cream in about 20 minutes total, topped with crushed cookies and sprinkles.
This one is a job for the whole crew. Kids shake the bags, and the cold salty ice turns cream into soft-serve right in their hands. It needs no fire and no stove, so it works at a hot afternoon site or on a night when the fire ban is on.
The trick is the salt. Salt makes ice colder than plain ice, and that cold freezes the cream. Use coarse salt and plenty of ice, and have the kids take turns so nobody's hands get numb.
Shake-and-Freeze Ice Cream in a Bag Kids Can Make at Camp, with Cookie Crumbs
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- No heat (ice and salt)
- Pack weight
- 9 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- One-pan cleanup
Ingredients
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Gear you'll need
- 8 quart-size freezer zip bags
- 4 gallon-size freezer zip bags
- 4 bandanas or thick gloves
- 4 cups or small bowls
- 4 spoons
- Water jug for rinsing
- Bucket for salty water
Steps
-
Mix the base
Put 1/2 cup half-and-half, 1 Tbsp sugar and 1/4 tsp vanilla into each of 4 quart zip bags. Press out the air and seal tight.
-
Double-bag it
Slide each sealed bag into a second quart bag, press out the air and seal again. A leaking bag will ruin the batch, so check the seams.
-
Fill the ice bags
Put 3 cups of ice and 1/4 cup coarse salt into each of 4 gallon zip bags. Do this one bag at a time so the ice stays cold.
-
Nest and seal
Place a double-bagged cream bag inside each ice bag. Press out the air, seal the gallon bag, and wrap it in a bandana or glove so small hands stay comfortable.
-
Shake and swap
Shake and toss the bag gently for 8 to 10 minutes. Have kids take 2-minute turns. The ice will melt into cold salty water, which is normal.
-
Check the texture
Press the inner bag. It should feel like soft-serve. If it is still soupy, add a handful of ice and a spoonful of salt to the outer bag and shake 2 to 3 more minutes.
-
Rinse and open
Take the inner bag out and rinse the outside with clean water so no salt gets into the ice cream. Dry the top, then open it.
-
Top and eat
Squeeze or spoon the ice cream into cups. Add crushed cookies, chocolate chips and sprinkles, and eat right away.
Trail Notes
Pack the half-and-half in the coldest part of the cooler and keep it at 40°F or below until you mix. Premeasure the sugar and vanilla at home in a small jar so kids can just pour.
Use only pasteurized dairy and no raw eggs. Never use the ice from the outer bags in drinks or food. Eat the ice cream right away, and do not refreeze or save any that melts.
For dairy-free, use 2 cups of full-fat canned coconut milk, shaken well, in place of the half-and-half. Chopped candy bars, fresh berries or crushed graham crackers also make good toppings.
Collect the salty melted ice in a bucket instead of dumping it near plants, because salt can damage soil and vegetation. Dispose of it at a designated wastewater spot or haul it out, and pack out all the bags.
Campers ask
How long does it take to make ice cream in a bag?
Plan on 8 to 10 minutes of steady shaking. If it is warm out or your ice is big chunks, it can take up to 15.
Why do you add salt to the ice?
Salt lowers the melting point of ice, so the ice-and-salt mix gets colder than 32°F. That extra cold is what freezes the cream.
Can I make ice cream in a bag without a cooler?
Not safely. The half-and-half must stay at 40°F or below until you use it, and you need plenty of ice. If you have no cooler, make it right after buying ice and cold dairy from a store.
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