Homemade Ice Cream in a bag + homemade sprinkles

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Ice Cream…in a bag!! That’s right! It’s so much fun!

Creative (and fun) projects with kids is one of the most common requests I get for my website content. So, this checks off all of the boxes!! Homemade ice cream in a bag is a project that teaches kids about science, it allows them to be a part of making a recipe, I promise it will make them laugh while they shake up the bag, and in the end they get to eat it!

This project is great on a hot summer day but the recipe could be changed around for any time of the year!

Tips for homemade ice cream in a bag

*Double bag the bag that has the ice cream ingredients AND double bag that has the ice. It can get messy if you don’t do this.

*If you can’t find “ice cream salt” then just use “kosher salt.” Both will work!

*yes…it takes 10 minutes…but that’s what makes it fun!

*Cover the bags with a towel, or something similar, if your hands get too cold while shaking it.

*Add any flavors you like!

Ingredients for Ice Cream in a Bag

1 cup cream (or half and half)
1 cup whole milk
1/4 cup extra fine sugar or maple syrup
1/2 vanilla bean or vanilla extract
About 1/2 cup kosher salt or ice cream salt
sealable plastic bags; small and large
plastic container; optional

Ingredients for Sprinkles

4 cups powdered sugar, sifted
1/4 cup meringue powder
4-6 tablespoons water
A squeeze of fresh lemon juice, about 1 tablespoon
1 teaspoon vanilla extract
gel food coloring

Ingredients for Hard Shell Chocolate Sauce

10 oz. chocolate of your choice; I like dark
2 Tbsp. coconut oil

DIRECTIONS FOR ICE CREAM IN A BAG:

1. Add the half and half, milk, sugar and vanilla into a small plastic bag

2. Remove the air and seal tightly

3. Tip: double bag the liquid to prevent salt from getting into the bag

4. Fill the large (gallon size) plastic bag a little over half way with ice

5. Add about a cup of the salt into the bag

6. Place the small bag into the larger bag filled with ice and seal

Tip: is also helps to double bag the larger one as well to prevent it from braking; optional

7. Shake for about 10 minutes

Tip: if doing this with kids you can wrap it with a tea towel or hand towel if their hands start to get cold

8. Then, your ice cream is ready! Remove it from the bags and serve

DIRECTIONS FOR SPRINKLES

Mix the powdered sugar, meringue powder, lemon juice, and vanilla extract together in a stand mixer with a whisk attachment.
With the mixer on low, stir 4 tablespoons of water
Beat until very thick, about 15 minutes
Divide the mixture into separate bowls and add the food color of your choice and mix until well combined
Scoop the colored mixtures into piping bags with a small round tip
Cover a baking sheet with a silicone mat or parchment paper (wax paper also works) and pipe long, thin line of the sprinkle “batter”
Repeat with all of the colors
Let the icing strips dry about 24 hours
You can use a knife, or simply break them up with your hands
Store the sprinkles in an airtight container

DIRECTIONS FOR HARD SHELL CHOCOLATE SAUCE

Make a double boiler by placing a heatproof bowl over a pan with simmering water (making sure the water isn’t touching the bowl).
Place the chocolate and coconut oil in the bowl and allow it to slowly melt; stirring occasionally. Allow to cool slightly before pouring over ice cream.