Ice Cream in a Bag

from the cabin of Janet Gallant

Ingredients:
1/2 cup milk (doesn’t matter what kind; chocolate milk makes chocolate ice cream)
1 Tbsp. sugar
1/4 tsp. vanilla (try other flavors)
zip-lock freezer bags (pint and quart sized)
rock salt
ice

Directions:
Add these to a pint-size zip-lock freezer bag; zip closed. Place that bag in a larger (quart or bigger) zip-lock bag. Add ice to fill larger bag 1/2 way, plus 6 tablespoons salt (rock or regular). Zip that one closed and shake, turn, toss and mix the bag. In about 5-10 minutes you will have cold hands and yummy ice cream!

Janet’s Tips: Don’t try to double this recipe, as it doesn’t seem to work. Rinse all of the salt off of the small bag before you open it. BE SURE TO USE FREEZER BAGS; the others are too thin. Hold onto the zipper part of the bag at all times. The bag does get cold, so gloves are recommended. Kids will have jumping around and shaking the bags. The ice cream thickens and you’ll need to eat it with a spoon. Melts very fast.