Vegan Ice Cream in a Bag

Supplies

• Two 1 quart size freezer bag
• One 1 gallon size freezer bag
• 4 cups of ice cubes (about 2 trays of ice)
• ¼ cup kosher salt

Ingredients

• 1 cup of high fat coconut milk (other plant-based milks will also work)*
• 2 tablespoons sugar
• 1 teaspoon vanilla extract (or other flavoring)

Optional Toppings

• Sprinkles
• Crumbled cookies
• Dried Fruit
• Chocolate sauce
• Cooked fruit like apples or peaches

Directions

1. Place one of the sandwich bags in the glass. Open the bag and fold the top over the edge of the glass.
2. Pour the milk into the bag. Add the sugar and vanilla.
3. Remove as much of the air as possible and seal the bag.
4. Place the bag of the ice-cream mixture inside the other sandwich bag. Remove as much of the air as possible and seal that bag. Shake the bag.
5. Place the ice and rock salt inside the gallon bag.
6. Place the double-bagged ice-cream mixture in the gallon size bag and seal it shut.
7. Shake the bag for 8 – 10 minutes or until the ice-cream mixture has solidified.
8. You can eat the ice-cream directly from the bag. It will be more like soft-serve ice-cream. Or you can place the ice-cream in the freezer for 30 minutes – 2 hours and allow it to firm up even more and scoop it into a bowl or cone.

Note: Add any toppings as desired.

You can also place the ice-cream in the freezer for 30 minutes to 2 hours and allow it to firm up even more. Then you can scoop it into a bowl or cone.

Ice cream is ready to eat immediately or it can be placed in the freezer for up to 6 months.

Recipe Video: https://youtu.be/VkoQR0GxHJg