Fresh Fruit Ice Cream in a Baggie |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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Homemade ice cream without the ice cream freezer. Great for dorm rooms! Delicious way to use your fresh seasonal fruit. Ingredients:
1 cup half-and-half cream |
2 tablespoons white sugar |
1 teaspoon vanilla extract |
1/4 cup chopped fresh strawberries |
4 cups ice cubes |
1/4 cup kosher salt |
Directions:
1. Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag.
2. Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes.
3. Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.
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