One reason I love to work with Preschoolers is that I get to choose activities that I never did as a child. Making ice cream in Ziploc bags is one of those! We have been talking about ice this week so it was a great science project, snack, and movement activity all in one!
1/2 cup whole milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt (just regular 'ol salt)
2 quart size Zip-loc freezer bags
1 gallon size Zip-loc freezer bag
a hand towel or gloves to keep fingers from freezing as well!
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt (just regular 'ol salt)
2 quart size Zip-loc freezer bags
1 gallon size Zip-loc freezer bag
a hand towel or gloves to keep fingers from freezing as well!
Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking.
Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized.
Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag.
Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.
I rolled 2 ice cream bags in a towel and everyone had fun shaking and
jumping... making their ice cream firm.
The anticipation was high as each adventurer opened their milk bag to
eat the first bite of ice cream.
Yum, yum!
It may seem odd to make and eat ice cream when it's only 20 degrees outside,
but we all loved it!
2 comments:
Yummy!
This looks so easy and fun. I remember doing it the tin can way in 7th grade and loving it. It was some of the best ice cream I've ever had.
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