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How to Make Ziplock Vanilla Ice Cream
- In a pint-sized ziplock bag, combine 1/2 cup heavy cream, 1/4 cup milk, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract.
- Seal the bag tightly, removing as much air as possible.
- Place the inner bag into a larger ziplock bag.
- Fill the larger bag halfway with ice.
- Add 6 tablespoons of rock salt to the ice in the larger bag.
- Seal the larger bag tightly.
- Shake vigorously for 5-10 minutes, or until the mixture is frozen and creamy. (Tip: Use oven mitts or thick towels to protect your hands from the cold!)
- Carefully open the bags and enjoy your homemade ice cream immediately!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
50g
Fat
13g
Carbs
6g