Campus Kitchen at UMASS Boston

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Homemade Ice Cream!

Yes, that’s right folks – we are shaking up the snack scene today by making vanilla ice cream the old fashioned way: in a bag! In honor of our final day with summer camps (I promised myself I wouldn’t cry), we thought we send the campers home with a sweet treat in their bellies and happy memories of working with CKUMB. I tested this recipe at home to make sure it worked (and I may have purchased additional ice cream just in case although it’s melting at this moment. Ice cream soup, anyone?). Below is the step-by-step process with photos. Enjoy!

The cast of characters:gallon-sized Ziploc bags, quart-sized Ziploc bags, ice cubes, 6 tablespoons of rock salt (or water softener), 1/2 cup organic low-fat milk, 2 tablespoons of sugar, and 1/4 teaspoon of vanilla. Feel free to substitute vanilla beans for a more intense flavor, I just couldn’t find any.

Fill half of a gallon-sized Ziploc bag with ice cubes:

Add 6 tablespoons of rock salt to the ice cubes:

Seal this bag and set aside. Next, grab a quart-sized Ziploc bag and pour 1/2 cup milk inside, 1/4 teaspoons of vanilla, and add the 2 tablespoons of sugar (please ignore my wrinkle-y thumb):

Seal this bag well, it’s going to be bounced around! Add the smaller bag to the bag filled with rock salt and ice:

Make certain that both bags are sealed TIGHT, TIGHT, TIGHT! Set a timer for 5 minutes and start the shaking!

Now, play the Jeopardy theme song in your head, “da da da da, da da da…da da da da DA da da da da da, da da da da da da da, DA, da da da DA. DA. DA. (bong, bong)”

VOILA! Ice cream! 5 minutes of shimmy shakin’ with these ingredients actually creates homemade (organic) vanilla yumminess! I taste tested (of course) and it’s authentic. I hope you’ll give this a try – my next flavor is going to be pineapple. Yum!