Ice Cream in a Bag

Recipe courtesy of Family Nutrition Program, Kansas State University, Manhattan, Kansas.

Recipe Ingredients:

1 tablespoon granulated sugar
1/4 teaspoon vanilla extract
2 tablespoons raspberries or other soft fruit
1/2 cup whole milk*

Additional ingredients:
1/2 cup rock salt
Ice cubes

Cooking Directions:

1. Open a pint zip-type bag, add sugar, vanilla extract and soft fruit. Seal bag tightly and mix well by squeezing with fingers.
2. Open bag and add milk. Squeeze out extra air, zip tightly and mix well.
3. Open a gallon zip-type bag, add rock salt and fill halfway with ice cubes.
4. Put pint bag inside gallon bag, seal well and shake bag for 5 to 10 minutes or until liquid has changed to ice cream.

Makes 1 serving.

*For richer, creamier ice cream substitute half-and-half for the whole milk. (Note: Nutritional analysis is for whole milk only.)

Tip: Try cookie bits and crumbles, or a variety of fruits in the ice cream. Soft, ripe bananas, strawberries, blueberries, raspberries, peaches or pears all work well.

Nutritional Information Per Serving (1 recipe): Calories: 130; Calories From Fat: 35; Total Fat: 4g; Saturated Fat: 3g; Cholesterol: 55mg; Total Carbs: 20g; Fiber: 0g; Sugar: 18g; Protein: 4g; Sodium: 55mg.

Recipe and photograph courtesy of Family Nutrition Program, Kansas State University, Manhattan, Kansas.