Fresh Fruit Ice Cream in a Baggie

Fresh Fruit Ice Cream in a Baggie

Melissa 0

"Homemade ice cream without the ice cream freezer. Great for dorm rooms! Delicious way to use your fresh seasonal fruit."

Ingredients 15 m {{adjustedServings}} servings 436 cals

Serving size has been adjusted!

Original recipe yields 1 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 22902 mg
  • 916%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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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  • Cook's Note
  • Try other mix-ins too...I like Torani(R) Irish Cream syrup and crushed Oreo(R) cookies.
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of salt used in the freezing process. The salt is not consumed.
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Reviews 8

  1. 10 Ratings


Step one should mention that you put the salt in with the ice... it took me a few minutes to figure it out (I'm trying to learn to cook, so not obvious to me) also had to google kosher salt versus iodized... iodized worked just fine. This was super yummy.... my husband thought I was a little goofy when he saw me shaking plastic bags around, but loved it once I was done :)


Another great way to get the kids involved is to use two metal coffee cans one small with the ice cream bag in it and one large with the salt and ice. Place the small can in the large can (make sure the lids on tight) and roll them on the floor back and forth. Not only is it easy for little ones to help; its not so cold on the hands.


My kids used a recipe very similar to this in Pre-School. It was a great project for them, everyone had tons of fun. Surprisingly it works! Their arms got a little tired from all the shaking, but moms were on hand to help. You have to eat it fast, it melts quickly. Maybe if you put it in the freezer after, but then who wants to wait!