I am excited to be offering 30 days of fun crafts to keep kids active and entertained this summer! You won’t want to miss a day of these fun crafts for kids from some amazing bloggers! Please be sure to pay them a visit!
Hi everybody… I’m Ruthie from What’s Cooking with Ruthie where I love to talk about cooking, gardening, and little bit of everyday life! (oh yah…. AND an occasional DIY project too!) This is my first time being a part of Craft Camp! I’m super excited to be involved! Many thanks to Skip to my Lou for hosting such a fun event!!
As summer’s just beginning, I thought it’d be fun to share with you a kitchen food project for kids… Ice Cream!! AND who doesn’t love Ice Cream
This recipe is perfect for a summer’s day when the kiddos need a fun little project AND a bonus… they get to eat this one when their all finished!! I borrowed my good friend Holly’s darling little girls to help me out in the kitchen…
Baggie Homemade Ice Cream
1/2 C whole milk
1/2 tsp vanilla extract
1 Tbsp sugar or agave
4 C crushed ice
4 Tbsp salt (table salt)
2 quart size zip-loc freezer bags
1 gallon size zip-loc freezer bag
a hand towel to keep fingers from freezing!
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. Place this bag inside the second quart size bag, again leaving as little air as possible. By double bagging the risk of salt and ice leaking into the ice cream is minimal. Put the quart size mixture bags inside the gallon size bag, add ice, and then sprinkle salt on top of ice. Let all the air out and seal the bag. Wrap in a hand towel, shake and massage the bag for 7-8 minutes. The mixture will turn into ice cream, open and serve!
Here’s a picture of my kitchen helpers holding their baggies open for the ingredients…
In this picture their baggies are all put together and they’re ready to start-a-shakin’ !!
AND Wha-la! Their Ice Cream’s all done!
Time to dig in…
The science behind the salt? Just like we use salt on icy roads in the winter, salt mixed with ice causes the ice to melt. When salt come into contact with ice, the freezing point of ice is lowered. Water normally freezes at 32 degrees F. A 10% salt solution it freezes at 20 degrees F and a 20 % solution it freezes at 2 degrees F. By lowering the temperature at which ice is frozen, we’re able to create an environment in which the milk mixture can freeze at a temperature below 32 degrees F and it turns into ice cream!
I hope you have a super fun time in the kitchen with the kiddos making this Baggie Homemade Ice Cream !! We had a blast and a big thanks to my little kitchen helpers!!
You may also be interested in these other kid friendly recipes…