Quick and Easy Soft Serve Ice Cream (also known as small batch ice cream in a bag) is a creamy vanilla treat made without any special equipment and ready in just 5 minutes! The exact origin of this method is unclear, but it is believed to have started in the US in the early 1900s. The first recorded mention was in a 1907 issue of Popular Mechanics, which described making ice cream in a bag using a salt and ice mixture.
Ingredients & Substitutions
- Heavy Cream: Heavy cream, also known as heavy whipping cream, is ideal for ice cream due to its high-fat content, providing richness and smoothness. For a lighter option, substitute with half and half or whole milk, though the texture will change.
- Milk: Whole milk is preferred for the richest and creamiest result. Lower fat milk will yield a thinner consistency.
- Sugar: Granulated sugar adds sweetness and dissolves easily, ensuring even distribution.
- Vanilla: Vanilla extract enhances the flavor.
- Salt: Salt keeps the ice cold enough to freeze the mixture. Rock salt, or ice cream salt, is ideal but kosher salt works well too. Double the amount if using rock salt or Himalayan pink salt. Use the same amount as kosher salt for Maldon sea salt.
Can I Add Mix-Ins To The Ice Cream?
Absolutely! Customize your soft-serve ice cream with chocolate chips, crushed cookies, fruit pieces, or nuts. Add mix-ins before shaking with ice, or top the vanilla ice cream with your favorite syrups or toppings.
Can I Double This Recipe?
Unfortunately, doubling this recipe is not recommended as it affects the freezing process. However, you can make multiple batches and reuse the ice and salt mixture.
How To Store Soft Serve Ice Cream
This recipe yields about one cup of ice cream, perfect for immediate enjoyment. It’s softest right after preparation but can be stored in the freezer, though it will lose some creaminess.
Ingredients
- ½ cup (120 g) heavy cream
- ½ cup (120 g) whole milk
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 3 cups ice
- ⅓ cup (100 g) kosher salt, can also use Himalayan or rock salt
Instructions
- In a sealable plastic bag, combine the heavy cream, whole milk, and vanilla extract.
- Add the sugar. Seal the bag securely and shake briefly to dissolve the sugar completely.
- Remove excess air from the bag and seal again.
- In a larger resealable plastic bag, combine the ice and salt.
- Place the sealed bag with the cream mixture inside the ice bag, ensuring both bags are tightly sealed.
- Shake the bags vigorously over a sink for about 5 minutes. (Wear gloves or wrap the bags with towels to protect your hands from the cold.) The salt will lower the temperature, freezing the mixture into soft-serve ice cream.
- Carefully remove the inner bag from the ice bag.
- Check the consistency. If it’s thick enough, it’s ready to serve. For a harder consistency, shake a bit longer.
- Serve the soft serve immediately in bowls or cones.
Bon Appetit!
