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A bowl of French vanilla ice cream with gourmet caramel butter toffee wafers

Homemade Ice Cream

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  • Author:
  • Yield: 68 servings 1x


Units Scale
  • 1 cup milk or half and half (Whole milk is your best bet)
  • 2 tablespoons of sugar
  • 1/2 teaspoon of vanilla or vanilla flavoring or cocoa
  • ice
  • 1 container of salt
  • 2 quarts ice
  • 2 1quart plastic bags (A Zip top type bag with a sealable top works best)
  • 1gallon plastic bag (A Zip top type bag with a sealable top works best)
  • Measuring cups and spoons


  1. Mix the sugar, milk, vanilla, vanilla flavoring, or cocoa in a bowl, then put it in a quart-sized, zip-top bag. Be sure the bag is sealed well; double bagging is the best way to go to avoid spills and messes.
  2. Take about 2 quarts of ice, crushed if you have it, and put it in the gallon-sized zip-top bag. The bag should be about halfway full of ice.
  3. Add the salt to the gallon-sized bag. Most commercial ice cream makers use rock salt, which is easy to find in most grocery stores.
  4. Place the SEALED quart-sized bag with the milk mixture into the gallon-sized bag. Be sure the bags are sealed! Don’t empty the smaller bag into the larger one.
  5. Gently massage the bags for about fifteen minutes. It should take about that long for the mixture to turn to ice cream. Use a towel or old shirt to hold the bags as you’re massaging, they will become extremely cold and slippery.
  6. Take out the smaller bag, open it up, and serve up your ice cream!