To start, gather 1 cup of heavy cream or whole milk, 2 tablespoons of sugar, ½ teaspoon of vanilla extract, ice cubes, and about ½ cup of salt (rock salt or kosher salt works best).
Pour the milk, sugar, and vanilla into a small Ziplock bag, seal it tightly, and make sure there is no air inside.
Then, fill a larger Ziplock bag halfway with ice and add the salt, which helps lower the freezing point of the ice, making it cold enough to freeze the ice cream mixture.
Place the small bag inside the larger one, seal it well, and shake it vigorously for about 5 to 10 minutes.
Keep shaking continuously, as the motion helps the mixture freeze evenly, creating a creamy texture. If the ice starts melting too quickly, add more ice and salt.
Once the mixture thickens to an ice cream consistency, carefully remove the small bag, wipe off any saltwater from the outside, and scoop the ice cream into a bowl.
You can enjoy it as is or add toppings like chocolate chips, sprinkles, or fruit. This method is perfect for a quick homemade dessert without needing an ice cream machine.
Plus, it's a great activity for kids to learn about science while making a delicious treat. With minimal effort and ingredients, you can enjoy fresh, homemade ice cream anytime!