DIY Chocolate Ice Cream-in-a-Bag

Summer is SO hot in Texas. It sometimes burns to just go outside. The inside of my house is hot too. My parents tell me it’s because the AC is not strong enough to make it super cold when it’s 100 degrees outside. 🙁 I made this DIY Ice Cream since we didn’t have any ice cream in the house and I wanted something cold. It’s really quick to make too. Mix the ingredients together, shake and squeeze for about 10 minutes and you’re done! If you don’t like chocolate, you can use 1/2 tsp vanilla extract and a few TBSPs of sugar instead. You can taste and adjust the sweetness to however you like! You can also replace the milk with heavy cream for a creamier ice cream!

You will need:

a big zip lock bag (gallon size)
a small zip lock bag (quart size)
a cup
about 3 TBSPs of chocolate syrup
- you can use more or less depending on how sweet/chocolaty you want it.
1 cup of milk
salt
ice

Step 1:
Put the small zip lock bag over your cup. This makes it easier to pour the ingredients in and mix it without it spilling everywhere.

Step 2:
Pour the milk and chocolate syrup into the bag on the small cup. Mix it up well and close it.

Step 3:
In the big zip lock bag, pour in your salt and ice, mix it up a little bit and put the small bag inside. Close the bag tightly.

Step 4:
Now shake, squeeze, massage the bag for about 10 minutes. It will slowly freeze and turn into ice cream. After 10 minutes, check to see if it’s frozen enough, if not, keep shaking for a few more minutes. Add more ice if you need to.

Done!
When the ice cream is as hard (or as soft) as you want it, you can scoop it out and eat it! I just put mines on a cone and added whipped cream and sprinkles! YUM!