Tuesday, July 23rd, 2013...7:37 pm

Vegan Ice Cream

Jump to Comments

So this summer heat wave has left me looking for ways to avoild cooking, still, and ways to create something cool, refreshing and delicious. This recipe was adapted from many I saw on-line. This is so simple to make. It is ice cream in a bag. Yes, a bag. It has only three ingredients and is done start to finish in about 20-30 minutes. I made this with a group of girls that were ages 8-11. They loved it! I made it again with my family and it was great. So cool and easy and refreshing.

Vegan Ice Cream

1 c. milk (I used almond milk, Almond Breeze brand)

2 tbsp. sucanat

1/2 tsp. vanilla

quart sized zip lock baggies

gallon sized zip lock baggies

rock salt


In one quart sized zip lock baggie, put the milk, sucanat, and vanilla. Squeeze the air out of the bag and seal it closed. Shake it around gently to mix the ingredients well. In one gallon sized baggie, put 1/2 c. rock salt and 3 c. ice. Add the sealed pint sized baggie and then add more ice. About 5 cups. Squeeze the air out this bag and seat it shut. Now move the bag, side to side, upside down and around. Anyway to keep it moving. Do this for about 10 minutes. You will notice that the baggie with the milk in it will start to freeze and become solid. Yay! When it is done to your liking, take it out of the bag with the ice and wipe it off. If you don’t do this, you may get salt flavor in your ice cream. Yuck. I ate mine with fresh raspberries. You won’t believe how easy and yummy this turns out.

Leave a Reply

CommentLuv badge