Chocolate Ice Cream


1/2 cup chocolate milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc bags
1 gallon size Zip-loc freezer bag
A hand towel or gloves to keep fingers from freezing as well!

Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking.

Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized.

Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top.

Again let all the air escape and seal the bag.

Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is usually enough time for the mixture to freeze into ice cream.


Freezer bags work best because they are thicker and less likely to develop small holes.

You can get away with using regular Zip-loc bags for the smaller quart sizes, because you are double-bagging. If you plan to do this indoors, I strongly recommend using gallon size freezer bags.

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About The Author, Garr
Jens MalbergsonI am a self appointed chocolate connaisseur. I have worked in the fishing industry and am now a Baker in a major hotel. Cooking chocolate deserts is my passion. The fishing was a great way to see the coast of British Columbia and Alaska during the summer and spring. I got paid for my Alaska cruises! On our cruises we went slower, stopped in all the interesting places and stayed until we felt like leaving. While we where at it we caught a few fish too.
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