Ice-cream in a bag is a staple at summer camps and Vacation Bible Schools. It is an easy and fun treat, but one you have to abstain from if you are dairy-intolerant. I decided to try making a dairy-free version using Silk Soymilk, so my son could participate in this fun activity this summer.
I expected to make an adequate substitute for my son. What I didn’t expect was to fall in love with the results, but I did! I absolutely love the rich vanilla flavor. In trying to make a dairy-free treat for my son, I created a reduced calorie treat that I can enjoy in place of ice-cream. If you use Silk Vanilla Soymilk, each 1/2 cup serving has 96 calories and 3 grams of protein. If you use Silk Original Soymilk, each 1/2 cup serving has 101 calories and 4 grams of protein.
How to Make Dairy-Free Ice-Cream in a Bag
This is a quick and easy recipe for dairy-free ice-cream. It makes 2 servings. You can cut the ingredients in half if you want to make a single serving.
I like to use soymilk when we are in a school or camp environment since some kids have nut allergies. However, this recipe will also work with Almondmilk, Coconut milk, and Cashew milk.
Ingredients:
- 1 cup Vanilla Soymilk, Almondmilk, Coconut milk, or Cashew milk
- 2 tablespoons sugar
- 1 teaspoon vanilla
Items Needed:
- 1 seal-able gallon bag
- 2 seal-able sandwich bags
- 4 cups of ice
- 1/3 cup ice-cream salt
- A large glass (optional)
Directions:
- Place one of the sandwich bags in the glass and fold the top over the edge of the glass.
2. Pour the milk into the bag. Add the sugar and vanilla.
3. Remove as much of the air as possible and seal the bag.
4. Place the bag of the ice-cream mixture inside the other sandwich bag. Remove as much of the air as possible and seal that bag.
5. Place the ice and rock salt inside the gallon bag. Place the double-bagged ice-cream mixture in the gallon size bag and seal it shut.
6. Shake the bag for 8 – 10 minutes or until the ice-cream mixture has solidified.
You can eat the ice-cream directly from the bag. It will have the consistency of soft-serve ice-cream.
If you wish, you can also place the ice-cream in the freezer for 30 minutes to 2 hours and allow it to firm up even more. Then you can scoop it into a bowl or cone.
Printable Recipe for Dairy-Free Ice-Cream in a Bag
How to Make Dairy-Free Ice-Cream in a Bag
Ingredients
- 1 cup of Silk Soymilk or Vanilla Soymilk
- 2 tablespoons sugar
- 1 teaspoon vanilla
Also needed:
- 2 sandwich bags
- 1 gallon bag
- 4 cups of ice
- 1/3 cup ice-cream salt
Instructions
- Place one of the sandwich bags in the glass and fold the top over the edge of the glass.
- pour the milk into the bag. Add the sugar and vanilla.
- Remove as much of the air as possible and seal the bag.
- Place the bag of the ice-cream mixture inside the other sandwich bag. Remove as much of the air as possible and seal that bag.
- Place the ice and rock salt inside the gallon bag. Place the double-bagged ice-cream mixture in the gallon size bag and seal it shut.
- Shake the bag for 8 - 10 minutes or until the ice-cream mixture has solidified.
- You can eat the ice-cream directly from the bag. It will be more like soft-serve ice-cream. Or you can place the ice-cream in the freezer for 30 minutes - 2 hours and allow it to firm up even more and scoop it into a bowl or cone.
More Dairy-Free Frozen Treats:
Mixed Berry and “Cream” Popsicles
Have you made dairy-free ice-cream before? How did you make it?
This conversation is sponsored by Silk. It was originally published on May 18, 2015, but was updated on July 17, 2018. The recipe, opinions, and text are all mine.
Peggy says
Would this work with an electric ice cream maker? TIA