Homemade Ice Cream

As a kid, I've always wanted to make my ice cream. Which would never occur to my immigrant Vietnamese mother. Why make things from scratch when you can buy them already made at the store? Luxuries that we Americans are used to were rare (if even available) for my parents when they lived in Vietnam. Wal-Mart is a mecca for them. Anything they want, they can buy. They worked hard to move to the States and to be able to afford the things they like.

Of course my sister and I have the opposite mentality. We attempt to re-use and recycle. We even go thrifting (to the horror of my dad who doesn't understand why we would buy something used when we can afford something new)! To them, shopping at the thrift store reminds them of when they first immigrated to the States and all they could afford were used dishes and furniture.

Anyway, I took Sophia to one of our favorite places, Whole Foods to hang out with one of our favorite people, Chef Egg. August's class was homemade ice cream! No ice cream maker required. It was so easy, you can make it at home in 10 minutes!

We love the Half Pints classes at Whole Foods. They're free and they teach kids to have fun making/cooking food. Check out your local Whole Foods page for the calendar of events. Our Silver Spring location will have one about after school snacks later this month.


First, add sugar, vanilla extract, and half & half to a quart sized ziptop bag (recipe will follow after pictures). Make sure bag is zipped closed completely. Squeeze to mix everything up, making sure you don't feel anymore grains of sugar. You can add any other flavorings you want in this step too: crushed berries, smashed bananas, chocolate syrup, etc.


Add lots of ice and sea salt to a gallon sized ziptop bag. Place sugar & half & half bag into larger bag. Close it up and start shaking. (Love that action shot) Shake and shake. Then shake some more. If you have leakage, you'll have to start over (we did). It takes about 10 or so minutes. Don't get to vigorous with the shaking as you might break open the inside bag. Once the ice milk (that's what you're really making) is to your desire consistency, remove it from the ice bag.

Squeeze all the ice milk into a cup, add your favorite toppings and enjoy! As you can see Sophia added lots of whipped cream and strawberries.

Double Bagger Ice Cream Recipe (courtesy of Whole Foods)

1/2 cup Half & Half
1 drop of vanilla extract
1T of sugar
1 Ziptop bag, quart sized

4C of Ice
4T of Rock Salt (Chef Egg used sea salt)
1 Ziptop bag, gallon sized

Mix the half and half with the vanilla and sugar in the small bag. Place ice and salt in the big bag. Place small bag inside the big bag and shake for 5-10 minutes until the ice cream is solid. Scoop out of bag and enjoy.