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Strawberry Ice Cream in a Bag

Strawberry Ice Cream in a Bag is a classroom favourite for a reason. It’s hands-on, supports food skills like measuring and mixing, and builds science connections through freezing and physical change. Dietitians on our team love this activity for its simplicity and flexibility – students can personalize their flavours by swapping in different fruits or extracts. The downloadable resource includes a step-by-step recipe card, prep video, and teacher-friendly tips for success.

This recipe includes everything you need:

A printable card with step-by-step instructions and clear images for each step.

A video that demonstrates the preparation process from start to finish.

Pointers from dietitians to guide you through the cooking process.

Video watch time: 2 minutes

Explore all our Classroom Kitchen recipes in one place!

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Strawberry Ice Cream in a Bag

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Strawberry Ice Cream in a Bag

Ingredients

1 L (4 cups) crushed ice or snow
60 mL (4 Tbsp) salt
125 mL (½ cup) whole milk or light cream (6%)
15 mL (1 Tbsp) white sugar
1 mL (¼ tsp) vanilla extract
125 mL (½ cup) strawberries, chopped

Directions

Half fill the large bag with ice or snow and the salt.
In the medium bag, combine milk or cream, sugar, vanilla, and strawberries.
Seal the medium bag and place it inside the bag of ice.
Seal the ice bag and shake until the mixture becomes ice cream, about 5–10 minutes. The bag will get very cold; cover it with a tea towel or wear oven mitts.
Once the ice cream has formed, open the bags carefully. Scoop the ice cream into a bowl.

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