Ice Cream: A How-To

The Campanile teaches you how to make your own delicious at-home ice cream

During the hot summer months, making ice cream is a fun and delicious way to stay cool.

The process of creating ice cream is surprisingly easy and quick, and allows for endless possibilities of flavor and use.

The recipe below uses plastic bags to hold the ice cream, but the same process and ingredients can be used if one substitutes a plastic ice cream maker ball. Recipe courtesy of



Ice cubes

1 gallon-size ziplock bag

1 pint-size ziplock bag

1 cup half and half

1/2 cup salt (preferably salt with larger crystals, such as rock salt

or Kosher salt)

2 tablespoons sugar

1/2 teaspoon vanilla extract

Add-On Ideas:

Cookies N’ Cream: crushed Oreo cookies, White Chocolate

Macadamia Nut: white chocolate chips and macadamia nuts

Peanut Butter Chocolate: Reese’s peanut butter cups, chopped peanuts, and chocolate syrup


1. Mix half and half, sugar and vanilla extract, and seal tightly into a pint-size bag.

2. Fill the gallon-size bag with ice and salt until about halfway full. Place pint-size bag inside the gallon-size bag, surround with the ice-salt mixture and seal tightly.

3. Shake the bags until mixture in the smaller bag hardens (around five minutes).

4. When the cream mixture appears to be an appropriate consistency, pour into a bowl (or eat straight from the bag) and enjoy!