On Tuesday, we posted a video of Zoë making her very own Peach Sorbet in a bag. It’s a very easy recipe to make, and much less expensive than the store bought ice cream here in Montevideo.
We also made Chocolate Ice Cream using this method and it came out good. With the heat, it melted very fast, so be prepared to eat it right away!
If you’re looking for an inexpensive (and fun) way to cool off, give this recipe a try.
Peach Sorbet Ingredients:
- 1 cup peach juice
- 2 tablespoons sugar
- 1/4 teaspoon vanilla
- ½ cup rock salt
- 1 pint-size Ziploc
- 1 gallon-size Ziploc
- Ice cubes
Chocolate Ice Cream Ingredients:
- 1 cup milk
- 2 tablespoons sugar
- 1 ½ teaspoons powdered cacao
- 1/4 teaspoon vanilla
- ½ cup rock salt
- 1 pint-size Ziploc
- 1 gallon-size Ziploc
- Ice cubes
Directions:
- Fill the large Ziploc half full of ice, then add the rock salt
- Seal the bag
- Put the juice, sugar and vanilla for sorbet (or milk, cacao, vanilla and sugar) for the ice cream into the small Ziploc
- Seal it
- Place the small Ziploc inside the large one and seal it again carefully
- Shake until the mixture becomes ice cream, about 5 minutes
- Take the small Ziploc out of the large one and scoop the sorbet or ice cream into a bowl
- Serve promptly because it melts quickly!
Tips and Modifications:
- Make sure the Ziplocs you use seal well – we used the type with the slide top and they leaked quite a bit while we were shaking them
- You can make vanilla ice cream by using ½ teaspoon of vanilla and no cacao
- Try out other types of extracts or juices for new flavors
If give this recipe a try, let us know what you think! We’d love to hear about any modifications or new flavors you experiment with.