If the hot weather this summer has you craving an ice cold treat, you’re in luck! July is National Ice Cream Month! This tradition was started by former President Ronald Reagan in 1984.

Some Fun Ice Cream Facts:

  • Vanilla is the most popular ice cream flavor

  • It takes approximately 50 licks to finish 1 scoop of ice cream

  • The United States is one of the top 3 countries that eats the most ice cream

  • You can make homemade ice cream in a bag, it’s a dessert and a summer science project. All you need is heavy whipping cream, half-and-half cream, white sugar, vanilla extract, crushed ice, coarse salt, and some plastic freezer bags.

    • See below for the full recipe and directions.

While you’re celebrating National Ice Cream Month, be sure to snap a photo. Enter it in the WENY TV Kids of Summer photo contest sponsored by Rita’s Italian Ice. Visit weny.com/kidsofsummer


How to Make Ice Cream in a Bag

It's a dessert and a Summer science project!

This no-cook recipe for vanilla ice cream makes about eight half-cup servings.

Ingredients

 2 cups heavy whipping cream

2 cups half-and-half cream

1/2 cup white sugar

2 teaspoons vanilla extract

1 bag crushed ice

4 cups coarse salt

Each kid will need:

2 pint-size resealable plastic freezer bags

1 gallon-size resealable plastic freezer bag

Gloves or towel to protect fingers

Directions:

In a pitcher or large measuring cup, stir together the whipping cream, half-and-half, sugar and vanilla extract until sugar has dissolved.

Pour about 1/2 cup of mixture into a pint-size plastic bag and seal carefully, squeezing out extra air. Place each sealed bag into a second pint-size bag, again squeezing out extra air. Seal carefully.

Fill each gallon-size plastic bag about halfway with ice and add 1/2 cup coarse salt. Place one sealed small bag into the large bag, squeeze out most of the air, and seal the large bag.

Wear mittens or gloves or wrap the bag in a towel to protect hands against the cold. Shake the bag for about 5 minutes or until mixture thickens into ice cream. Add more salt and ice to the outer bag if ice cream hasn't formed after 10 minutes of continuous motion.

Remove the outer pint-size bag before you open the inner bag so you don't get any of the salty ice on your ice cream!