DIY Dorm: Make Your Own Ice Cream

Nothing says “summer” more than ice cream, right? Before you head to the grocery store to buy a pint, or out to your local shop, why not try making it at home? We’ve got a wide variety of options for you and most of them don’t even need an ice cream maker. Really, you have no excuse but to get in the kitchen ASAP!

Ice Cream in a Bag:

We love this recipe from Zoomy Yummy!

ice cream 4


2 Ziploc bags

1 Large freezer bag

1/2 cup milk

1 tbsp sugar

1/2 tsp vanilla

4 cup ice

6 tbsp salt


Seal ½ cup of milk, 1 tbsp of sugar, ½ tsp of vanilla into one of the Ziploc bags, removing as much air as possible from the bag. Then double bag it in another Ziploc. Now place this double bag into the larger freezer bag, adding 4 cups of ice and 6 tbsp of salt (you won’t be eating the salt). Time to shake it up! Shake the bag for a maximum of 8 minutes – you should see the mixture thickening. Remove the smaller bag and wipe it down to get rid of the excess salt on the outside. Add in fruit, chocolate sauce or any toppings towards the end of the shaking process to customize your flavor.  This recipe yields one scoop!

For another great recipe, try this! 

Peach Ice Cream

MyRecipes has perfected this tasty treat. Full recipe here.

ice cream 2

(You’ll need an ice cream maker for this one!)


1 (14oz) can sweetened condensed milk

1 (5oz) can evaporated milk

1 1/4 cup whole milk

4 peeled peaches OR 1 (15oz) can peaches in syrup, drained

2 tbsp sugar

1/4 cup lemon juice

1/4 tsp salt

3/4 cup peach nectar


Whisk sweetened condensed milk, evaporated milk, and whole milk in a large bowl until blended. Then, cover and chill for 30 minutes. Process peaches with sugar, lemon juice, and salt in a blender or food processer until smooth. Add this mixture and the peach nectar to the milk mixture and stir. Pour the combined mixture into the freezer container of a 1-quart electric ice cream maker and freeze according to the instructions provided by the manufacturer. Remove the container with ice cream from ice-cream maker and place it in the freezer for 15 minutes. Then, transfer the ice cream mixture to an airtight container and freeze until it is firm (about 1 to 1 ½ hours).

For another great version, try here!

Peanut Butter Brownie Ice Cream

The culinary mastermind at Crazy for Crust developed this treat.

ice cream 3


1 (14oz) can sweetened condensed milk

1 tsp valnilla extract

2/3 cup creamy peanut butter

2 (8oz) containers of Cool Whip

3 cup baked and cooled brownies cubed


Use a hand mixer to mix sweetened condensed milk, vanilla extract, and peanut butter in a large bowl. Fold in the cool whip and brownie chunks. Pour ice cream mixture into an airtight container and freeze for at least 4 hours or overnight. Serve alone or as a brownie sundae!

Written by Guest Blogger, Ilana S. of Rutgers U

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Feeling confident in your ice cream making ability now? There really isn’t that much to it! Share your summer creations with us on Instagram and Twitter and let us know how you’ve tweaked the recipes!


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