Ingredients:

• 1 cup half-and-half or heavy cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• Ice
• 1/3 cup salt (rock salt or kosher salt works best)
   

Materials:

• 1 small Ziploc bag (quart size)
• 1 large Ziploc bag (gallon size)
• A creative and curious mind

Instructions:

1. Mix It Up:
Grab your small Ziploc bag and pour in the half-and-half (or heavy cream), sugar, and vanilla extract. Seal it up tight to avoid any "meltdowns."

2. Ice, Ice, Baby:
Fill the large Ziploc bag halfway with ice cubes and sprinkle in the salt. This helps the ice cream freeze faster, so you can eat it faster, but remember, brain freeze!

3. Shake, Rattle, and Roll:
Put the small, sealed bag into the big bag with the ice and salt. Seal the large bag tightly. Shake it like a beach wave for about 5-7 minutes. To keep your hands from getting too cold, wrap the bags in a dish towel.

4. Check On Your Treat:
After shaking, see if the ice cream is firm enough. If not, give it a few more shakes and hum a song while you wait.

5. Scoop, Savor, Enjoy:
Once it's ready, remove the small bag from the big bag. Rinse the small bag with cold water to wash away any salty residue before opening it. Dive into your homemade ice cream straight from the bag or scoop it into a bowl. Enjoy your sweet seaside treat!

Tips:

• Jazz up the flavors by mixing in some cocoa powder, fruit puree, or even cookie pieces before sealing up the small bag. The kids will eat it up!
• Make sure it's sealed up tight! The small bag needs to be sealed really well to keep any salt from sneaking into your ice cream. No one likes that.