Seal 1st bag shut and gently shake until most of the sugar is dissolved in the ice cream mixture.
In a separate larger bag, fill ice halfway up the bag and sprinkle table salt generously on the ice.
Place the sealed mixed bag of cream and sugar mixture inside the second bag directly on the ice.
Top more ice into a sealed bag and generously sprinkle with salt again. Seal the ice bag shut with the ice cream bag inside of it.
Wrap the ice bag in a kitchen towel and shake for about 10 minutes or until the ice cream begins to form. Alternatively, adding a bag to a small Tupperware container with a lid will keep the bag safe and your hands from freezing. If you open the ice cream bag and it's not done forming, continue to shake again for 5 minutes. Many kids like to toss the bag back and forth as a game.
Once ice cream forms, open the bag of ice and remove the bag of ice cream. You may want to use the kitchen towel as the outside of the ice cream bag will be covered in salt.
Snip the corner of the bag and pipe ice cream into bowls and top with sprinkles.
Serve immediately as homemade ice cream in a bag melts quicker than regular store-bought versions.
If you have smaller children, cut the recipe in half for a 5 minute shake time.
As noted, place bags in a small Tupperware container and top with a lid. Then shake, shake, shake! This keeps little hands and big hands from being too cold during the process.
Nutritional values are estimated and should not be taken at face value. Please consult a nutritional app and serving size to properly calculate.