Vanilla Ice Cream in a Bag & Rodelle Review
Have fun making vanilla ice cream in a bag AND read about Rodelle a new to me allergy aware company which sent me a box of some of their favorite baking products to enjoy and review.
Disclosure: I received free products from Rodelle to enjoy and to share with you my opinions about their products. This post may contain affiliate links which do not affect your cost but helps to support this website.
Why make Vanilla Ice Cream in a Bag anyways?
Have you ever gone on vacation and it’s super hot and you really to cool down with a frozen sweet treat? But ice cream shops and even ice cream from the supermarket are off-limits due food allergies to wheat, eggs, or nuts. Or your camping in the middle of nowhere, you can be the hero and make ice cream with a little planning.
All you need are simple ingredients, ice, salt, and plastic bags on hand to make vanilla ice cream in a bag (and a spoon to eat with!). It takes 2 minutes to assemble and 5-10 minutes to shake and for some of us, it’s also an opportunity to pre-burn some calories before eating dessert.
Rodelle’s Whole Vanilla Beans at Costco!!
Before I tell you how to make Vanilla Ice Cream in a bag, I have to tell you an allergy friendly food find. Costco sold Rodelle’s whole vanilla beans during the 2015 holiday season and I called Costco’s customer service to learn that the Rodelle whole vanilla beans are free of the top 8 allergens. The beans smell great, feel fresh and moist, and are easy to split and scrape out the tiny seeds. I used the vanilla beans to make ice cream and desserts and loved the results. If you ever see Rodelle’s vanilla beans on sale at Costco, buy them and thank me later.
Rodelle’s Allergen Info & Customer Service
It took me a while before I decided to reach out to Rodelle because they had very limited allergen information for their other products available online. I couldn’t tell from their website whether they are an allergy aware company or not. I called their customer service department to ask for more information regarding allergens about their other products and was in for a pleasant suprise! Here are a few of my takeaways from all of our conversations and emails:
- They do not use any peanuts or tree nuts in their facility or equipment. I love that they are honest and realistic in saying that they aren’t a “nut free facility” because that would require additional steps to verify. Read on…
- Customers are encouraged to contact them via email or phone and they are able to provide a detailed allergen statement for each product from Rodelle’s QA coordinator regarding allergens in the facility, whether the product is made on shared equipment, and how they test their equipment for cleanliness and allergens.
- When I called their customer service department, I spoke with Debra, who was very patient and kind about answering my questions and she followed up by email my sending me allergen statements for each product I asked about. There’s a famous quote by Maya Angelou, “I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” I felt that Debra genuinely understood my concern regarding allergen info and whether Rodelle products would be safe to use for people with food allergies. When we call a food manufacturer about their products, the underlying question boils down to “will we enjoy eating this or might we risk a trip to the hospital?” Food manufacturers have the opportunity to demonstrate they value our well-being as much as our business when companies take our allergen related questions seriously and answer them with courtesy. Thank you, Debra!
- And on a more pragmatic note, I love that Rodelle shares a detailed allergen statement for each product so that one can make an informed decision. I am satisfied when a company doesn’t intentionally use my child’s allergens in their facility, use testing to check for cleanliness and allergens, are willing to answer specific questions, and share allergen info in writing so that I can refer to it at a later time if needed.
- Since the last time I looked, Rodelle added additional allergen information on their website. For example, they’ve included the following allergen statement for their vanilla paste product: “Rodelle does not utilize peanuts or tree-nuts on its production floor or in its products. Contact us for any other allergen questions.” Nice, right? Some products are made in the same facility with other allergens so be sure to contact them if you avoid additional allergens besides peanuts and tree nuts.
Rodelle was so nice to send me a box of their favorite baking products to enjoy and review. How do I figure out how whether I like the products in a meaningful way? I smelled the three different vanilla products, Rodelle’s vanilla extract and vanilla paste smelled exactly like their vanilla beans, perfect. What could I make so that I could easily taste the vanilla that wasn’t time consuming to make and without a lot of distracting ingredients.
When my kids were little, I used to make vanilla ice cream in a bag to help us learn some cool science lessons and cool off during long, hot summer days. I distinctly remember that the vanilla had a strong alcohol taste even though we tried adjusting the amount we used. However, when I used Rodelle vanilla extract the vanilla ice cream made in a bag tasted like ice cream made with whole vanilla beans, it was perfect.
I also tried the Rodelle vanilla paste, which is a suspension of the vanilla seeds in a thick suspension of sugar water and vanilla extract. I totally loved the ease of using the vanilla paste as one can get right to the best parts of a vanilla without having to split and scrape a whole vanilla bean. The vanilla bean paste ice cream tasted just as delicious as the vanilla extract ice cream and had lovely flecks of vanilla beans in addition.
I wasn’t so gamed to use lemon extract in ice cream but used the Rodelle lemon extract to make some delicious allergy friendly lemon cupcakes. I haven’t shared the recipe yet as I’ve been in excruciating pain due to a car accident and made the hard decision to rest and focus on rehabilitation over the past few months in order not to avoid life-long pain due to my injury. I also have great idea to use the gourmet baking cocoa in a game-changer recipe but until I can regain my strength to do the recipe development, mums the word (sorry for being a tease!). I am finally starting to feel better, thank God, so hopefully it won’t be long before I share more dessert recipes.
How to Make Vanilla Ice Cream In a Bag
I first heard of making homemade ice cream using an old wooden churn that one fills with ice and salt and use a crank to churn the ice cream. Then there’s a version of making ice cream by placing the ice cream mixture into a small coffee tin, which you place inside of a large coffee tin and surround with ice and salt, and roll back and forth. Ice cream in a bag is simple way to make individual servings of ice cream and doesn’t require special equipment.
Most recipes for vanilla ice cream in a bag call for 1/2 cup of half and half, 1 tablespoon of sugar, and a tiny amount of vanilla extract. My recipe for vanilla ice cream in a bag includes additional suggestions based on plenty of trial and error from making it with my kids when they were little.
- Place the ice cream mixture inside an extra plastic bag to prevent cross contact with the salt and to contain potential leaks.
- Use ice cubes because crushed ice which will melt too quickly.
- Wear oven mitts or wrap the bag of ice with a hand towel when shaking the bag if it feels too cold.
- If you don’t have half and half, you can use substitute equal amounts (1/4 cup each) of whole milk and whipping cream.
- I haven’t tried using this recipe using non-dairy substitutes, but I imagine that it would work with slight differences in texture.
We have had so much fun making vanilla ice cream in a bag together, I hope you enjoy the recipe too. Whether you need an allergy safe treat to beat the summer heat, or want a portion controlled treat, or taste test extracts, try making vanilla ice cream in a bag.
This recipe as written is free of peanuts, tree nuts, soy, egg, fish, shellfish, and wheat.
Vanilla Ice Cream in a Bag
- 1/2 cup half and half
- 1 tablespoon sugar
- 1/4 teaspoon vanilla extract or vanilla bean paste
- 4 cups ice
- 1/2 cup salt
Open and place a sandwich bag into a stable cup and fold over the sides.
Add the half and half, sugar, and vanilla and stir until the sugar is dissolved.
Seal the bag and squeeze out the excess air at the same time, and place the bag into a second sandwich bag and seal.
Add half of the ice and salt into a gallon sized plastic bag, add the half and half mixture, and add the rest of the ice and salt, seal shut.
Wear oven mitts or wrap the bag of ice with a hand towel and shake for 10 minutes, until the half and half mixture thickens.
Carefully remove the small bag of ice cream out of the salt water and carefully remove the outer sandwich bag so that salt does not transfer onto the inner sandwich bag.
Eat and enjoy immediately.
Visit Rodelle’s website to learn more about their products.
If you want to purchase some Rodelle products from Amazon, please use my affiliate link which helps to support this blog and my efforts (thank you!!!).
If you you prefer to use an ice cream maker, I shared a creamy vanilla bean recipe that includes one extra step that makes the best ice cream at home. If you like peaches, this recipe from an ice cream book that I reviewed is delicious, How to Make Ice Cream Book Review; Peaches and Cream Recipe.
If you don’t have an ice cream maker, I also have a recipe for a no-churn strawberry ice cream recipe.
And if you need ideas on some ice cream desserts, I love making egg free Aquafaba baked Alaskas for my family as well as mochi ice cream.
What’s your favorite flavor ice cream? Tell me in the comments.
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Rodelle sent me samples of their products for free to use and enjoy in exchange for a review. I share products and sources which I use and think may be helpful to readers, all opinions are my own. Please note that manufacturing practices and ingredients can change at anytime without notice and readers are always responsible for assuring allergen safety before buying or consuming foods. NutFreeWok.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Thank you for your support!
What a fun idea! I will have to try this!
Thank you, Katerina, enjoy!
I am just curious as a fellow nut allergic person. Did Rodelle mention, that their Almond Extract is manufactured elsewhere?
I had asked them about the topic of almond extract, they do not use the type of almonds that we eat, but bitter almond oil (edit) which is from peach, plum, and apricot pits. Apparently the FDA does not consider their almond extract allergenic, and this is generally true with most companies which make extracts. I personally would not use almond extract out of precaution but feel comfortable with the presence of it in the facility. You may want to reach out to Rodelle with your own specific questions because it’s important for you to feel absolutely safe.
Thank you for your reply! I was not aware.
You’re welcome! I re-read my comment and realized that I made a mistake, I meant to say ” bitter almond OIL which is from peach, plum, and apricot pits” and edited my comment. One word can make a difference, LOL!
I would love to try this soon. I think we usually have all the ingredients on hand! Seems easy, a quick fun treat for busy weekends…
Should the ice be in cubes or crushed?
Should the salt be table salt or coarse salt?
Is one type better to use?
It’s a fun activity for kids to try especially when they’re cooped up during the winter or bored on a hot summer day! I think whatever kind of ice you have should be fine, but crushed ice will give you more contact but might melt faster. So if you have both, use both! It’s actually ideal to use rock salt, sometimes labelled as Ice Cream Salt, which looks like pebbles.