Ice Cream in a Bag Sensory Shake

Heavy cream (1 cup)

Sugar (2 tablespoons)

Vanilla extract (1/2 teaspoon)

A small zip bag and a gallon zip bag

Ice cubes

Rock salt (1/2 cup)

A towel

Pour cream, sugar, and vanilla into a small zip bag. Seal it tight — double-seal if possible.

Fill a gallon bag halfway with ice and add rock salt.

Place the small bag inside the large bag, surrounded by ice. Seal.

Wrap in a towel (the salt makes the ice extremely cold) and start shaking.

Shake hard for 10-15 minutes. Take turns if arms get tired.

Check progress — the cream gradually thickens. When it's the consistency of soft-serve, it's done.

Open carefully (no salt water in the cream!), scoop into a bowl, and eat your creation.

The science: salt lowers the freezing point of ice, making the ice bath colder than regular freezing temperature. That extreme cold freezes the cream.

This is an intense full-body sensory experience: cold temperature, vigorous shaking, the smell of vanilla, and the taste reward at the end.

Wrap the bag well — the salt-ice mixture can cause ice burns on bare hands.

Add crushed Oreos or sprinkles to the cream before sealing for a custom flavor.

If the cream isn't thickening after 15 minutes, add more salt to the ice. The colder, the faster.