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Mix ice cream ingredients in a large ziploc bag: Pour the cream and/or half-and-half or milk into a bag with the sugar and vanilla extract (or other flavoring) and squish it all up to help dissolve the sugar. Seal the bag well, pressig out as much air as you can.
Add the ice and rock salt to the other bag: It should be about half-full of ice so there is room for the bag of ice cream mixture to go inside as well. Add the first bag and seal the outer bag, pressing out as much air as possible.
Shake for 5-15 minutes: Make a game of it by playing hot potato and passing the bag around in a circle! You can squish and massage the inside bag, just be careful not to squeeze too hard and burst it.
Enjoy! It doesn't take long for the ice cream to thicken and freeze. After just 5-15 minutes, it should be ready to go! Carefully open the outside, then the inside bag, making sure not to let any of the liquid or ice with rock salt from the outer bag get into the ice cream, which could ruin the batch. If you want to add mix-ins, dump them in, seal up the bags, and squish the ice cream for another minute or two longer. Scoop it out into bowls or just eat it straight out of the bag! Keep in mind that this is soft-serve consistency and it will melt quickly if it's hot outside. If you want harder skips, stick the ice cream in the freezer for a few hours before eating.
