Pour the chocolate milk into the quart sized ziploc bag.
Seal the bag securely making sure all the air is out of the bag.
Put 3 cups of ice into the gallon ziploc bag.
Add 3/4 cup to 1 cup salt (sodium chloride) to the bag of ice.
Place the sealed quart bag inside the gallon bag of ice and salt removing excess air from bigger bag.
Seal the gallon bag securely.
Rock and squish the gallon bag from side to side. Do not be too rough because the bag may break.
Also, if the ourside bag springs a leak, place it inside another gallon bag, or just start over with the ice step with another bag.
It's best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.
Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
If it does not harden within 15 minutes, add more ice and salt to your bag and continue mixing.
Enjoy!
