Kitchen Science: Homemade Ice Cream in a Bag

Good afternoon scientists! What to make your own ice cream? Got about 12 minutes then you are in the right spot! We just finished ours and it was tasty. 🙂

MaterialsKitchen Chemistry Homemade Icecream in a Bag (48)

Large Tupperware Container

Gallon Ziplock Bag

Kosher Salt (We used course)

Ice

Vanilla Extract

Half and Half

Granulated Sugar

Measuring Cup

1 Tablespoon Measuring Spoon

1/2 tsp Measuring Spoon

1/3 Cup Measuring Cup

Investigation

1. Measure one cup of half and half, 1/2 tsp of Vanilla, 2 Tablespoons of sugar and add it to your gallon ziplock bag.

2. Get the air out of your ziplock and seal tightly.Kitchen Chemistry Homemade Icecream in a Bag (59)

3. Fill large Tupperware container with ice and 1/3 cup of Kosher salt. Place your ziplock into the Tupperware container and seal tightly.Kitchen Chemistry Homemade Icecream in a Bag (64)

4. Set a timer and shake for 10 minutes, it is best to pass the container around. Enjoy your homemade ice cream! If you get any of the salt water on your hands wash immediately with soap.

Talking Points

We just made our own ice cream in a bag. This investigation works because the salt makes the ice colder, this lowers the overall freezing point (the temperature at which a substance freezes) of the salt, water, ice mixture allowing the temperature to drop. The temperature drop along with our shaking allows our ice cream mixture to cool down and slowly turn from liquid to solid. This is an example of a physical change.

Extended Learning: Try one of our other kitchen science activities

Kitchen Science Homemade Whipped Cream (6)
Kitchen Science Homemade Whipped Cream

1 thought on “Kitchen Science: Homemade Ice Cream in a Bag”

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