It’s the fourth week of S.T.E.A.M. summer camp and this week the theme is our sense of taste. Well, duh. Of course we are going to make ice cream! Can you believe I have never made ice cream in a bag? It’s such an old school project! Just like last week’s milk carton candles! When I was a kid we had this huge electric ice cream maker that we set out in the back yard and filled it full of ice and rock salt and it was such a treat to be make homemade ice cream. No store bought version compares. It was time to make ice cream with my own kids.
We have a small ice cream machine, but it’s not a very hands on way to explore the science of making ice cream so we decided to make the bag version. After we were done my 6 year old declared,
This is the best science experiment ever!
It certainly is the most delicious.
(Note: I included affiliate links to items we used, below)
What you need:
- Zip top freezer bags in two sizes. I used quart and gallon.
- 1/2 cup half and half
- Ice
- 1/2 cup ice cream salt (also known as rock salt)
- 1/2 tsp vanilla extract
- 1 TBSP sugar
Optional:
- Sprinkles. We used Let’s Do Organic Sprinkelz because I eschew chemicals in food. India Tree is another popular brand.
- Favorite toppings.
Instructions:
Fill the larger plastic bag with ice (about half way).
Pour in 1/2 cup salt. (Note: Someone said that this much salt is not healthy. You are NOT eating the salt.)
To the smaller bag, add half and half, sugar, vanilla, and any add-ins. Press out as much air as possible. Close bag.
TIP: Place bag in a bowl when adding ingredients.
Place smaller bag in larger bag. Adjust ice so that it surrounds smaller bag. Press out air. Close bag.
Toss, shake, jiggle, smush, and dance!
TIP: We created a sort of sling out of a dishtowel, placing the cold, cold, cold (brrrr) bag in the towel and gathering the corners at the top. Then we could shake the bag, holding the corners of the dishtowel. Much easier!
After about 5 minutes (or longer, depending on the dedication of your kids) check the ice cream. Shake more if needed until desired consistency is achieved. (This photo is not that great, but you get the idea.)
Eat straight from the bag, or spoon into a bowl and add toppings.
Watch the exciting action!
The science behind making ice cream:
The salt added to the ice lowers the freezing point of ice, causing the ice to melt (we used this same phenomenon in our ice cube on a string experiment). The melting ice absorbs heat, thus making the space around the ice cream ingredients to freeze at a temperature below 32 degrees. Water freezes at 32 degrees, but milk is not just water so it needs a lower temperature.
Want to have an incredibly STEAM-y summer? Join the guided, at-home STEAM Summer Camp. Information on how to join up here: STEAM Summer Camp for Kids.
Michelle says
June 26, 2015 at 10:19 amThis is so perfectly timed as we are literally planning to do this today as part of our Pioneer Week Summer of Fun (a personal thing, not on the blog). I bought ice cream salt yesterday! I’m so glad to see that it’s going to work. We’re also going to try to make butter by shaking up a baby food jar with heavy cream.
Also, I’m still in love with your videos. I pretty much got everything that I needed from your text, but I knew the video would be worth watching and it was. 🙂
Erica MomandKiddo says
June 26, 2015 at 10:22 amOh, thank you for saying that about my videos. I honestly love making them so much! They take much more time than a simple post, but are so fun to make.
tamny says
June 26, 2015 at 12:30 pmHow fun! We have never done this and now I am headed to the store to grab the ingredients. My 4 boys will love doing this. It will be a great family activity. Thanks for sharing.
Leslie says
June 26, 2015 at 3:25 pmThis looks so fun!
Sue says
June 26, 2015 at 4:42 pmThis was fun to read and I loved your video! Especially the end with the ice cream disappearing! If it were mine, you would have seen me lick the bowl! LOL
Erica MomandKiddo says
June 27, 2015 at 11:26 amUmmm, I may have done that off camera! 🙂
Lori says
June 30, 2015 at 1:56 pmDo you have any ideas for non-dairy substitutes for the half and half? Looks like a great experiment, but we have a milk allergy around here…
Erica MomandKiddo says
July 1, 2015 at 5:56 amTry a full fat non-dairy beverage. I haven’t tried it, but let me know how it turns out!
Sara says
June 20, 2017 at 6:22 amHi, thanks for sharing.
For spanish readers, what is “half & half”?
Regards
Erica says
June 20, 2017 at 1:12 pmIt is half cream half milk. You can substitute cream or full fat milk if you wish.