How To Make Ice Cream In A Bag (No Freezer Needed)

You can make ice cream in a plastic bag as a fun science project. The best part is you don't need an ice cream maker or even a freezer. This is a fun and tasty food science project that explores freezing point depression. Cups and spoons for eating your treat! 1. Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla to the quart zipper bag. Seal the bag securely. 2. Put 2 cups of ice into the gallon plastic bag. 3. Use a thermometer to measure and record the temperature of the ice in the gallon bag. 4. Add 1/2 to 3/4 cup salt (sodium chloride) to the bag of ice.

5. Place the sealed quart bag inside the gallon bag of ice and salt. Seal the gallon bag securely. 6. Gently rock the gallon bag from side to side. 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. 7. Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream. 1. Open the gallon bag and use the thermometer to measure and record the temperature of the ice/salt mixture. 2. Remove the quart bag, open it, serve the contents into cups with spoons and enjoy! Ice has to absorb energy in order to melt, changing the phase of water from a solid to a liquid. When you use ice to cool the ingredients for ice cream, the energy is absorbed from the ingredients and from the outside environment (like your hands, if you are holding the baggie of ice!). When you add salt to the ice, it lowers the freezing point of the ice, so even more energy has to be absorbed from the environment in order for the ice to melt. This makes the ice colder than it was before, which is how your ice cream freezes.

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