Ice Cream in a Bag

In the scientific method, you always start with a question. For making ice cream, you might ask, how do the ingredients change during this process? How important is it that they are cooled to a specific temperature? Will too much or not enough salt affect the freezing point? Will too much or not enough sugar affect the freezing point?

After you have your question, you can head to our Learn page to study up and form your hypothesis, which just means what do you think the answer to your question will be?

Now it's time to test your hypothesis!

Prep Time

5 min

Total Time

15 min

Tools & Materials

• 2 small resealable bags
• 1 large freezer bag
• Hand towel or tea towel
• 1/2 cup half-and-half
• 1 tablespoon of sugar
• 1/2 teaspoon of vanilla extract (optional)
• 4 cups ice, crushed or cubed
• 6 tablespoons salt

Directions

In a small, resealable bag, add the half-and-half and sugar. If you're looking for extra flavor, consider adding vanilla extract. Next, seal the bag eliminating as much air as possible. Place this bag in an equal-sized bag, so it's double-bagged. Set this aside for now.

Now take your freezer bag and add your ice and the salt. Place the double bag into the freezer bag and seal it. Remember to eliminate as much air as possible.

Wrap the ingredients bag in a towel and shake for a minimum of five minutes. As you shake, your mixture will get thicker. After 8 minutes, your ice cream should be ready. Chose the toppings of your choice and enjoy!

Draw Your Conclusion

Examine how it worked? What worked? What didn't work? What could you change next time to alter your results? Will you try again?

Share your results below!