(per group of 4)
- 1/4 c sugar
- 1/2 t vanilla
- 1 c 2 percent milk
- 1 c (1/2 pt) whipping cream
- 3/4 c water
- 3/4 c rock salt
- 4 plastic spoons
- 1 gal zip-lock freezer bag
- 1 qt zip-lock freezer bag
- Measuring spoons
- Wooden spoon
- Measuring cup
- Duct tape
- 4 8-oz sundae cups
- Cloth towels or hot/cold mitts
Ice Cream in a Bag
- Pour milk, whipping cream, sugar and vanilla into a 1-qt zip-lock
freezer bag, and seal tightly with duct tape.
- Place the quart zip-lock bag with the ice cream ingredients inside
a 1-gallon zip-lock bag.
- Pack ice around the small bag.
- Add the rock salt and water.
- Seal the larger bag with duct tape.
- Have students shake or toss the bags between them while protecting
their hands with cloth towels or hot/cold mitts.
- Continue until ice cream is frozen.
- Open the outer bag, and discard the ice and salt.
- Rinse the bag containing the ice cream.
- Divide the ice cream into sundae cups with the wooden spoon.
PHYSICAL SCIENCE ACTIVITY
- After ingredients have
been put together in the bag, students will observe and describe
- After the ice cream is made, students repeat the
observation and describe the ice cream.
- Ask students what
changes they have observed, and what caused the changes. Was
motion involved in the change?
P.A.S.S. Physical Science—Grade 1: 1; Grade 2: 1.1,2; Grade 3:1.1
- fresh, clean snow
- 2 t vanilla
- 2 T sugar
- 1⁄2 c milk
- small styrofoam cups
Snow Ice Cream
Can snow ice cream make you sick? Snow does contain bacteria.
In fact, bacteria form the foundation of some snowflakes. But life
is full of bacteria, and not all bacteria is harmful. There are
no studies showing children becoming ill from snow, but there is
no real consensus on the matter. Be aware of the risks, and make
sure your snow is clean and fresh.
- Put sugar and vanilla in cups.
- Pack snow in on top of the sugar and vanilla, leaving enough
room for the milk.
- Pour in milk, and mix it all together.
What does freezing do to foods?
Most foods are made from living or once-living material and all
such material is made of cells. Water is one of the few substances
that expands on freezing, so if you put something made of cells into
a freezer, the water inside them turns to ice and expands, rupturing
the cells and damaging other structures. Slow freezing gives large
ice crystals time to form. For ice cream, commercial freezing is done
rapidly to prevent large ice crystals from forming. Constant churning
is also used, as in homemade ice cream and the ice cream made in
this activity. This breaks up larger ice crystals as they form. When
melted ice cream is put in the freezer, it freezes slowly, allowing
large ice crystals to grow and making the ice cream unpleasantly
Oklahoma Ag in the Classroom is a program of the Oklahoma Cooperative
Extension Service, Oklahoma Department of Agriculture, Food and Forestry
and the Oklahoma State Department of Education
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