Discovery Express
  • Welcome!
  • Blog
  • Check out our store!
  • 9 Apples Math Game
  • Your questions answered!
  • About

Frosty Fun

7/23/2018

0 Comments

 
Author: Maddie Van Beek

This summer has been HOT! When it gets this warm outside, it's time for some frosty treats! Today we're going to make our own homemade ice cream and homemade slushies WITHOUT using a freezer! We'll use the same scientific principles for both activities, so let's get learning!



The History of Ice Cream:

We shared a blog last summer about ice cream, and this gives some great background on the history behind this tasty treat. Check it out here: https://www.discoveryexpresskids.com/blog/cool-down-with-ice-cream



Today, we're going to focus on the science behind homemade ice cream. How do you get the ingredients to freeze without a freezer?



The Science:

Normal water freezes at 32 degrees Fahrenheit. Your goal is to get your ice cream mixture below that temperature so it will freeze. The problem is, just packing ice around the mixture won’t do the trick. Why is that? The ice will begin to melt at room temperature, so while it will definitely cool the mixture down, it won't get it cold enough to freeze the mixture. That leads us to our secret ingredient: salt!


If you add salt (sodium chloride) to ice, it can drastically lower the temperature to almost zero degrees Fahrenheit (0°F)! THAT'S cold enough to quickly begin freezing your ice cream mixture. How does salt do that?!


Take an ice cube out of your freezer and place it on the table. Sprinkle a little salt onto the ice cube and watch carefully. It quickly begins to melt! That's why you see people sprinkling salt on icy roads in the winter--salt lowers the freezing temperature of water. Usually, water freezes at 32 degrees/ice begins to melt at 32 degrees Fahrenheit (32°F). When you add salt to water, it has to be much colder in order to freeze. Thus, ice that would normally remain frozen on a sub-32 degree day begins to melt when you add salt.


It seems strange to melt our ice in order to get our ice cream mixture colder, but remember, even though the salt causes ice to melt, it actually is lowering the overall temperature. The subsequent water is still super cold, it's just liquid instead of solid. So you'll see the salt begin to melt your ice, but it's essentially cooling down your ice cream mixture inside!


Now that you know the science behind our activity, let's get to it!


The Classic: Homemade Ice Cream



YOU WILL NEED:
* Cream
* Vanilla
* Sugar
* Gallon zip-top bag
* Quart zip-top bag
* Ice
* Salt




Here's what to do!
1. Measure 1 cup cream (Half and Half), 2 tablespoons sugar, and 1/2 tsp of vanilla extract into your smaller zip-top bag. Seal it so it is tightly closed!
2. Measure about 6 cups of ice and 1/2 cup salt into your gallon size zip-top bag.
3. Place the small bag of your ice cream mixture into the larger bag of ice and salt.
4. Seal the large zip-top bag and start shaking! Don't throw the bag or shake it too hard--you don't want any leakage!
5. After just a few minutes, you should feel the mixture begin to get firmer. Once it feels like a thick enough consistency, open your large bag and remove the small one.
6. Open your small bag and enjoy! You can carefully dump your ice cream into a dish and top with syrup or sprinkles, or you can just eat it right out of the bag!

Extension:

Use other ingredients to make healthier frosty treats! Try using yogurt instead of cream. Does it take more or less time to freeze? Another great trick is using blended bananas! It gives you a great, creamy texture without all the fat and added sugar.


Banana “Nice” Cream

* 2 ripe bananas
* Ingredients of your choice! (I used mint extract and dark chocolate chips)
* Gallon zip-top bag
* Quart zip-top bag
* Ice
* Salt

Picture
Picture
Here's what to do!
1. Put two ripe bananas in a food processor or blender, and blend until smooth. Add 1/2 avocado for a creamier texture or some cashews for something more hearty.
2. Add your mix-ins. I picked mint extract and dark chocolate chips, but peanut butter, nuts, or fruit would also be great! You can blend them in, or you can add afterwards.

Picture
3. Pour your blended bananas into the quart zip-top bag and seal.

Picture
4. Put your ice and salt in the gallon bag, then place the small bag of your ice cream mixture inside. Seal the gallon bag and start shaking! You’ll notice the ice begins to melt pretty quickly!

Picture
Picture
Within about 5 minutes, my nice cream was ready to eat!

Picture
Picture
5. Enjoy!

Freezerless Slushy

* YOU WILL NEED:
* Fruit juice
* Gallon Zip-top bag
* Quart Zip-top bag
* Ice
* Salt


Here's what to do!
1. Measure about 1 cup of fruit juice into a quart sized zip-top bag and seal shut.
2. Repeat steps 2-6 from the homemade ice cream activity.
3. Enjoy!

Suggestion:
If you're an athlete or using this recipe for after working out, use an electrolyte sports drink so you have a frosty recovery treat! Even if you’re not working out, it’s super important to stay hydrated in this hot weather. This electrolyte slushy is just more fun :]


Before shaking:

Picture
After only 2 minutes of shaking:

Picture
After two more minutes:

Picture
Ready to eat!

Picture
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Follow us on Pinterest!
    Picture
    Check out our new game for math education, grades 1-7!

    Archives

    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014

    Categories

    All
    Age 10 12
    Age 12 14
    Age 14 16
    Age 16+
    Age 8 10
    Anatomy/Physiology
    Biology
    Chemistry
    Engineering
    Food Science
    Geology/Earth Science
    Health Science
    Math
    Microbiology
    Physics
    Plant Science
    Psychology
    Weather Science

Proudly powered by Weebly