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In this chemistry meets cooking activity, learners make carbonated, vanilla ice cream using dry ice and denatured ethanol, which are both inexpensive and accessible.

In this tasty activity, learners make their own ice cream any day of the year in an exploration of heat and cold. Highlights include freezing and melting and the transition from liquid to solid.

In this delicious activity, learners get to make, taste-test and compare their own "brands" of homemade strawberry ice cream.

In this activity, learners build models of comets, using edible materials, to learn about comets' structure.