Instant Ice Cream with a Dry Ice Bath
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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. This process to make ice cream is faster than using rock salt and water ice as the refrigerant. Use this activity to introduce learners to the process of sublimation and phase change and to provide a fun treat.
- Under 5 minutes
- 45 to 60 minutes
- Over $20 per group of students
- Ages 8 - adult
- Activity, Demonstration
- English
Quick Guide
Materials List (per group of students)
- bain-marie pot (or other submersible water bath pot)
- cooler
- hammer
- hand mixer
- paper bag
- wire Coat Hanger
- dry Ice (5 lbs)
- denatured alcohol (1 gallon)
- heavy whipping cream (1 cup)
- half-and-half (1 cup)
- sugar (3/8 cup)
- vanilla extract (1 teaspoon)
- gloves
- safety goggles
Subjects
- Physical Sciences
- Heat and Thermodynamics
- Heat and Temperature
- Chemistry
- Chemical Reactions
- States of Matter
- Solids
- Liquids
- Gases
- Changes of Phase
- Heat and Thermodynamics
Informal Categories
- Food and Cooking
Audience
To use this activity, learners need to:
- see
- taste
- touch
Learning styles supported:
- Involves hands-on or lab activities
Other
This resource is part of:
Access Rights:
- Free access
By:
- Ragan, Sean Michael
Rights:
- All Rights Reserved, Make Projects, ©2011
