What if we told you that one of the best ways to teach science this week starts with a bag of ice and ends with a scoop of homemade ice cream? This activity isn’t just a treat; it’s a hands-on lesson in chemistry, states of matter, following step-by-step instructions, and even teamwork. Perfect for students from kindergarten through high school, this ice cream-making experiment is an engaging, low-prep way to bring your curriculum to life. Be sure to grab our detailed lesson plans at the end of the post (complete with national standards and clear learning objectives) to make your classroom extra cool.
What you’ll need
Gather half-and-half or heavy cream, sugar, vanilla extract, salt (rock salt works the best), ice, gallon-sized resealable freezer bags, sandwich-sized resealable bags, plastic spoons, and measuring cups and spoons. You may want to have students bring in their winter gloves or mittens.
What to do
Give each student one of each size bag. Have them measure and pour 1/2 cup half-and-half, 1 tablespoon sugar, and 1/4 teaspoon of vanilla extract into the smaller bag. Make sure that the bag is fully sealed. Have each student put 3 cups of crushed ice and 1/3 cup of rock salt into the larger bag. Add the sealed smaller bag and squeeze vigorously for 10 to 15 minutes.
Once the liquid has become thick and frozen, students can enjoy their ice cream right out of the bag!
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