Making ice cream is great way to enjoy a tasty treat, plus it involves several chemistry and other science concepts. Here's a collection of easy and fun science ice cream recipes, including classic liquid nitrogen ice cream, homemade Dippin' Dots, dry ice ice cream and more.
Liquid nitrogen ice cream is the classic science ice cream project. The nitrogen instantly chills the ice cream, but is not an actual ingredient. It boils away harmlessly into the air, leaving you with instant ice cream.Make Liquid Nitrogen Ice Cream
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Dippin' Dots are another type of flash-frozen ice cream. If you have liquid nitrogen, this is another fun and easy ice cream project to try.Make Dippin' Dots Ice Cream
Renee Comet, National Cancer Institute
You can make a flavorful, fruity sorbet just as easily as you can make ice cream. The rate of cooling impacts the consistency of the sorbet, so you can explore crystallization as well as freezing point depression.Instant Sorbet
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If you have snow, you can use it to make ice cream! Salt can be added to snow to use it to chill the ice cream via freezing point depression or you can use the snow as an ingredient in the recipe.Make Snow Ice Cream
Liquid nitrogen isn't the only cold material that can be used for making ice cream. Dry ice, which is solid carbon dioxide, can be used in ice cream. As the dry ice sublimates into carbon dioxide gas it carbonates the ice cream. This produces an interesting flavor and texture that you won't get any other way.Make Carbonated Dry Ice Ice Cream
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You can use any ice cream recipe as a basis for scientific exploration, plus you don't even need an ice cream maker or even a freezer! Freezing point depression cold enough to freeze ice cream is the result of combining salt and ice in nothing more complicated than a plastic bag.Make Ice Cream in a Baggie
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Supercool a soda or other soft drink to make an instant slushy. Carbonated drinks are frothy when they freeze, while sports drinks make a simple chilly slush. You control whether the drink freezes in the bottle or on-command in a glass.Make an Instant Soft Drink Slushy
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Molecular gastronomy applies principles of chemistry to prepare food in new and exciting ways. Take this ice cream recipe, for example. Have you ever had ice cream that's hot and melts as it cools? Maybe it's time to try it.
Make Hot Maple Syrup Ice Cream