Chemistry Honors Students Make Homemade Ice Cream in Delicious Lab Assignment
The students were able to see how ‘freezing point depression’ works while making a tasty dessert.
Upper School students in Andrea Chou’s chemistry honors class were given an irresistible lab assignment—make homemade ice cream or sorbet, and understand the chemistry that makes it work.
The students recorded videos of their work, taking milk or fruit juice along with flavoring like chocolate milk, coffee or vanilla extract, then mixing the liquid together, putting it in a bag of salt and ice, and flipping the bag over and over for several minutes until the liquid solidified into a tasty dessert.
“The students were able to see ‘freezing point depression’ during this lab,” Ms. Chou said. “When we mix salt with ice, we lower the freezing point of ice so it will be lower than zero degrees Celsius. The more salt you add, the lower the temperature of the ice. This will help to freeze the beverage and solidify it.”
Students made various flavors of ice cream, from blackberry to chocolate to matcha green tea.
Want to try this with your family? Click here to view Ms. Chou’s lab instructions and try it yourself!
St. Margaret’s Episcopal School
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