Fun 5 Minute Ice Cream In A Bag
Cooking with kids: Five-minute ice-cream-in-a-bag
This recipe is more of a fun, creative, science-experiment rather than a “cooking” class…..we won’t be “cooking” anything and just mixing up ingredients.
David Helseth suggested this recipe.
When this recipe first came to me, I was like what…?
Five-minute ice cream in a bag??
But…I was intrigued by this recipe suggestion.
So here’s a BIG shout out of “THANKS” to David!
We really found this recipe extremely fun and suggest all of you try it with your kiddos (maybe even make it your “kick-off” to start the summer).
Here is the list of ingredients you will need:
1/2 cup whole milk half and half, or cream
1 tbsp sugar
1 tsp vanilla extract
6 tbsp sea salt
2 cups of ice
sandwich-sized ziplock bag
gallon or quart-sized ziplock bag
Watch the video below as Kailee and I try making this recipe.
I tried this recipe in advance of filming our above segment for the “Create, Cook, and Talk” show. My daughter, Kailee, and I have been post a new show every Thursday on Facebook, since COVID-19. This recipe/activity was so easy and so much FUN!
I was very excited to bring it to you all. It also made me very curious about how it worked. I wanted to learn more for myself, but, I wanted to explain it to Kailee so she could understand how it was made, too.
What’s the expression? Google is your friend. So, I did some searching and found some great information on how ice cream is made.
How is ice cream made: This video provides a great overview of making ice cream starting at the farm with cows. via The Kids Should See This
In the above video, we learned that ice cream is a foam made of tiny ice crystals that are locked in a mixture of sugar, fat globules, and air bubbles. Wait…..fat globules?????
What are fat globules?
Well, if you can envision fat and water (or oil and water), the milk fat exists as small globules (liquid fat droplets) distributed or disbursed throughout the milk serum (the watery part of milk).
Chris Clark, the author of The Science of Ice Cream, told Live Science this: Ice cream is basically made up of little ice crystals and air bubbles and fat droplets, all sort of glued together by a viscous sugar solution. via Live Science
OK, so that helped me understand a little bit more, but why do we need to add salt to the bag of ice? The Sci Guys video on Melting Points: Ice Cream in a Bag was helpful (starting at about 2:24).
Why do we need to add salt to the ice?
Since ice cream isn’t made up of just water, it has cream, sugar, and flavoring, but, it needs to be a little colder below 32°F to freeze.
By adding salt to the ice, we lower the freezing point. The melting ice absorbs heat from the ice bag, allowing it to freeze our treat more quickly.
Placing the ice cream liquid into the bag of ice with salt water, as it melts it creates a kind of saltwater slushy.
The salt affects how water freezes. It lowers the freezing/melting point of water. The saltwater surrounding the bag of ice cream liquid allows it to cool enough that it starts to thicken and freeze.
As the ice cream base starts to freeze, it forms into ice, but by using a steady shaking or turning process, we break up the ice crystals as they form by beating air into the mixture.
Voila!!! There you have it: How you can make five-minute ice cream in a bag. Only now, you have a little bit of the science behind it.
Here are some additional fun facts about ice cream.
- 16. 5 pints of Ice Cream in 6 Minutes: The world record for ice cream eating was set last year by Miki Sudo at the Indiana State Fair. via Fox News.com
- July is national ice cream month.
- The most popular day for buying ice cream is Sunday.
- And did you know that ice cream testers use gold spoons? This is so that they can taste the product 100% without a slight percentage of aftertaste from typical metal/steel spoons.
Plan to make this fun treat, science experiment activity with the whole family.
Create, Cook, and Talk: Encouraging learning while creating Yum!