Making Ice Cream
Making Ice Cream is one of my favorite recipes that I did in my classroom as a fun Science activity on Liquids and Solids. It requires just a few ingredients and some shaking to make this treat.
Ingredients for Ice Cream
- 1 box Jello instant pudding (Chocolate or Vanilla) (Double recipe for a classroom)
- Ice Cubes
- 1/4 cup sugar
- 2 cups milk
- 1 cup Half and Half
- Salt (ice cream salt recommended, they sell this at Walmart and most grocery stores)
- Candy Sprinkles or Chocolate Syrup
- 2 Quart Heavy Duty Freezer Bags, 2 Heavy Duty Gallon Zip Lock Bags (use good strong bags for this activity or you may have leaks)
- Large Mixing Bowl
- Ove Gloves or oven mitts (to handle the cold bags)
Combine pudding and two cups of milk in a large mixing bowl. Beat 2 minutes. Stir in sugar and evaporated milk.
Pour half into each of the 2 Quart sized Freezer Ziplock Bags.
Place the quart sized bag with the ice cream mixture into each of the gallon bags. Let out as much air as possible. And about a 1/4 cup ice cream salt.
Add about 2 cups of ice in the bag. Put on the oven mitts and shake, shake, shake. Shake about 5-10 minutes or until frozen. It will have a soft serve consistency. (See helpful tips below)
Scoop into bowls or small dixie cups for the classroom. Add sprinkles, chocolate syrup and other toppings.
Freeze any extra ice cream
Tips and Suggestions
- Not necessary but you could chill in the freezer for 15 minutes before shaking to expedite the process.
- It gets very cold so using ove gloves or oven mitts and shaking the bag using two hands was a lot more efficient in making the ice cream than just holding the top of the bag and shaking.
- Line up ingredients on table to help reinforce sequencing skills.
- Have the recipe written out and point out ingredients and steps as you go.
Ice Cream Book