Maddy Blanchard

8th period Chemistry

Ice Cream Lab Project

Purpose:
To investigate the effects of heat transfer on phase changes
To investigate the effects of freezing point depression
Hypothesis:
If the rock salt lowers the freezing depression rate of the ice, then I will have ice cream.
Materials:
2 tablespoons of sugar
cup of milk (or cream)
1 teaspoon of vanilla extract (or other extract for flavor)
Nuts, fruit, etc (optional additions)
1 small zip-close sandwich bag
1 gallon zip-close bag
4 cups of ice cups
or cup of rock salt
Thermometer
Camera
Procedure:
1. Dissolve 2 tablespoons of sugar in cup of milk (or cream), then add a teaspoon
of vanilla or other extract for flavor. Add any other additions you brought - nuts, fruit, etc.
2. Pour milk mixture in a small zip-close sandwich bag and close securely.
3. Half fill a larger 1 gallon zip-close freezer bag with ice cubes, then add a few
tablespoons to cup of rock salt. ( cup of rock salt works better).
4. Place the sandwich bag into the freezer bag and securely close the freezer bag.
5. Gently flip the bags back and forth by the corners. The outer bag will be quite
cold, so you want to grip only the edges. At some point, open the outer bag, when you
have a salt water/ice mixture and record the temperature again.
6. When you have ice cream (5-15 minutes), take the smaller bag out and rinse it
off with cold water. Be especially careful to rinse the seal area so you dont get salt in the
ice cream. Dump the excess salt and ice down the sink. Throw the bag away in the
trash.
7. Please clean up your area. (Leave it neater than you found it.)

Observations:

Ice cream being made.

The finished product, ice cream.

Enjoying the finished product. :-)

Conclusions:
1. Colligative properties depend only on the number of dissolved particles in
solution and not on the compound being used as the solute. This pertains to the
experiment, because the sugar (the solute) dissolved into the milk or cream (the

solvent).The freezing point depression is essentially when the freezing point of a solvent
is lowered when another compound is added, so then the freezing point of the solution is
lower. This pertains to the experiment, because when the rock salt was added to the ice,
the freezing point was lowered and the ice melted at a lower temperature. The ice was
about 29F when starting out, but after the rock salt was added, the temperature lowered
to about to 14F.
2. The ice is forced to melt faster because of the rock salt that is added to it. This
ice mixture loses large amounts of heat, and the ice cream mixture eventually reaches
the freezing temperature of the ice mixture.
3. Dippin Dots are known for having unique ice cream that is cryogenically frozen.
Tiny drops of ice cream mixture are dropped into liquid nitrogen, which cryogenically
freezes them. Liquid nitrogen is so extremely cold that the ice cream drops freeze almost
immediately and form little beads.

Citations:
Helmenstine, Anne Marie. "What Is Freezing Point Depression?" About.com
Education. N.p., n.d. Web. 28 Mar. 2016.
"The Chemistry of Making Ice Cream - Www.ChemistryIsLife.com." The Chemistry of
Making Ice Cream - Www.ChemistryIsLife.com. N.p., n.d. Web. 28 Mar. 2016.
<http://www.chemistryislife.com/the-chemistry-of-ice-cream-1>.
"Q & A: Dippin' Dots." Department of Physics. University of Illinois at UrbanaChampaign, 22 Oct. 2007. Web. 28 Mar. 2016.
<https://van.physics.illinois.edu/qa/listing.php?id=1687>.