Creamy Ice

You made ice cream or a fruit juice slushy!

After a couple minutes of shaking, your sweet liquid should have frozen enough to crystallize into a delicious treat.

I started this experiment by putting the ice and pre-frozen ice cream into a hard plastic food storage container, but we needed so much ice that nothing was “shaking” around. After pouring the contents into a gallon-sized bag, the ice cream shook up very quickly. So make sure you don’t pack the ice too tightly in the container your choose.

Try using fruit juice, as the alternate instructions suggest. Try different flavorings. Try different kinds of containers. Try making a larger amount

states of matter, boiling and freezing points, food and cooking as chemistry