Teaching My Baby To Read

Home » A STEM Summer » Ice Cream in a Coffee Can

Ice Cream in a Coffee Can

My A STEM Summer is plodding on, although I’m really behind in my blog posts about it. For Week #3, we did a chemistry and made ice cream in a coffee cam. Full directions here.

Calling this a “chemistry” experiment might be a bit of a stretch, but we did talk about why you need to add rock salt to the ice. Ice cream freezes at 27 degrees. If you just had ice, it would only be 32 degrees. Adding salt creates a brine solution that absorbs heat and makes the ice solution a lot colder. Duh! I should have tested this theory with a thermometer. That would have made this experiment even better.


  1. Holly says:

    It is totally a chemistry experiment. That’s all cooking really is. Chemistry for hungry people 🙂 Looks like fun!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Follow me on Twitter