Making Ice Cream Using Colligative Properties


  • Make & eat ice cream.
  • Measure the freezing point depression of a salt/ice mixture.


  1. Combine ingredients in a 1-quart Ziploc plastic freezer bag. Squeeze most of the air out and seal tightly.
  2. Insert the 1-quart Ziploc bag into a 1-gallon Ziploc bag. Add ice (enough to cover the small Ziploc bag) and a large quantity of salt.
  3. Seal the outer Ziploc bag and shake the bag until the ice cream freezes.
  4. Measure the temperature of the salt/ice mixture.
  5. Eat & enjoy!



  • ½ Cup milk or half & half
  • 1 Tablespoon sugar
  • ½ teaspoon vanilla extract
  • ½ Cup milk or half & half
  • 1 Tablespoon hot cocoa mix
Last modified: Sunday, 3 June 2012, 1:19 AM