Homemade Ice Cream 🍨

I was really craving ice cream last night so I bought a sundae. Then, an idea suddenly popped in my head. What if I made some ice cream? I just knew that this was something I had to do. It was instinct. I needed ice cream. And it was so easy to make!

Ahhh Chemistry class… I remember first making this a couple of years ago. It’s a little weird to be making ice cream in Chemistry you might ask. But there is a science in it, which I will explain very briefly because I don’t like long explanations.

The important thing in making ice cream is the ice and salt. No fancy ice cream machine. You just need ice and salt. You see the salt lowers the freezing point of water. The freezing point of water is 0°C or 32°F meaning it turns into ice at this temperature. Salt lowers that freezing point making it colder. The lowered temperature helps make ice cream. You can find more about this process at this site.

You can also follow this recipe for making ice cream and substitute milk for the half-and-half if you don’t have any.

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I’m a bit of rebel because I didn’t follow the recipe. I mean I could make any flavor of ice cream, so I chose my favorite kind of milk:


Then, I added this because I’m a diabolical genius:


Hmmm milk and Oreos in a bag of ice and salt:


As it turns out, I’m not much a genius. It turned into ice cream, all right. But I think next time I’m going to add the Oreos after I freeze the milk because it turned into this:




Still, it was sooo yummy! Kind of made me wish I had more ice and salt to make more ice cream. Oh, and the recipe said to squeeze the bag for 10 to 15 minutes. But I just couldn’t resist.

Baking Life Lesson

There are some things worth waiting for no matter how painful it gets… like ice cream. My hands felt really cold squeezing the bag so remember to wear oven mitts or use a towel (which I eventually did).


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