The Chemistry of Ice Cream
On average, people in the United States eat nearly 23 quarts of ice cream per year. This seminar examines the chemistry involved in producing the ubiquitous treat we know as ice cream. Students investigate the effect of heat transfer and temperature change, and learn how dissolving chemicals in water can change the freezing point of a solution. Students discover how salt interferes with the hydrogen bonds in water, and how quickly heat is lost in order to change the ice cream mixture from a liquid state to a solid tasty treat. This seminar explores endothermic and exothermic processes from the kitchen to our roads and introduces students to new concepts including the Kelvin temperature scale used in chemistry.
Faculty: Kathy Rosborough - Science 8
January 18, 2019
April 5, 2019
Interested in exploring this topic more deeply?
Go to: This article describes the cultural history of ice cream.
Day trip: Denver’s 5280 magazine provides their list of 2018’s twenty-five best ice cream flavors.
Just about everyone screams for ice cream. Evie Blad, writing for Education Week, notes “students who see relevance and purpose in what they are learning are more motivated and more willing to persist and master challenging concepts.” The highly relatable topic of ice cream provides familiar context and instant interest, engaging students more quickly in the science behind the subject.