DIY Science: Boozy Instant Ice Cream

Check out this cool experiment with yummy results!

Make Your Own Floating Masterpieces

Take ice below its freezing point to make boozy instant ice cream - or fruit sorbet if you can’t have milk. Watch to find out how, and read on for a handy shopping list and the science behind it!

https://youtu.be/hFzvT6TrZM8

Everything you need to give this a try at home:

• Alcohol (we used White Rum) https://amzn.to/49xjTFn

• Vanilla Essence https://amzn.to/4aTbdKI

• Milk https://amzn.to/4anZ9RL ,or, Fruit Juice https://amzn.to/3PZfV1o

• Sugar https://amzn.to/3VW1OO0

• Salt https://amzn.to/3vMvx1r

• Ice cubes https://amzn.to/3TPMktw

• Sandwich Bags https://amzn.to/3vQuNrY

• Measuring cups and spoons https://amzn.to/3Jd6CY1

• Winter Gloves https://amzn.to/3TUcY3f

The science

You can also check out this clip of our scientists doing it in our Science and Sip events!

The secret behind this delicious treat lies in a chemistry principle called freezing point depression.

Normally, water freezes at 0°C (32°F). But adding salt disrupts the water's molecular arrangement, making it harder for ice crystals to form. This lowered freezing point creates a brine solution. When you shake the bag, the ice cubes rub against the cream mixture, transferring heat and causing the cream to freeze faster than its usual freezing point.

The constant shaking also prevents large ice crystals from forming, resulting in the smooth, scoopable texture we love in ice cream.

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