(Dry) Ice Cream
How can ice be dry? And what’s the fastest way in the world to make ice cream? This MIGHT not be the ice you’re thinking of…
Dry Ice Cream Recipe (only make this with a grown-up!)
Ingredients:
1lb Dry Ice (get this at most grocery stores)
2 cups Heavy Whipping Cream
½ Cup Condensed Milk
½ Tablespoon Vanilla Extract
Add extra ingredients to your preference.
Make The Science Sisters Cookies & Dry Ice Cream by adding medium-sized broken pieces of 12 Oreo cookies. It will be delicious.
After the podcast, we made another batch we called Chocolate Cinnamon Cookie Crunch with ½ cup of chocolate syrup, a pinch of cinnamon, and a dozen crushed up Chips Ahoy cookies. We like cookies around here.
Directions
Pulverize the Dry Ice and sift it through a colander to ensure no pieces are larger than a pea
Mix the rest of the ingredients together in a large stoneware or plastic bowl
Add the dry ice, a little at a time, as you stir or whisk the mixture.
Stop adding dry ice as the mixture thickens
Stir thoroughly.
The mixture is ready to eat after the ice cream is soft enough to scoop with a spoon AND several stirrings result in no additional dry ice sublimation.
Sources (Today we learned from)
Dry Ice entry on Wikipedia
Cool Dry Ice Projects by Anne Marie Helmenstine, Ph.D.
Our Ice Cream Recipe came from DNews Labs (Video)
Ingredients:
1lb Dry Ice (get this at most grocery stores)
2 cups Heavy Whipping Cream
½ Cup Condensed Milk
½ Tablespoon Vanilla Extract
Add extra ingredients to your preference.
Make The Science Sisters Cookies & Dry Ice Cream by adding medium-sized broken pieces of 12 Oreo cookies. It will be delicious.
After the podcast, we made another batch we called Chocolate Cinnamon Cookie Crunch with ½ cup of chocolate syrup, a pinch of cinnamon, and a dozen crushed up Chips Ahoy cookies. We like cookies around here.
Directions
Pulverize the Dry Ice and sift it through a colander to ensure no pieces are larger than a pea
Mix the rest of the ingredients together in a large stoneware or plastic bowl
Add the dry ice, a little at a time, as you stir or whisk the mixture.
Stop adding dry ice as the mixture thickens
Stir thoroughly.
The mixture is ready to eat after the ice cream is soft enough to scoop with a spoon AND several stirrings result in no additional dry ice sublimation.
Sources (Today we learned from)
Dry Ice entry on Wikipedia
Cool Dry Ice Projects by Anne Marie Helmenstine, Ph.D.
Our Ice Cream Recipe came from DNews Labs (Video)