Virtual Booth

This project explores the process of making ice cream using a simple freezing method that involve ice and salt. The objective is to demonstrate how salt lowers the freezing point of ice, allowing the ice cream micture to freeze without a freezer. Milk, sugar, and flavoring are sealed in a small plastic bag, which is then placed inside a larger bag filled with ice and salt. The mixture is shaken for several  minutes until it solidifies into ice cream. This experiment not only result is fun, edible product but also introduces student to the concept of freezing point depression and heat tranfer. it is suitable as a hands-on science activity for primary or secondary school student.