Make a supercooled dessert - Fun at-home activities for Kids.

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Make a supercooled dessert

Make a supercooled ice cream dessert using ice, salt, cream, and sugar to freeze quickly while exploring temperature changes and safe kitchen science.

Table of contents

Step-by-step guide to make a supercooled ice cream dessert

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Forget difficult recipes! A dessert that even kids can make!

What you need

Heavy cream, granulated sugar, ice cubes, rock salt or table salt, small resealable plastic bag (quart size), large resealable plastic bag (gallon size), measuring cup, measuring spoons, kitchen towel or oven mitt, bowl and spoon for serving, adult supervision required

Step 1

Wash your hands with soap and water.

Step 2

Measure 1 cup of heavy cream and pour it into the small resealable plastic bag.

Step 3

Add 2 tablespoons of granulated sugar to the small bag with the cream.

Step 4

Squeeze out excess air and seal the small bag tightly.

Step 5

Fill the large resealable plastic bag halfway with ice cubes.

Step 6

Sprinkle 6 tablespoons of rock salt evenly over the ice in the large bag.

Step 7

Place the sealed small bag into the center of the ice in the large bag.

Step 8

Seal the large bag tightly.

Step 9

Wrap the large bag in the kitchen towel or put on oven mitts to protect your hands.

Step 10

Shake the wrapped bag continuously for 7 to 10 minutes until the cream thickens into ice cream.

Step 11

Remove the small bag from the large bag.

Step 12

Wipe the outside of the small bag dry with the towel.

Step 13

Open the small bag carefully.

Step 14

Scoop the ice cream into a bowl using a spoon.

Step 15

Share your finished creation on DIY.org

Help!?

What can we use instead of heavy cream, rock salt, or the small resealable plastic bag if those are hard to find?

If heavy cream is unavailable, use whipping cream; substitute coarse kosher or table salt for rock salt (you may need a bit more), and replace the small resealable plastic bag by double-bagging a strong freezer zipper bag to avoid leaks.

My cream didn't thicken—what common steps might have failed and how do we fix them?

If the cream stays liquid after 7–10 minutes, make sure you added the 6 tablespoons of rock salt to enough ice in the large bag, that the small bag was sealed tightly and surrounded by icy salt water, and keep shaking the wrapped towel/oven-mitted bag continuously for the full time.

How can I adjust the activity for younger kids or older kids to keep it safe and fun?

For younger children have an adult measure the 1 cup heavy cream, sprinkle the rock salt, and do the 7–10 minute shaking while the child watches and helps open the final small bag, whereas older kids can measure, seal the small bag, wrap the large bag with a towel, and do the full shaking and timing themselves using oven mitts for protection.

How can we make the ice cream more interesting or improve the texture?

To personalize and enhance the outcome, stir a splash of vanilla or cocoa and small mix-ins into the heavy cream before sealing the small bag or fold in fruit purée or chocolate chips after the cream thickens into ice cream.

Watch videos on how to make a supercooled ice cream dessert

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Here at SafeTube, we're on a mission to create a safer and more delightful internet. 😊

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Facts about kitchen science and freezing point depression

❄️ Mixing salt and ice makes the ice melt and the mixture get colder — that extra cold is what freezes your dessert fast!

🧂 A salt–ice mixture can reach about −21°C (−6°F) at its coldest, much colder than a household freezer.

🍨 Before electric freezers, people used hand-cranked ice cream makers with ice and salt to make frozen treats at home.

🌡️ Sugar lowers the freezing point of cream, so sweeter mixes freeze softer and stay scoopable.

🧪 Supercooling lets water stay liquid below 0°C until disturbed — a neat trick, but the ice+salt method works by freezing-point depression, not supercooling.

How do you make a supercooled ice cream dessert with ice and salt?

To make supercooled ice cream, pour 1 cup heavy cream, 2–3 tablespoons sugar and 1 teaspoon vanilla into a small resealable bag; seal tightly and remove air. Put that bag inside a larger zip-top bag filled with ice and 4–6 tablespoons rock or kosher salt. Seal and shake or roll for 5–10 minutes until thickened. Wipe the outer bag before opening to avoid salt contamination and discuss the temperature drop with a thermometer if desired.

What materials do I need to make supercooled ice cream with my child?

Materials: 1 small resealable plastic bag, 1 large resealable bag, 1 cup heavy whipping cream, 2–3 tablespoons granulated sugar, 1 teaspoon vanilla (optional), several cups of ice, 4–6 tablespoons rock or kosher salt, measuring cups/spoons, a towel, and a spoon. Optional: thermometer and disposable gloves. Use sturdy plastic bags (no glass) and have a bowl ready to serve once the dessert is thick.

What ages is this supercooled ice cream activity suitable for?

Suitable for children about 5 years and up with adult supervision. Ages 5–7 need close help measuring and shaking; ages 8–12 can do most steps with guidance; teens can work more independently. Younger children (under 5) can safely observe and help with pouring or tasting. Always supervise to prevent contact with the cold salt-ice mixture and to ensure bags are sealed to avoid spills.

What safety tips, benefits and variations should I know about this kitchen science activity?

Safety first: always supervise, wear gloves if hands stay on the ice-salt bag, avoid direct skin contact with the salt-ice mixture, never use dry ice, and wipe the inner cream bag before opening. Benefits: teaches freezing-point depression, measurement and sensory exploration. Variations: substitute coconut milk for dairy-free ice cream, add cocoa or fruit purée for flavor, or make single-serving sorbets using juice instead of cream.

Ready to create?

All Activities

Make a supercooled dessert

Make a supercooled ice cream dessert using ice, salt, cream, and sugar to freeze quickly while exploring temperature changes and safe kitchen science.

Table of contents

Step-by-step guide to make a supercooled ice cream dessert

0:00/0:00

Here at SafeTube, we're on a mission to create a safer and more delightful internet. 😊

Forget difficult recipes! A dessert that even kids can make!

What you need

Step 1

Wash your hands with soap and water.

Step 2

Measure 1 cup of heavy cream and pour it into the small resealable plastic bag.

Step 3

Add 2 tablespoons of granulated sugar to the small bag with the cream.

Step 4

Squeeze out excess air and seal the small bag tightly.

Step 5

Fill the large resealable plastic bag halfway with ice cubes.

Step 6

Sprinkle 6 tablespoons of rock salt evenly over the ice in the large bag.

Step 7

Place the sealed small bag into the center of the ice in the large bag.

Step 8

Seal the large bag tightly.

Step 9

Wrap the large bag in the kitchen towel or put on oven mitts to protect your hands.

Step 10

Shake the wrapped bag continuously for 7 to 10 minutes until the cream thickens into ice cream.

Step 11

Remove the small bag from the large bag.

Step 12

Wipe the outside of the small bag dry with the towel.

Step 13

Open the small bag carefully.

Step 14

Scoop the ice cream into a bowl using a spoon.

Step 15

Share your finished creation on DIY.org

Help!?

What can we use instead of heavy cream, rock salt, or the small resealable plastic bag if those are hard to find?

My cream didn't thicken—what common steps might have failed and how do we fix them?

How can I adjust the activity for younger kids or older kids to keep it safe and fun?

How can we make the ice cream more interesting or improve the texture?

Watch videos on how to make a supercooled ice cream dessert

0:00/0:00

Here at SafeTube, we're on a mission to create a safer and more delightful internet. 😊

5 Easy Desserts Anyone Can Make (Peach Cobbler Dump Cake, Ice Cream Sandwich Cake & More!)

4 Videos

Facts about kitchen science and freezing point depression

❄️ Mixing salt and ice makes the ice melt and the mixture get colder — that extra cold is what freezes your dessert fast!

🧂 A salt–ice mixture can reach about −21°C (−6°F) at its coldest, much colder than a household freezer.

🍨 Before electric freezers, people used hand-cranked ice cream makers with ice and salt to make frozen treats at home.

🌡️ Sugar lowers the freezing point of cream, so sweeter mixes freeze softer and stay scoopable.

🧪 Supercooling lets water stay liquid below 0°C until disturbed — a neat trick, but the ice+salt method works by freezing-point depression, not supercooling.