Seriously fun hands-on learning for curious kids of all ages | KiwiCo

Science of Cooking: Ice Cream

Science of Cooking: Ice Cream - Main image
$26.77 $39.95 In stock

Category: Food & Desserts

Science is never cooler than when you’re using it to make ice cream! Dig into a series of kitchen chemistry experiments and kid-friendly recipes for ice cream and sorbet — made using just the tools in this crate and some ingredients from home. Learn about the science behind ice crystals and freezing, how air is one of the most important ingredients in ice cream, and how stabilizers help keep dessert delicious. Then customize the included recipes to make all sorts of creamy concoctions — from choco-cherry ice cream to fresh fruit sorbet!
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Customer Reviews (4.6 / 5 · 15 reviews)

Steven ★★★★★

The step-by-step kitchen chemistry experiments are so clear that my ten-year-old ran the whole batch of vanilla ice cream solo. We used only bowls and a whisk from the kitchen, no fancy gadgets, and the texture came out perfectly creamy. This is the first cookbook that's made me feel like a mad scie

Hannah L. ★★★★★

My kids and I made strawberry sorbet using just our blender and freezer, and the kitchen-chemistry explanations actually helped us understand why it turned out creamy instead of icy. The way it breaks down each experiment step by step makes it perfect for curious little scientists.

Joshua S. ★★★★★

Finally, a cookbook that treats ice cream like a real science project—we used the kitchen chemistry experiments to make sorbet with just our blender and freezer. The kid-friendly recipes are so clear that my 8-year-old actually read the steps herself, and the lemon sorbet came out perfectly smooth o