Students learned the thermodynamics of melting and freezing while making their own ice cream. Students created a milk solution in a sandwich bag, then added the bag to a larger bag filled with ice and salt. Students discovered that making a salt solution created freezing point depression and lowered the freezing point of the ice to around 2 degrees Fahrenheit! Students shook the bags until the milk solution hardened to ice cream. While students enjoyed their ice cream, they hypothesized how using different ingredients, using different salt or using no salt at all would have affected the outcome of the ice cream experiment.