DIY Ice-Cream Meets STEM

Led by Kyle Nguyen and Darren Nguyen, XFYD Westminster’s STEM Directors, the session kicked off with ice-breaker questions to help everyone get to know one another and feel comfortable. As the lesson transitioned into the science portion, the Cub Scouts were introduced to the concept of freezing point depression—a key principle behind how salt affects the freezing process when making ice-cream.

For every question answered or idea shared, students were rewarded with candy, encouraging active participation and enthusiasm throughout the lesson.

Making Ice-Cream—Hands-On Style

After the science discussion, volunteers helped each Cub Scout prepare their own bagged ice-cream, using common household ingredients. From measuring and mixing to shaking the bags, every student was involved in each step of the process.

To top off their creations, a variety of toppings were offered, making the experiment even more enjoyable and tasty. Despite the windy weather, the sunny morning created the perfect backdrop for enjoying a cold treat and learning something new.

Lasting Impact

This event not only gave the Cub Scouts a deeper appreciation for everyday science but also showed them how learning can be fun, messy, and delicious. The experience left a sweet impression, reinforcing the idea that STEM is all around us—even in our favorite desserts.

Key Concepts Introduced:

• Freezing Point Depression:
  How adding salt to ice lowers its freezing point, making it possible to freeze ice-cream inside a bag.
• Everyday Science:
  Using accessible ingredients and materials to demonstrate scientific principles in action.