Science, Tech, Math › Science Make Bubbly Ice Cream Using Dry Ice Share Flipboard Email Print Flavia Morlachetti / Getty Images Science Chemistry Projects & Experiments Basics Chemical Laws Molecules Periodic Table Scientific Method Biochemistry Physical Chemistry Medical Chemistry Chemistry In Everyday Life Famous Chemists Activities for Kids Abbreviations & Acronyms Biology Physics Geology Astronomy Weather & Climate By Anne Marie Helmenstine, Ph.D. Chemistry Expert Ph.D., Biomedical Sciences, University of Tennessee at Knoxville B.A., Physics and Mathematics, Hastings College Dr. Helmenstine holds a Ph.D. in biomedical sciences and is a science writer, educator, and consultant. She has taught science courses at the high school, college, and graduate levels. our editorial process Facebook Facebook Twitter Twitter Anne Marie Helmenstine, Ph.D. Updated April 19, 2018 Are you in a hurry for your ice cream? Try this quick and easy ice cream recipe using dry ice. The ice cream comes out carbonated, so it's very interesting. Safety Information Avoid touching the dry ice. It's cold enough to give you frostbite.Test the ice cream before eating it to make sure it's not too cold. If the ice cream is soft, it's fine to eat. If it freezes very hard, let it warm slightly before digging in. Dry Ice Ice Cream Ingredients dry ice2 cups heavy cream2 cups half-and-half3/4 cup sugar2 teaspoons vanilla extract1/8 teaspoon salt Make Dry Ice Ice Cream First, you need to crush the dry ice. Do this by placing your dry ice in a paper bag and either smash it with a mallet or hammer or roll over the bag using a rolling pin.Mix all of the other ingredients in a large mixing bowl. If you want chocolate ice cream instead of vanilla ice cream, add 1 cup of chocolate syrup.Shake the dry ice into the ice cream, a little at a time, mixing between additions.As you add more dry ice, it will start to harden and will get more difficult to mix. Continue adding dry ice until the ice cream has reached the desired consistency.Feel free to stir in flavorings or candy pieces.The ice cream may be very cold! Use care when eating it to avoid frostbite. If the ice cream is soft enough to stir or scoop it should be warm enough to eat safely.You can then freeze leftover ice cream to eat later. Chocolate Dry Ice Ice Cream Recipe Do you prefer chocolate? Here's a simple recipe to try with no eggs or requirement for melting chocolate. It's easy! Ingredients dry ice2 cups heavy whipping cream1 can sweetened condensed milk1/2 cup unsweetened cocoa powder1 teaspoon vanilla extract1/8 teaspoon salt Make the Ice Cream Whip the heavy cream to form stiff peaks.In a separate bowl, mix together the sweetened condensed milk, cocoa powder, salt, and vanilla.Crush the dry ice.Fold some of the heavy cream into the condensed milk mixture.Add some dry ice.Fold in the rest of the whipped cream to get a uniform ice cream.Add the rest of the dry ice, bit by bit, until it freezes. Eat the ice cream immediately to enjoy the bubbly texture. You can freeze leftovers. How It Works Dry ice is colder than a home freezer, so it does a good job of freezing ice cream. Dry ice is solid carbon dioxide that undergoes sublimation to change from solid form into carbon dioxide gas. Some of the carbon dioxide bubbles get trapped in the ice cream. Some of it reacts with the other ingredients. The carbonated ice cream has a slightly tangy flavor, much like that of soda water. Because the flavor is different, you might prefer flavored ice cream over plain vanilla.