Kitchen Chemists: The Secret World of Colloids (Ice Cream, Butter, & Oobleck)

Course Summary

Neurodivergent friendly! In this 3-day hands-on science lab, students explore the strange middle ground between solids and liquids through edible experiments! We’ll make whipped cream, investigate butter formation, create ice cream, and explore oobleck to discover how structure—not ingredients—changes the behavior of matter. Perfect for curious learners who love interactive, kitchen-based science.

Course Description

One day I asked myself....is oobleck a liquid or a solid? Then that led me to the questions: Is whipped cream a solid or a liquid? Why does butter suddenly separate from cream? How can something be both hard and gooey at the same time? That's when I discovered a new concept: Colloids! In this interactive 3-day science lab, students will explore colloids—mixtures that don’t behave like typical solids or liquids. Through guided kitchen experiments, we’ll investigate emulsions, foams, gels, and non-Newtonian fluids while building real scientific reasoning skills. Students will: - Shake heavy cream to create whipped cream and analyze foam formation - Observe how continued shaking transforms structure into butter - Make ice cream while exploring freezing point depression - Create oobleck and test how force changes its behavior - Classify mixtures as solutions, suspensions, emulsions, foams, or gels This class focuses on structure, particle behavior, and how energy changes matter. Students will learn scientific practices such as observation, prediction, classification, and scientific vocabulary in a highly engaging, sensory-friendly format. Most experiments are edible (with the exception of oobleck), making this class both memorable and delicious!

Syllabus

Day 1 – Whipped Cream & Foam Science We explore emulsions and foams by shaking heavy cream to create whipped cream. Students learn how air becomes trapped in a fat network and analyze how structure changes without changing ingredients. Optional: Do you want to keep shaking? Voila! Butter! Day 2 – Ice Cream & Emulsions Students make ice cream in a bag while investigating freezing point depression and air incorporation. We revisit emulsions and explore how temperature and salt affect phase changes. Day 3 – Oobleck & Gel Structures We create oobleck to explore non-Newtonian behavior and how force affects particle arrangement. Students compare suspensions, foams, emulsions, and gels (gelatin) and practice classifying different types of colloids.

Supplies

Day 1 - Whipped Cream & Optional Butter - Heavy whipping cream (cold) - Small jar with tight lid (mason jar works best) - Add-ins like Sugar (optional) - Add-ins like Vanilla extract (optional) - Spoon - Paper towels (optional, for spills) Day 2 - Milk or half & half - Sugar - Vanilla extract - Ice - Salt (table or rock salt) - 2 zip-top bags (one small, one gallon) - Spoon or small spatula - Optional: Toppings or mix ins for ice cream, of course! Day 3 : - Cornstarch - Water - Clear cups or bowls - Spoon