"Frosty Formulations," a sevenminute short film from Chemistry Shorts, explores the surprising science behind one of the world’s favorite desserts. Ice cream is made up of dairy, sugar, flavorings, and chemistry!

In "Frosty Formulations," Ice Cream Scientist Dr. Maya Warren takes us down to the microscopic level to discuss how ice cream is a solid, liquid, and gas all at once, and how the combination of those three states gives it its distinctive texture. But, that’s not all. The film dives deeper into the key steps in making ice cream that allow suspended fat globules to partially coalesce like soap bubbles: with the addition of an emulsifier, cold temperature, and friction from the churning ice cream maker. Without all of these steps, combined in just the right way, the complicated chemistry of ice cream wouldn’t form the same beloved treat!

For teachers, this film is a way to engage students on important chemistry topics through an approachable, relatable subject. A lesson plan that offers ideas of how to incorporate this film into the classroom is available at https://chemistryshorts.org

We would greatly appreciate your feedback on this film at [email protected].

The Chemistry Shorts series is funded in part by the Gordon and Betty Moore Foundation.