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Salt Questions · Home, wellness & DIY

Why do you put salt on ice when making ice cream?

By The Salt AlmanacUpdated November 8, 20262 sources cited

Short answer

Salt lowers the freezing point of the ice, so the mixture of ice and salty meltwater becomes much colder than plain ice, well below 0 °C (32 °F). That extra cold pulls heat out of the cream fast enough to freeze it while it's churned. Old cookbooks used about 3 parts ice to 1 part coarse rock salt.

The Salt Almanac

How cold does the ice bath get?

123
-25 °C5 °C
  1. 1Coldest possible ≈ −21 °C
  2. 2Ice + rock salt ≈ −10 °C or lower
  3. 3Ice and water 0 °C
Graphic: The Salt Almanac, drawn from the sources listed below.

How it works

Plain ice sitting in water can't get colder than 0 °C. Add salt, and the ice starts melting into brine, which can stay liquid at much lower temperatures. Melting absorbs heat from its surroundings, including the ice cream container, so the whole bath drops toward −10 °C or lower.

The classic ratio

Fannie Farmer's 1896 cookbook packed ice cream freezers with three parts crushed ice to one part coarse rock salt for smooth ice cream, and more salt for faster, coarser freezing. More salt means colder and faster, but faster freezing gives larger ice crystals.

Try it at home

Put a sealed bag of sweetened milk inside a larger bag with ice and a few handfuls of rock salt, and shake for 5–10 minutes.

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Cite this page

For school projects and reports. Teachers often prefer the original sources too: see the list below.

The Salt Almanac. (2026, November 8). Why do you put salt on ice when making ice cream. https://saltalmanac.com/answers/why-do-you-put-salt-on-ice-when-making-ice-cream

Original sources

  1. Wikipedia. Freezing-point depression. https://en.wikipedia.org/wiki/Freezing-point_depression
  2. Wikipedia. Ice cream. https://en.wikipedia.org/wiki/Ice_cream