Science Fair 2012
By Anna Neuber

Question
If I put ice cream to bake in an oven, will the egg white and sugar mixture insulate it well enough so it won’t melt?
Hypothesis
If I put the ice cream into the egg white mixture and heat it up in the oven at 260°, it will not melt because of the insulation.
Variables
Independent Variables
The independent variables are those that are changed throughout the experiment. In my experiment I am going to change the amount of egg white mixture on the ice cream (in my first experiment I put very little and the experiment didn’t work out). I will also be changing the type of ice cream. This will not affect the experiment but it will change the taste.
This is why I have repeated the experiment to get a different result. I only tried one recipe because the other ones take about 8 to 10 hours and I don’t have so much time available. The thing that went wrong on the first experiment I think was that the ice cream wasn’t insulated well enough. My second experiment went very well and I was happy about the results, but the last one was not much better than the first trial. This was because the ice cream slipped off the cookie. In summation; oven baked ice cream is definitely not an easy experiment and it takes practice to get a good outcome that tastes good and looks nice as well!
Materials List

- 3 or 4 large eggs
- Vanilla ice cream
- 1 large cookie
- 113 grams of sugar
- Large mixing bowl
- Whisk or fork
- Ice cream scoop or spoon
- Cookie sheet
- Aluminum foil
- Oven
Experimental Procedure
1.Extract the egg whites from the eggs. The egg white has to land in the bowl.
3. Use your whisk or fork to beat the egg-whites in the bowl, slowly adding in the sugar as you mix. Keep beating the egg whites and sugar until you have a glossy looking mixture.
4. Pre-heat your oven to 260 degrees Celsius
5. Line your cookie-sheet with the aluminum foil so that it covers the entire surface
6. Place your cookie on the center of the foil-lined cookie sheet
7. Take a big scoop of Ice Cream that is about the circumference of the cookie and