VictoriaNicoleErickRahul

Salt is added to the ice to make ice cream because salt ( NaCl) ions lower the freezing point from 0 degrees Celsius to -10 degrees Celsius. In order for the ice cream to form or get colder/freeze the surrounding area has to be cold and get to a certain point in where the mixture can begin to freeze. This colligative property, which describes the ability of a dissolved solute to lower the freezing point of its solution is called the freezing point depression. The reason for the ice cream to freeze faster is that when salt is added to the bag of ice is because the salt begins to lower the freezing point depression temperature. In the mixture the solute and solvents are dissociated and when the temperature is lowered to where it can freeze they regroup again. The salt causes an endothermic reaction in where the ice absorbs more energy (temperature) from the environment (becoming colder) and with the decrease in the temperature it helps produce ice cream inside the baggy, so although it lowers the point at which water will re-freeze into ice, you can't add salt to very cold ice and expect it to freeze your ice cream. Salt causes water to freeze at a much lower temperature causing the formation of ice or in this case ice cream. Such as, you add salt to ice to lower the temperature of the ice/water mixture resulting the formation of ice and the surrounding area becomes colder.

Explanation (Re-edited)-

Salt is added to the bag containing the ice because the salt's ions help lower the freezing point, which is called //freezing point depression//. When the freezing point lowers it is a colligative property. The ice in the bag begins to melt due to the heat coming from the ice cream ingredients. The state change of ice into water is endothermic which requires the absorption of heat/energy. When the ice melts the ions of the salt dissociate and the salt dissolves.