1. Ice Cream Lesson Plan
Mrs. Lisa Stough
The students will be able to:
 Identify the difference between ice cream, frozen yogurt, and custard.
 Identify important information about ice cream including: nutritional information, storing and
handling, overrun, and lactose intolerance.
 Follow a recipe to make a completed edible product.
Materials:
 Handout taken from National Dairy Council
o http://www.dairyfarmingtoday.org/SiteCollectionDocuments/DFTIceCreamPDF.pdf
 Note taking chart
 Signs for Ice Cream, Custard, and Frozen Yogurt and the facts that belong beneath each section.
 Poster paper
 Crayons, markers, colored pencils
 Construction paper
 Recipe for All-American Apple Pie a la Mode Smoothie
o http://www.nationaldairycouncil.org/Recipes/Pages/All-American-Apple-Pie-a-la-Mode-
Smoothie.aspx
 Vanilla frozen yogurt
 Granny Smith apples
 Fat-free milk
 Cinnamon
 Measuring spoons
 Measuring cups
 Blender
 Cups
 Students in small groups
 Imagination!!
Procedure:
1.) In their notebooks, students take notes on the daily warm up and identify the problem of the day as
the difference between ice cream, custard, and frozen yogurt.
2.) Pass out note taking paper and have students staple paper into their notebooks on those day’s notes.
As a class with the note taking paper, students take notes on the difference between ice cream, custard,
and frozen yogurt.

2. 2.) Given a section of the handout, students complete a poster on the important information that they
learned. Students given poster paper in color of their choice and given a class period (approximately 30
minutes) to make their poster of relevant information.
3.) After the posters are complete, students share their relevant information with the classmates using
informal presentations to show poster and teach the new material that was learned.
4.) Students use measuring cups and spoons to add each of the ingredients to the blender. Stress to
students the importance of safety in the kitchen around sharp instruments like knives and the blades of
the blender.
5.) With the lid of the blender secured, blend the ingredients together until combined. Pour into cups
and serve while cold.
Assignments:
Students complete the daily reflection questions:
1.) What did I learn?
2.) What is my reaction?
Evaluation:
Students graded upon the quality, effort, and time put into the products of the notes and posters. Notes
will be graded along with the reflection questions the next school day and given points for completed
chart of notes.