Why Ice Cream Melts the Way It Does

Ever wonder why ice cream melts the way it does — slowly at first, then suddenly into a puddle? There's science behind that, too!

When ice cream leaves the freezer, the heat from the air starts to break down its carefully balanced structure. First, the tiny ice crystals begin to melt, followed by the air escaping from the emulsion. That’s when things get drippy.

Here’s what’s happening behind the scenes:

• Air escapes first, causing the ice cream to collapse.
• Ice crystals melt, turning the solid structure into a liquid.
• Fats and stabilizers slow down the melting process, but only for so long.

Want to slow the melt? Use a chilled bowl or cone, and don’t dawdle — science waits for no one!

Ice cream is sweet, fun, and full of fascinating chemistry. So go ahead and enjoy every bite... before it melts!

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