Sloppy sundaes and drippy cones could become a thing of the past as the wonders of science have uncovered a way to make ice cream nearly melt-proof. The innovation comes from (where else?) ...

When the ice cream melts, the liquid ice cream fills up the air pockets. When it refreezes, there are fewer air pockets, so the ice cream is less airy and fluffy. The other reason is that when the ice ...

There's nothing sadder than freezer-burned ice cream. I’ve got a confession: I can’t remember the last time I saw the back of ...

Ice cream has a simple ingredient list – just cream and sugar, but as anyone who’s tried to make it knows, this frozen dessert can easily become a sticky, icy mess. Food scientist Douglas Goff ...

We used the same ice-cream scoop to keep the sizes the same. Each ice-cream cone was placed in the fridge to prevent melting while the others were prepared. Then all five were put in direct ...

The iconic treats have been trending on TikTok, where users are wondering why they melt so slowly One TikTok creator is ...

If it is heated enough it will melt and become a liquid. Explain to students that when scientists have ... When the liquid butter is cooled, the molecules slow down and reconnect to become a solid ...

As the chocolate heats up it begins to melt. The chocolate is ... milk changes state and turns from a liquid into a solid, turning it into delicious ice cream. When investigating changes of ...

The liquid is heated and homogenised ... when it's consumed and melting down." Next it's pumped to a continuous freezer. "This is the heart of any ice cream production facility," he says.

Who doesn't love ice cream? The cool, creamy treat has been a firm favourite for years. But some places are making it even cooler, and it's all thanks to liquid nitrogen. Liquid nitrogen is a ...