UCSB Science Line
Sponge Spicules Nerve Cells Galaxy Abalone Shell Nickel Succinate X-ray Lens Lupine
UCSB Science Line
How it Works
Ask a Question
Search Topics
Our Scientists
Science Links
Contact Information
Why does ice cream melt?
Question Date: 2015-10-20
Answer 1:

Thank you for the question. Ice cream melts because over half of it is water, which melts at 32 degrees Fahrenheit. Ice cream also contains other ingredients, such as fat and sugar, which lower the melting point, but just by a few degrees. A typical freezer stays around 0 degrees, and a refrigerator around 40 degrees, which is why ice cream will stay frozen in the freezer and melt in the refrigerator.

Click Here to return to the search form.

University of California, Santa Barbara Materials Research Laboratory National Science Foundation
This program is co-sponsored by the National Science Foundation and UCSB School-University Partnerships
Copyright © 2020 The Regents of the University of California,
All Rights Reserved.
UCSB Terms of Use