Ice cream, like any solid, melts into a liquid
by gaining thermal energy. Thermal energy
can be transferred between objects when a
hotter object is in contact with a colder
object. In this case, the ice cream would be
the colder object and the container (which is
contact with the air in the room) is hotter.
So, the flow of thermal energy from the air to
the container to the ice cream is dictated by a
property called thermal conductivity.
Containers made from materials with low
thermal conductivity will slow the melting of the
ice cream, since thermal energy will not be
able to transfer through the container quickly.
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