• Frozen yogurt, custard, gelato, and sorbet are all good, but nothing compares to the sweet, creamy, cold taste of ice cream piled precariously high in a crispy waffle cone.
• Ice cream is a classic dessert food made from cream and sugar. The mixture is stirred to incorporate air and chilled below freezing to keep ice crystals from forming. The beautiful result is a smooth, tasty, semi-solid treat.
• Whenever ice cream is stored above freezing temperature, some of the ice crystals melt. This is totally fine if you plan to eat your ice cream right away, but when you re-freeze partially-melted ice cream, those ice crystals reform bigger and crunchier, leaving your ice cream less creamy and more crunchy.
• Store your ice cream in the very back of the freezer, as far away from the door as possible, to protect it from warm drafts when the freezer door is opened.
• Ice cream is full of fat! Even when fat is frozen, it soaks up flavors from the air. To keep your ice cream from smelling like your frozen fish sticks, use a container with an airtight lid. To be extra careful, put a layer of plastic wrap between the ice cream and the lid.
Considering ice cream’s main ingredients are cream, milk, and sugar, ice cream isn’t exactly a health food. That being said, ice cream does provide your body with calcium, phosphorus, potassium, and vitamin B.
Ice cream provides a decent amount of protein, which is essential for tissue repair and cell growth.
• Researchers tracked the brain activity of people eating ice cream and discovered that a spoonful of ice cream actually increases happiness!
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