What’s an ice cream cream lover’s biggest nemesis? (No, this isn’t a cheesy joke.) Melting! That’s right, melted ice cream has been known to carry a tear to the eye of even the steeliest ice cream cream lover.

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If it’s melted, it’s ruined, we favor to to speak (wait, where have actually you heard the before?). Yet it turns out that there’s a heck of a most cool science behind melting ice cream. We chatted with our flavor Gurus to carry you some really cool funny facts about melting the will help you gain to understand the foe of your favorite dessert.

1. Ice cream Cream chocolate is Special.


Tell united state the truth: you’ve never damaged your this on among our coco chunks, right? You have our flavor Gurus to say thanks to for that— lock knew the frozen chocolate is hard and also brittle, and also isn’t in reality the many delicious thing you’ve ever had. In fact, the chunks of chocolate that you find in Phish Food and also Cherry Garcia and Chunky Monkey (and brand-new York supervisor Fudge Chunk and Banana Split and also . . .) are a special type of chocolate. They’re recipe to melt at a lower temperature than a regular coco bar that you could pick up at the store. This ingenious trick means that castle melt at a comparable speed as the ice cream they’re mixed into – otherwise her ice cream would melt away in her mouth, leaving girlfriend with tough pieces of cacao to compete with.

2. Booze alters Everything.


Ever wonder why that bottle of vodka in her freezer doesn’t ever before actually … freeze? together it turns out, alcohol totally changes the freezing suggest of ice cream cream, more drastically than any kind of other ingredient. Include enough the it, and it will certainly forever be a milkshake. And that is simply fine by us!

3. Scoop Shop flavors Are huge Softies.


While ours Scoop Shop flavors use the very same recipes as the flavors that enter pints, they acquire packed into big tubs that our scoopers dive into when they offer you a cone. What girlfriend didn’t understand is that they’re actually formulated to be a little softer and an ext spoonable so the scoopers can scoop castle easily. (We tried hiring extra-muscley body home builders to do the scooping, yet ultimately this was easier.)

4. Science says 10° is wherein It’s At.


Some world like their ice cream so difficult you need a knife come slice and dice it. Some world like it conveniently scoopable. And also some world like ice cream soup that you deserve to drink through a straw. Butour FlavorGurus—who understand a point or two about ice cream—are adamant the 10° to 12°F is the ideal temperature because that serving Ben & Jerry’s.

5. Softening is different From Melting.


You know just how sometimes you traction a pint the end of the freezer and it’s currently pretty soft and also scoopable? you feel an enig delight at its scoopability, however a hints of fear that girlfriend may have actually a melting disaster on her hands? have actually no fear! This walk not average that her bowl of ice cream cream is going to melt away at lightning rate (although feel complimentary to gobble the up in ~ lightning speed, simply in case). Soft ice cream is no partially-melted ice cream cream; its composition just offers it different physical properties in the frozen state.

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6. What is Melting, Really?

Prepare, there’s science ahead: ice cream cream is one emulsion that a entirety bunch of various euphoric ingredients – cream, sugar, fruits, smell bases, and even air. When the ice cream cream melts, its fragile molecular framework breaks down, and also all those microscope air bubbles escape. That’s why as soon as you melt and also then refreeze ice cream, it’s firmer and a little bit smaller on the second freeze: no air to fluff the up! yet here’s an amazing fact: Ben & Jerry’s has actually less waiting than many ice cream out there—we prefer it rich and dense!

7. The Non-Dairy Flavors had actually aBit of a Melting finding out Curve.

We learned a lot of while we were developing our exciting new Non-Dairy line. Instance in point: Non-Dairy freezes really, yes, really quickly! flavor Guru Kirsten Schimoler learned this the hard method when she set the ice cream cream making machine to the normal freeze time and came back to a batch so hard it wouldn’t budge!

Do you have actually any an excellent stories around melted ice cream? Share them in the comment below!