The other reason is that when the ice cream melts, the original tiny ice crystals melt. Refreezing the ice cream makes larger ice crystals which makes the ice cream too crunchy. It’s the fat. The milk ...

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?) ...

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 ...