The science of ice cream: exploring the chemistry and physics behind why it melts and how Rollz keeps its shape

Ice cream is a delicious and satisfying treat that many are familiar with. It is one of the most versatile sweet desserts, coming in different flavours, paired with different types of toppings, or added as a topping itself on many different types of desserts. Ice cream is also made with different ingredients and is offered in different variations to cater to any allergies or food restrictions due to religion or lifestyle choices.

Many are familiar with the different ways ice cream is made, whether in a factory, store or at home. The process itself is familiar, as is the consumption of ice cream. Ice cream tends to melt when it is warmed up. Why does it do that? What’s the Science behind this? And how is rolled ice cream – which is made differently than traditional ice creams – able to keep its shape better? Read on to find out!

Brampton Rolled Ice Cream

Rolled Ice Cream

The science behind why ice cream melts

Everyone knows ice cream melts because they are frozen desserts and will therefore melt in warmer temperatures, but what is the science behind this? Ice cream is often made with some sort of dairy, some flavourings, sweeteners, and something called emulsifiers, to keep it from breaking down, and stabilizers, to slow down melting. The ice cream is often constantly mixed and air bubbles are introduced to it to make it soft and creamy.

The ice cream’s structural components then consist of air, ice crystals, and fat particles. The ice crystals in the ice cream melt when the ice cream itself gets warm. The melted ice crystals then get into the air spaces that are in the ice cream and fat particles. This inevitably collapses the structure and the entire ice cream is ‘melting’. Homemade ice cream melts even faster as they don’t usually have emulsifiers and stabilizers.

How does Rollz ice cream keep its shape?

Rolled ice cream at Rollz begins with similar ingredients that make up the ice cream base. It doesn’t introduce emulsifiers and stabilizers. Regular ice cream is often made by constantly mixing the ice cream base to introduce air bubbles into the ice cream.

Rolled ice cream, however, does not do that. It is poured onto a called flat metal plate and while it is constantly mixed, it doesn’t introduce as many air bubbles into the final product. The cold flat metal plate cools down the ice cream base fast and does not have time to incorporate that many air bubbles. Because of this, rolled ice cream does melt, but it keeps its structure much better because there are little air bubbles for the melted ice crystals to get into, but the ice cream remains creamy and delicious.

Craving some rolled ice cream? Look no further and drop by Rollz Ice Cream. We offer a variety of tasty sweet treats that are sure to leave you wanting more! What are you waiting for? Visit us today!


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