Wondering why ice cream feels both solid and liquid? Discover the fascinating colloid science behind its unique, delicate texture.
Solid, Liquid or In-Between? The Unique State of Ice Cream (Colloid Science)
Browsing Category
Ice Cream Science & Ingredients
150 posts
How Vegan Ice Cream Is Made (Replacing Dairy With Plants)
With plant-based ingredients and clever techniques, vegan ice cream mimics traditional dairy, but the full process—and secrets—are worth discovering.
What Makes “Premium” Ice Cream Premium? (Fat, Air, and Quality Explained)
How do fat, air, and quality ingredients combine to make premium ice cream truly special? Discover the details that elevate your indulgence.
The Science Behind Rolled Ice Cream: Why Scraping Changes the Texture
When you scrape rolled ice cream into thin layers, you’re physically breaking…
Sustainable Ice Cream Ingredients: Sourcing & Environmental Impact
Noticing how ingredient choices impact the environment can transform your ice cream into a more sustainable treat—discover how to make smarter selections.
Freeze-Dried Ice Cream: How Astronauts Eat Ice Cream in Space
Wonder how astronauts enjoy ice cream in space, and what makes freeze-dried treats the perfect space snack? Keep reading to find out.
Anti‑Freezing Proteins in Ice Cream: Lessons From Fish & Plants
Noticing how fish and plants prevent ice damage offers insights that could revolutionize ice cream texture and shelf life.
Nice Cream Chemistry: How Frozen Bananas Mimic Ice Cream
Keen to uncover how frozen bananas transform into creamy, ice-cream-like treats and the science behind this delicious magic?
Flavor Release and Fat: Why Ice Cream Tastes Different Warm
An intriguing look at how warming ice cream unlocks hidden flavors by melting fat, revealing reasons why your favorite treat evolves in taste.
The Impact of Milk Fat Percentage: Whole, 2%, & Skim
Savor how varying milk fat percentages—whole, 2%, and skim—shape flavor, texture, and nutrition, encouraging you to explore which suits your taste and needs.
