It’s summertime, which means all those refreshing ice cream sandwiches you’re gobbling up could melt before you get to the end. Well, in most cases…
When WCPO conducted its own experiment, comparing the meltiness of a Häagen-Dazs ice cream sandwich, a Klondike Bar, and the Great Value ice cream sandwich—lo and behold—Walmart’s version didn’t really melt, while the Häagen-Dazs turned to liquid, and the Klondike bar got kind of soupy.
Why didn’t it melt? According to Sean O’Keefe, a professor and food chemist at Virginia Tech, the more cream—meaning fat—ice cream has in it, the faster it melts. Nonfat ice cream takes longer to melt than fatty ice cream because it has more water in it.
“More water means the ice cream will have to absorb more energy before it can melt. Also, low-fat ice creams tend to have more air whipped into them, which allows them to keep their shape longer.”