Ice cream is great, except for that whole melting thing. I’ve been able to transport it in the car for an hour or so pretty easily by just packing pint containers in a cooler so that the containers are completely surrounded by ice. Transporting it on a plane however, was going to be a fun challenge! I needed to figure out what kind of container to use, where to get the dry ice, how much of it to get, and if the airline would even let me take it. And after all that, I just knew I’d end up with several containers of ice cream soup. At least it would be homemade.
Dry ice is carbon dioxide (CO2, the same thing we exhale) compressed into solid form. When it “melts”, it changes from a solid directly into a gas without going through the normal liquid form — as opposed to how normal ice changes from solid to liquid to gas as it melts and then evaporates. This process of going directly from solid to gas is called sublimation, and is a handy thing when transporting ice cream.
Another handy thing about dry ice is that it’s -109 degrees F (-78 C). That’s minus one hundred and nine degrees! Which, coincidentally, is approximately one hundred and nine degrees colder than my freezer! Needless to say, you need to use gloves when you handle this stuff. I was lucky enough to find a grocery store near me that sold it in 10 pound blocks for pretty cheap. A company comes by once a week and refills the freezer, kind of like the normal ice freezers you see everywhere except that these are more like a deep freeze you’d have at your house, with a lid on top.
Another interesting point is that whole carbon dioxide thing, and the fact that it’s the same as what we exhale. That means it’s fairly safe, but it also means you’ll suddenly find yourself suffocating if you’re foolish enough to stick your head down into a freezer full of dry ice at the grocery store.
Well its safe and also for a long time it don’t melt because of that Dry Ice.