5 Things to Know About Transporting Ice Cream With Dry Ice

Dry ice keeps ice cream scoopable Ice cream needs to stay below 0°F to stay scoopable. Dry ice at -109°F keeps it rock hard for hours, while regular ice packs turn it into soup in an hour or two.

Place dry ice on top, not bottom Cold sinks, but dry ice sublimates into gas that pushes warmer air out. Put it on top of the ice cream for best results.

Wrap dry ice in newspaper Direct contact with dry ice will freeze ice cream into a brick. Wrap the dry ice in newspaper to prevent this.

A basic cooler works fine You don’t need a fancy high-end cooler. A $50 rotomolded cooler with dry ice outperforms a $400 Yeti with regular ice.

Dry ice requires ventilation and gloves Dry ice needs ventilation—don’t seal it in a car trunk for long trips. Handle it with gloves to avoid injury.