Yes, dry ice can be used to keep ice cream frozen. Dry ice is the solid form of carbon dioxide and has an extremely low temperature of around -78.5°C (-109.3°F). Because of its extremely cold temperature, it can effectively keep ice cream and other frozen foods frozen for an extended period.
When using dry ice to keep ice cream frozen, it's essential to follow some safety guidelines:
Proper insulation: Ensure the ice cream is well insulated by using an insulated container or cooler. This helps retain the cold and prevents the dry ice from sublimating too quickly.
Handling with care: Dry ice should never be handled with bare hands, as it can cause frostbite. Always use insulated gloves or tongs when touching dry ice.
Ventilation: When storing dry ice with ice cream, make sure there is some ventilation in the container. Carbon dioxide gas is released as dry ice sublimates, and adequate ventilation prevents pressure buildup.
Monitor quantity: Use the right amount of dry ice for the amount of ice cream you want to keep frozen. Too much dry ice might freeze the ice cream excessively, affecting its texture.
Labeling: If storing dry ice and ice cream in a closed cooler or container, label it with a warning sign to alert others about the presence of dry ice and the need for caution.
Remember that dry ice sublimates (turns from solid to gas) quickly, so it's best to use it when you need to keep the ice cream frozen during transport or a short-term storage situation.