Ice crystals assist ice cream in keeping its structure when it starts to melt when it is exposed to temperatures over 32 degrees Fahrenheit. To stop ice cream from melting, it is vital to make a storage environment that is able of keeping temps under the freezing level.
Proper insulation and dry ice will help you have a container cold enough to shield the integrity of your ice cream. This way, you can have ice cream for dessert at a picnic or tailgate party without having to carry along big bags of ice.
Take the ice cream out of its original container with a spatula and put it in a metal container that is big and deep enough to hold the ice cream when it is loosely packed. By packing the frozen dessert loosely into the container, you make insulating pockets of cold air that will result in a reduced melting time.
Line the bottom of a big cooler with a towel. Put on a pair of insulated gloves and put about one-third of the dry ice inside the cooler.
Lightly tap the dry ice chunks with a hammer to break them into 1- to 2-inch cubes to fit nicely in the container.
Secure the lid on the metal container and put it onto the crushed dry ice. Be sure the container is solidly seated in the dry ice.
Put the remaining dry ice in the cooler and smash into little cubes with the hammer. Put the chunks of dry ice on top and around the sealed metal container.
Cover the dry ice with another towel and close the lid of the cooler. Secure the lid with duct tape to stop cold air from coming out if your cooler does not have a secure latch.