Ice cream is a delicious treat that everyone loves, but the fast melting rate can be a problem, especially during hot summer days.

However, there is a way to make ice cream melt slower and keep it at a creamy texture for a longer period of time. Here are some tips on how to make ice cream melt slower.

1. Use high-quality ingredients: The ingredients you use to make ice cream can impact its melting rate. High-quality ingredients such as heavy cream and sugar will slow down the melting process as they are less prone to melting than other ingredients.
2. Keep the ice cream in the freezer: Keeping your ice cream in the freezer at a temperature between -5°F and 0°F will slow down the melting rate. The colder the temperature, the slower the ice cream will melt.
3. Use a container with a tight-fitting lid: Using a container with a tight-fitting lid will help to keep the ice cream cold for a longer period of time. This is because the lid will prevent the cold air from escaping, keeping the ice cream at a stable temperature.
4. Store ice cream in a bowl or glass: Ice cream stored in a bowl or glass will melt slower than ice cream stored in a cone. The bowl or glass will act as insulation, keeping the ice cream cold for a longer period of time.
5. Use an ice cream stabilizer: Ice cream stabilizers such as gelatin, guar gum, and xanthan gum can help to slow down the melting rate of ice cream. These stabilizers work by creating a thicker and creamier texture, which is less prone to melting.
6. Freeze the serving dishes: Freezing the serving dishes before serving the ice cream will also help to slow down the melting rate. The cold dishes will keep the ice cream cold for a longer period of time.

In conclusion, making ice cream melt slower is easy and achievable with the right techniques.

By using high-quality ingredients, keeping the ice cream in the freezer, using a tight-fitting container, storing it in a bowl or glass, using an ice cream stabilizer, and freezing the serving dishes, you can enjoy your ice cream for longer.