Scoop to Soup: The Physics Behind Ice Cream Melting

Glossary: 

Electromagnetic radiation: Wave energy that travels through space as light, radio waves, or X-rays 

Kinetic energy: The energy an object has because it is moving 

Thermal energy: The internal heat energy caused by the movement of microscopic particles –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– Ice cream has and always will be one of the best instant reliefs from the scorching heat of the summer. Its contrast from the heat is not only beneficial for its instant boost of energy but also a fun dessert to enjoy with your friends and family. While this dessert provides joy, it's safe to say that if spending too long in the sun, your fun day with friends can quickly turn into a sticky mess. This leads to a simple conclusion: Ice cream melts under heat. But why is that? 

First, it's important to note that the ice cream is going under a physical change instead of a chemical one. In a physical change, the substance (in this case the ice

cream), goes from one state to the other, while keeping the same substance. Under heat, the ice cream goes from a cold solid to a liquid, changing its state while still keeping the same taste. 

Now what makes the ice cream go from a solid to a liquid? The change of state occurs due to radiation. While the ice cream is outside in warm air, radiation occurs from the sunlight that transfers the energy to the ice cream, coming from the sun rays. Each sun  ray contains a significant amount of radiant energy,  traveling to Earth as electromagnetic radiation which we see as visible light, infrared, and ultraviolet rays. When this light finally hits the ice cream, the ice cream absorbs all that energy. This is because of the Second Law of Thermodynamics, stating that heat energy = will always flow instantaneously from a region of higher temperature to a region of lower temperature. The heat from the warm air constantly flows in the ice cream, increasing the kinetic energy of the molecules that make the ice cream up. 

Before the physical change of the ice cream, it is a solid, meaning that the molecules that make up the ice cream are oscillating in place around fixed positions, almost as if they are attached to microscopic springs. As the ice cream stays longer in the sun, the molecules absorb more thermal energy. This causes the molecules intermolecular forces between one another to weaken, which is what holds the solid structure together. Once there is enough thermal heat transferred, the molecules can no longer be held in the fixed positions they were before, moving more freely. As a result, the ice cream changes from a solid to a liquid, a process we know as melting. 

While it’s sad to know that ice cream doesn’t hold its structure forever but there are many ways to prevent it from melting fast. Going into the shade, eating at home, and thousands of other solutions can help you enjoy the taste a little

longer. Nevertheless, ice cream will always be a staple in our summer memories. 

Writer: Masha Koudriavitski

Editor: Ivy Tran

Bibliography 

ICE CREAM SCIENCE (2026) Why does ice cream melt? 8 March. Available at: https://www.icecreamscience.com/blog/ice-cream-melt (Accessed: 30 June 2026). 

Wikipedia (n.d.) Heat transfer. Available at: https://en.wikipedia.org/wiki/Heat_transfer (Accessed: 30 June 2026)