If you were wondering what's the best ice cream to eat during the heatwave without a dollop melting on your toes, a Nottingham scientist has the answer. Dr Edward Breeds, principal lecturer in physics at Nottingham Trent University, has developed a scientific formula which establishes the optimal types of ice creams and lollies to eat when it's incredibly hot - and it turns out Iceland's Belgian Milk Chocolate Majestics come out on top.
The scientist’s findings revealed that ice creams with a hard chocolate coating are the perfect frozen treat to enjoy when the weather is at its hottest this summer, due to its hardened external shell’s higher melting point offering a layer of protection to its soft interior. Dr Breeds put a range of Iceland’s ice creams and lollies to the test by replicating Britain’s famously changeable summer weather conditions, measuring how they reacted based on factors such as their frozen consistency, shape and size, and melt rate.
In his expert opinion, we should be choosing the ice creams we’d like to eat based on the weather forecast for a more enjoyable and long-lasting experience. Iceland has therefore provided a handy weather map for the week ahead to guide our choices.
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The physicist’s taste buds and brain freeze capability were put to the test, as his research also found that cone-shaped lollies are great for sunny days, as their shape limits exposure to heat from our hands, meaning they are often a slow-melting treat, withstanding temperatures of 28°C degrees for as long as 40 minutes. Their hollow cones also provide a handy container for any ice cream that melts, reducing drips.
Dr Breeds’ investigations on the best weather to enjoy Iceland’s ice creams in this summer also found:
- The supermarket’s exclusive Angel Delight Soft Serve Ice Cream’s smooth and silky texture feature miniature bubbles and pockets of air, making them a delight to eat, whilst its tub was the perfect vessel for enjoying them in, reducing their exposure to the elements
- Iceland’s Vimto Twist lollies were best served in cooler, overcast conditions, at around 17°C, as the treat’s cylindrical shape means they have a high surface area to volume ratio
- Exclusive to Iceland, the fruity Capri-Sun Freezies Orange & Cherry can withstand temperatures of up to 21°C, making them perfect for a balmy summer’s evening
- Keeping ice lollies such as Iceland’s Ice Breakers unbroken reduces the surface area, meaning they can withstand environmental heating of up to 22°C so there’s no need for snapping them in two to share them.
- Exclusive to Iceland, Swizzels Love Hearts Giant Cherry & Orange Creamy Ice Lollies are also able to hold up in temperatures up to 22°C, keeping their shape well in the sun due to their frozen foam texture
- Iceland’s Solo Exotic Burst Lollies were noted for their larger size being able to resist higher temperatures for longer, meaning they can be enjoyed on long sunny days where temperatures reach as much as 26°C
- Iceland exclusive Slush Puppie Original Strawberry and Blue Fusion Lollies and Iceland’s Strawberry & Vanilla Cones iced treats both come with a cone, which limits the heat transfer from our hands and provides a handy receptacle for any melted ice cream – these will last for a long time on sunny days in temperatures up to as high as 28°C
- The ideal ice cream for a heatwave seems to be Iceland’s Belgian Milk Chocolate Majestics, whose hardened exterior chocolate shell has a higher melting point than its softer interior, providing cover for it in temperatures just exceeding 30°C
Commenting on his findings, Dr Breeds, who is based in NTU's School of Science and Technology, said: “Whilst a little melting is crucial to create an optimal licking experience, choosing an ice cream or lolly carefully to suit the great British weather of the day will ensure that no-one ends up with sticky hands from a dripping dessert.
“The temperature, as well as weather factors such as wind and humidity, all play their part when it comes to ensuring our chosen ice cream or lolly remains in its optimum state the longest. The shape and size of our chosen dessert also has an influence, as the surface area to volume ratio affects how energy is transferred from our surroundings and ourselves to the ice cream or lolly.
“I’d personally encourage people to consider a chocolate coated ice cream for a hot summer’s day, as its external shell has a higher melting point, providing the perfect barrier to keep an ice cream cool.
“As we all know, though, the weather can often turn a little cooler, and ice creams with a smooth and silky texture are probably best reserved for enjoyment then.”
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