We all know the feeling - you open your favorite tub of ice cream, take one gorgeous scoop, blink twice, and suddenly it’s halfway to becoming a puddle. But why does ice cream melt so fast? And what does the ice cream-making process have to do with it?
At Get-A-Way, we’re all about guilt-free indulgence and smart food science. So here’s the inside scoop on melting - and how our unique process helps your dessert go the distance.
🍦 What Makes Ice Cream Melt?
Melting is all about structure and ice cream is a delicate balance of:
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Water (which turns into ice)
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Fat (which adds creaminess)
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Air (for softness)
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Sweeteners (which lower the freezing point)
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Stabilizers (to hold it all together)
As soon as your scoop hits room temperature, the water crystals begin to melt. The air escapes. The structure softens. And the delicious meltdown begins.
🔬 It Starts in the Kitchen - Or Rather, the Factory
The way ice cream is made directly affects how it melts. Here's how:
1. Pasteurization & Homogenization
These steps ensure the base is stable, smooth, and uniform, key for consistent melting.
2. Churning & Overrun (Air Content)
More air = softer texture = faster melt. At Get-A-Way, we keep overrun low, which means you get:
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A denser, creamier scoop
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A slower, more satisfying melt
3. Blast Freezing
After churning, ice cream is blast frozen to lock in texture. This step forms tiny ice crystals (instead of large ones), which melt slower and feel smoother. Yes, crystal size matters.
4. Clean Ingredients & Smart Formulation
We avoid artificial stabilizers and use natural, clean-label ingredients - so your ice cream behaves better in the heat without compromising on health or taste.
💡 Fun Tip: Not All Melts Are Bad!
A slight melt makes the ice cream easier to scoop and brings out flavours better (cold temperatures mute flavour, after all). So that moment just before your ice cream melts completely? That's peak flavour time. Savour it!
🍨 How to Slow the Melt
Want to enjoy your Get-A-Way scoop a little longer? Try this:
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Use chilled bowls or cones
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Serve immediately after scooping
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Keep it in the coldest part of the freezer (not on the door!)
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Don’t refreeze melted ice cream, it ruins the texture and taste
🧁 Bonus: Melt with a Purpose
If your ice cream does melt a little, don’t toss it. Repurpose it into:
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A quick milkshake
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A creamy coffee topper
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A protein-rich drizzle over pancakes or brownies
Final Scoop
Ice cream is meant to melt, but at Get-A-Way, we make sure it melts better. With smarter science, cleaner ingredients, and our signature high-protein, low-calorie magic, every scoop is made to hold its cool just a little longer.
So the next time your dessert starts to melt, don’t panic - just grab a spoon and enjoy the moment. 🍨✨