Why does ice cream melt at room temperature but butter

Ice cream melts at room temperature because it is a mixture of solids (such as sugar, proteins, and fats) and liquids (such as water and milk). When ice cream is at a cold temperature, the solids are held together in a solid state by the cold temperatures. However, when ice cream is at room temperature, the solids start to melt and the liquid starts to separate from the solids. This causes the ice cream to become soft and gooey.

Butter, on the other hand, is a solid at room temperature because it contains a higher percentage of fat than ice cream. The fat in butter helps to hold the butter together in a solid state, even at room temperature.