What ice cream melts faster chocolate or vanilla cream?

The rate at which ice cream melts depends on several factors, including the composition of the ice cream, the temperature of the surrounding environment, and the surface area of the ice cream exposed to the air. In general, ice cream with a higher fat content, such as chocolate, tends to melt slower than ice cream with a lower fat content, such as vanilla cream. This is because the fat in the ice cream helps to insulate it and slow down the melting process. However, if the surrounding environment is very warm, or if the ice cream is exposed to a lot of air, even chocolate ice cream will eventually melt.