Why does ice cream with less fat melt faster?

Ice cream with less fat does not necessarily melt faster. The rate at which ice cream melts depends on several factors, including the temperature of the environment, the composition of the ice cream, and the presence of air bubbles.

Here are some factors that can affect the melting rate of ice cream:

1. Temperature: The higher the temperature of the environment, the faster the ice cream will melt. This is because heat causes the ice crystals in the ice cream to melt and turn into liquid water.

2. Fat content: Ice cream with a higher fat content tends to melt slower than ice cream with a lower fat content. This is because fat acts as an insulator and helps to slow down the transfer of heat from the environment to the ice cream.

3. Air bubbles: Ice cream that contains more air bubbles tends to melt faster than ice cream with fewer air bubbles. This is because air bubbles provide channels for heat to travel more quickly through the ice cream.

4. Composition: The specific ingredients used in the ice cream can also affect the melting rate. For example, ice cream that contains ingredients like sugar, salt, and alcohol can melt faster than ice cream that does not contain these ingredients.

Therefore, while ice cream with less fat may have a slightly lower melting point than ice cream with more fat, the overall melting rate is determined by a combination of factors, and it is not accurate to say that ice cream with less fat always melts faster.