Ice-cream mixture is made up of three basic components at its molecular level – concentrated sweetened cream, ice crystals, fat globules and air. In its liquid form, ice-cream molecules have more energy and can vibrate more easily. But as soon as the liquid is cooled, energy is released, and the molecules move closer. Because of this, weak molecular bonds are created and the state of mixture turns from liquid to solid.
Why does the ice-cream mixture turn into a solid when frozen?
