The Most Satisfying Way To Keep Your Ice Cream Cone From Leaking

Are you someone who nurses your ice cream cone, savoring every smooth, sweet lick? You started with good intentions, but too soon, your ice cream may start melting and ruin your delight. Worst of all, it can start leaking out of the bottom, soiling your shoes and gluing your napkin to your hands. Rushing to finish your ice cream cone may win you the Race Against Melt, but that may not be the pace you genuinely prefer. 

Why does ice cream melt so fast anyway? According to the Journal of Dairy Science, the number and size of the air cells, ice crystals, and fat globules are key factors affecting how quickly it melts. The better dispersed the air cells and the higher the fat content, the slower the melt rate. Commercial ice creams also add emulsifiers to slow the melt rate (per Ice Cream Science). Despite this inside scoop behind why your favorite ice cream melts, you may wonder if there is a practical solution to keep the dripping at bay. Luckily, we've got a hack that allows you to go as slow as your heart desires with your ice cream without the messy consequences.

Here we sum up our favorite decadent hazelnut solution: Nutella. You may already know that Nutella makes everything better, but have you tried adding it to the bottom of your cone before scooping in your ice cream? One traveler was delighted when a gelateria in Verona, Italy stuffed her cone with warm Nutella (via TripAdvisor). If you want to try, just a spoonful of the ooey-gooey concoction pushed down into the bottom does the trick. There are other solutions to ice cream drip: You can add a marshmallow into the bottom or stuff it with a spoonful of peanut butter. While these extra-delicious alternatives won't keep your ice cream cold, they will keep it from leaking out of the bottom, providing you with the happy ending you were looking for as you polish off your favorite flavor.  

Mint chip, moose tracks, plain vanilla — does it matter? When it comes to the melting rate, it just might (via Science Line and Ice Cream Nation), but we'll save the flavor debate for another day. For now, we are rejoicing in this small triumph against the unfortunate results of melting sugary goodness.