Dry ice vs regular ice for ice cream transport: Dry ice wins for keeping ice cream scoopable

Dry ice at -109°F keeps ice cream rock hard for hours, while regular ice packs turn it into soup in an hour or two. A basic rotomolded cooler works fine—brand doesn’t matter. Put dry ice on top (cold sinks, but its gas pushes warm air out) and wrap it in newspaper to avoid freezing the ice cream into a brick. Just need ventilation and gloves for safety.