Most people don’t think about the chemistry in their cone when enjoying a scoop of ice cream, but as a professional ice cream scientist, Dr. Maya Warren can’t stop thinking about it. A lot of complex ...

With an estimated 36% of people in the United States having some degree of lactose intolerance, there may be an expanded ...

When you come home from the grocery store with your favorite flavor, that carton of ice cream goes straight into the freezer. Ice cream tends to scoop easier around 6 to 10°F, according to Hunter ...

Millions of pounds of nutrient-rich ice cream are discarded after production each year, according to the International Dairy ...

(CBS News) One of the hazards of eating ice cream is having it melt all over the place, coating your fingers with sticky goo and forcing you to scramble for a pile of napkins. But scientists in ...

What if we told you that your breakfast could start with a scoop of vanilla, chocolate, or even pistachio without feeling guilty? No, it's not a trap. It's even validated by science. A Japanese study ...

Dr. Maya Warren is Dr. Bombay’s ice cream scientist. Yes, that’s an actual thing. “I am an ice cream scientist. I went to school for seven years to study frozen aerated desserts,” she explained.

Well, it looks like our freezer review division can pack up shop and go home. Why? It's simple: Researchers at McGill University's Food Science program in Montreal have invented ice cream that can be ...

LONDON -- Reduced-fat ice cream that doesn't melt? That's what U.K. scientists are said to be working on. A team of scientists from the University of Edinburgh and the University of Dundee said in a ...