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Author Topic: As a kid I used to love coca-cola floats....why does adding ice cream into coke  (Read 690 times)

Offline P-Kasso2

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...make such a thick creamy foam?
  No stirring or shaking is even required.  Shazam!  The ice cream immediately swells up like magic and turns into a rich foam. 

It is nothing like an ice cream anymore.  I reckon it is ten times better but I can't help thinking...

Is there some kind of dodgy chemistry that makes the ice cream swell up so much the minute it hits a glass of coke?  Just what is going on?
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Offline siasl

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I'd guess it's the CO2 un-dissolving from he coke inside the ice-cream doing the "creaming"

Offline P-Kasso2

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I'd guess it's the CO2 un-dissolving from the coke inside the ice-cream doing the "creaming"

I think you have nailed it, Siasl. This 'un-dissolving' of the coke must have been creating effectively what could be called a second 'churning' of the ice-cream.

This bears out my favourite childhood observation of ice-cream coca coal floats...of humungous bursts of fizzing and bubbling as soon as the ice-cream hit the coke. This 'fizzing' must have been the coke 'un-dissolving'.

That's a relief because I was worried that this 'un-dissolving' was some kind of nasty noxious chemical nuclear reaction.

Back then, the childhood 'Me' didn't give a damn about noxious chemicals -  I just thought coca cola tasted so out of this world that I belched down gallons of the stuff. I guzzled so many untold numbers of buckets of the stuff that I'm quite surprised my stomach still works.

PS I love that new word of yours, Siasl...'un-dissolving'. For some reason it is not in any of my dictionaries. Yet.
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