Ice cream needs to be stored at-15 to 18 degrees, because at this temperature, the expansion rate of ice cream is the highest, and its taste and quality can be maintained to the greatest extent. If the temperature is too high, it will cause the water in the ice cream to evaporate, make it dry and harden, and shorten its shelf life.

In addition, in the low temperature environment, the growth rate of bacteria and other microorganisms will slow down, thus maintaining the freshness and safety of ice cream.

At the same time, the chemical reaction in ice cream will also be affected by temperature. In the low temperature environment, the chemical reaction speed will slow down, thus slowing down the process of ice cream deterioration.

Therefore, in order to ensure the best quality and eating experience of ice cream, it needs to be preserved in a low temperature environment.