Ice cream needs to be stored at a temperature of minus 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, making it dry and hard, and also shortening its shelf life.

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

At the same time, the chemical reactions in ice cream are also affected by temperature. At low temperatures, chemical reactions slow down, slowing down the process of ice cream going bad.

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