32F (the temperature of your encapsulating ice) won't keep the ice cream very frozen.

A better method is to use a bag of ice cubes and salt to help lower the temperature (should get to about 20F this way).

The best way is to get some dry ice. And use that around the ice cream.

On Mar 8, 2010, at 8:58 PM, Richard Koerner wrote:

> Just had a brainstorm....what if I got a small 2 serving little plastic
> container, packed it with ice cream, put that container in bigger
> container, filled that with water, and froze the whole thing so as to encapsulate the inner container in a thick layer of ice (say about 1 inch thick or so)?
>
> Good enough for the first night out when packed in the cooler?  (My Vanagon has no refrigerator, just a plastic Coleman ice chest...which meets all my needs.)  Seems like it should work just fine.
>
> Just wondering if anybody has tried such a thing, or has any tips.  And to inspire others.  (Going to Anza Borrego Desert park (southern California) this weekend for the spring wildflowers, daytime temps 76 F, nighttime temps 50 F, new moon coming, lots of stars to watch)
>
> Rich
> San Diego