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A few factors come into play...

* Color: Dark colors absorb heat, so chocolate ice cream would melt faster than vanilla. This would be especially true in the sunlight.

* Ingredients: Some ingredients may affect the melting point. For example, salt water freezes boil at a different temperature than fresh water freezes. sloppyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy whoppppppppppppppppppppppeeeeeeeeeeeeeeeerrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr

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16y ago

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