Scientists at the Institute for Snow and Avalanche Research in Davos, Switzerland, have been helping to uncover what happens to ice cream once it's placed inside a domestic refrigerator.
According to a report by the BBC, confectionary company Nestle wants to find out how the structure of the dessert changes once it is stored in consumers' fridges. Samples have been x rayed using a machine which is more typically used to study ice crystals which are linked to avalanches.
Nestle food scientist Dr Cedric Dubois said it is this technology that will enable the firm to discover how ice cream changes by monitoring microscopic ice crystals.
He said: "Previously, we could not look inside ice cream without destroying the sample in the process."
The structure of the food is key to how it tastes and Nestle's aim is to work out how to combat the way the structure breaks down over time, and slow the process down so the product remains tastier for longer.
"We already know the growth of ice crystals in ice cream is triggered by a number of different factors," Dr Dubois said. "If we can identify the main mechanism, we can find better ways to slow it down."