How to Pack Ice Cream with Dry Ice in 2025

You want rock‑solid pints at the door, not slush. Here’s how to pack ice cream with dry ice the right way—step‑by‑step methods, exact ice math, and compliant labels—so your shipment holds 0°F (‑18°C) for 24–72 hours without waste. Most small coolers need 5–10 lb of dry ice per 24 heures; thicker insulation and hot routes need more.

• How to layer pints and dry ice for even cold on 24–72‑hour routes

• How much dry ice to use with a simple, testable calculator

• Which insulated shipper (PSE, PUR, VIP) fits time and budget

• How to label and vent packages for USPS/UPS/FedEx compliance

• When gel packs help—and when dry ice must lead

How do you pack ice cream with dry ice step by step?

Quick answer: Pre‑freeze pints, pre‑condition the shipper, line with a poly bag, add a base layer of dry ice, pack pints tightly, top‑load more dry ice, fill all voids, Gardez les évents ouverts, and label correctly. Do not seal airtight; CO₂ must escape. Plan 5–10 lb dry ice per 24 heures for small coolers; increase for thin walls or heat waves.

Why it works: Dry ice is ‑109°F (‑78.5°C). Cold gas sinks. Putting most ice above the pints feeds cold downward and slows heat gain. A “sandwich” (base ice → pints → top ice) evens temperatures and prevents lid warp. Venting avoids pressure build‑up and keeps handlers safe.

Which insulated shipper should you choose for how to pack ice cream with dry ice?

Pick wall thickness by transit time. Utiliser ~1.5″ PSE for 24–48 h. Step up to 1.75–2.25″ PSE ou PUR/VIP pour 48+ h or hot lanes. PUR insulates better than EPS; VIP gives the longest hold in the smallest footprint.

Conseils pratiques que vous pouvez utiliser aujourd'hui

• Condition préalable the shipper in a freezer for 1–2 hours.

• Mix blocks + pellets: blocks last, pellets fill gaps.

• Eliminate headspace: paper void fill beats warm air.

Real case: A creamery shipped 12 pints in summer using a 1.75″ EPS shipper and 18 lb of mixed dry ice with a top‑heavy layout. Delivery at 46 heures: pints arrived rock‑solid; lids intact.

How much dry ice do you need when you pack ice cream with dry ice?

Règle: Start at 5–10 lb per 24 h for well‑insulated small coolers. Scale for thicker walls, payload size, and weather. For 36–48 h, 12 pints often need 15–22 lb in 1.75–2.25″ PSE. Always validate with a lane test.

Make it predictable: Sublimation depends on insulation, mass, and airflow. Use a simple estimator, then add a heat‑season buffer (+20% in hot months). Keep most ice above the pints. For long lanes or heat waves, upgrade to PUR/VIP to cut required ice mass and risk.

Dry ice estimator (copy/paste to Sheets)

• Rate_lb_per_day: start at 7.5 (midpoint of 5–10).

• Route_Factor: 1.0 cool / 1.2 épaule / 1.4 chaud.

• Box_Factor: 0.9 PUR/VIP; 1.0 for 1.75–2.25″ PSE; 1.2 for 1.0–1.5″ PSE.

Exemple: 36 h, hot route (1.4), 1.5″ PSE (1.2) → =ROUNDUP((36/24)*7.5*1.4*1.2,0) → 19 kg glace carbonique.

Layout that keeps pints hard‑frozen

• Base layer: 0.5–1″ pellets wrapped in paper.

• Payload zone: tight rows; no gaps.

• Side cavities: 0.5–1″ pellet bags on “hot” walls.

• Top layer: 1–2″ blocks + pellets.
  This “cold well” evens temperatures and extends hold time.

How do you stay compliant when you pack ice cream with dry ice?

Faites ça à chaque fois: Marque “Dry ice” or “Carbon dioxide, solide,” UN1845, list net dry‑ice weight, Utiliser le Classe 9 étiquette (air), et secouer the package—no airtight internals. USPS allows dry ice domestically with air limits; international via USPS is prohibited. UPS/FedEx follow IATA PI 954 pour l'air.

Why it matters: CO₂ gas must escape to prevent pressure build‑up and oxygen displacement. Proper labels keep your parcel moving and protect handlers. USPS air has a 5 lb limit per mailpiece; ground can exceed but must stay surface. International shipments require private carriers and IATA‑compliant marking.

Labeling checklist for how to pack ice cream with dry ice

• Nom d'expédition approprié: Glace sèche / Carbon dioxide, solide

• UN1845 clearly marked

• Net weight of dry ice (kg or lb) à l'extérieur

• Classe 9 étiquette de danger (100 mm) pour les expéditions d'air

• Vented packaging; do not seal liner airtight

Is dry ice always best, or when do gel packs help?

Dry ice is the seulement way to hold a true freeze for ice cream. Gel packs are for chilled ranges. UN hybrid (top dry ice + side gel) can buffer delicate pints or mixed loads and reduce lid warp on long lanes. For 0°F targets, keep dry ice primary.

2025 trends shaping how to pack ice cream with dry ice

Trend snapshot: Brands are shifting from standard EPS to PUR/VIP to shrink box size and dry‑ice mass while extending hold time. Low‑cost data loggers make lane qualification simple. Shippers are “right‑sizing” dry ice with validated calculators instead of rules of thumb, cutting waste and cost.

Dernier progrès en un coup d'œil

• VIP goes mainstream: Longer hold in smaller cartons; fewer re‑packs.

• Smarter monitoring: API‑enabled loggers prove compliance and reduce claims.

• Greener CO₂ usage: Better modeling prevents over‑icing without risking thaw.

Perspicacité du marché: Cold‑chain packaging demand keeps climbing with DTC desserts and e‑grocery. Thicker EPS tiers and VIP adoption support 48–72‑hour windows without premium services—key for margin.

FAQ

How long will dry ice keep ice cream frozen?
À propos 24–72 heures depending on insulation and ice mass. Commencer à 5 à 10 lb par 24 h and validate on your lane.

How much dry ice for 12 ponds, 36–48 h?
Plan 15–22 lb in 1.75–2.25″ EPS with a top‑heavy layout; ajouter 20% in heat waves.

Can I ship internationally with USPS?
Non. USPS prohibits dry ice in international mail. Use private carriers with IATA‑compliant labels.

Where should the dry ice sit?
Mostly above the pints; add side pellet bags on hot walls to even temperatures.

Is venting mandatory?
Oui. Inner liner and outer carton must allow CO₂ to escape; never seal airtight.

Résumé & recommendations

Points clés: You’ve learned how to pack ice cream with dry ice using a layered layout, right‑sized ice (5–10 lb/24 h as a baseline), thicker insulation for longer routes, and compliant marking (UN1845, Classe 9 pour l'air). Validate with one test ship per lane and a logger before scaling.

Étapes suivantes (action plan):

1. Qualify your lane: Run one test with a temp logger.

2. Pick packaging: 1.75–2.25″ EPS for 36–48 h; PUR/VIP for 48–72 h.

3. Calculate ice: Use the estimator, then add seasonal buffer.

4. Label & secouer: UN1845, poids net, Classe 9 (air), no airtight seals.

À propos du tempk

We engineer lane‑validated frozen pack‑outs—insulated shippers, right‑sized dry‑ice charts, and simple SOPs—so your pints arrive hard‑frozen without overspending on ice or service upgrades. Our kits include compliant labels and logger workflows, backed by technicians who’ve shipped millions of units. Let’s tailor a pack‑out that fits your routes and budget.

CTA: Ready to de‑risk your frozen launches? Contact Tempk for a 15‑minute packaging review.