What difference in melting rate is caused by the amount of air in ice cream?

The amount of air in ice cream, known as overrun, significantly affects its melting rate. Ice cream with higher air content tends to melt more slowly because the air creates a lighter texture and increases the volume without adding extra ingredients, resulting in a lower density. This lower density means that there is less mass to absorb heat, helping the ice cream maintain its structure for a longer period. Conversely, denser ice cream with less air tends to melt faster due to its higher mass and heat absorption capacity.