| ≥1 piece |
An ice cream cart The most common use of dry ice is to preserve food using non-cyclic Refrigeration . It is frequently used to package items that need to remain cold or frozen, such as ice cream or biological samples, without the use of mechanical cooling . Dry ice can be used to flash freeze food, laboratory biological samples, carbonate beverages, and make ice cream . Dry ice can be used to arrest and prevent insect activity in closed containers of grains and grain products, as it displaces oxygen, but does not alter the taste or quality of such foods. For the same reason, it can prevent or retard food oils and fats from becoming rancid .