Dry ice is the answer.

Ice cream needs to stay below 0°F to stay scoopable. A normal cooler with ice packs will keep drinks cold but turn your ice cream into soup in an hour or two. Dry ice (frozen CO2) at -109°F will keep it rock hard for hours.

You don’t need a fancy high-end cooler for this. A basic rotomolded one (like a Yeti or a knockoff) works fine because they hold temp well. But the key is dry ice, not the brand. Just put the dry ice on top, not bottom—cold sinks, but dry ice sublimates into gas that pushes warmer air out. Wrap the dry ice in newspaper so it doesn’t touch the ice cream directly (it’ll freeze it into a brick).

One caution: dry ice isn’t for everyone. It needs ventilation (no sealed car trunks for long trips), and it can be dangerous to handle without gloves. But if you’re transporting ice cream for a party or camping trip, it’s the only way that actually works.

A high-end cooler is nice to have, but don’t buy one just for this. A $50 Coleman with dry ice will outperform a $400 Yeti with regular ice.