Dry ice works for a week-long trip but requires caution.

Yes, but you need to handle it right. Dry ice is colder than regular ice (–109°F) and lasts longer—a 10-pound block in a decent cooler can keep frozen food solid for 5–7 days if you don’t open the cooler much.

Key rules: Use a rotomolded cooler (Yeti, RTIC, etc.) with a drain plug. Never seal the cooler airtight—dry ice sublimates into CO2 gas, and pressure can blow the lid off or even explode the cooler. Leave the drain plug open or crack the latch. Also, dry ice is cold enough to crack cheaper plastic coolers, so don’t use a flimsy one.

You need about 10–15 pounds of dry ice per day for a 50-quart cooler, but that’s a rough guess. For a week, you’re looking at 50+ pounds. That’s heavy and takes up space. You’ll also need thick gloves (oven mitts work) and proper ventilation in the car—don’t sleep in the vehicle with dry ice, CO2 buildup is dangerous.

Real talk: Unless you’re keeping frozen meat for a week, regular ice might be easier. A block of ice lasts 3–4 days; you can restock. Dry ice is a hassle to find, store, and safely dispose.

If you do it: double-wrap the dry ice in newspaper or a towel so it doesn’t freeze your food solid, and place it at the bottom of the cooler with the food above. Keep the cooler in the shade, out of direct sun.

Honestly, I’d only mess with dry ice if you’re really committed to no-restock frozen food for a week. Regular ice with a good cooler and a few stops is simpler.