Ice cream won't last more than a few hours.

Maybe three to four if you pack it perfectly—pre-frozen cooler, block ice, full of ice packs, and kept in the shade. In 90-degree weather, ice cream is basically a countdown timer.

The problem is thermal mass. Ice cream starts around -20°F, but it melts faster than you’d think because the temperature difference is huge. A good cooler slows that down, but it doesn’t stop it. After an hour or two, the edges will soften. After three, you’re eating soup.

If you really need ice cream to survive a day trip, skip the cooler—use dry ice. Regular ice melts fast and creates a slushy mess. Or just plan to eat it within the first stop. That’s the honest answer.