Q&A for How to Use Dry Ice in a Cooler

Gel cook packs are nowhere near cold enough to keep dry ice from evaporating, so I’ll say no, you can’t use them to prevent evaporation.

Liquid nitrogen is your best answer. Keep the dry ice in a sealed container that has the nitrogen cooling it.

Around 10 pounds of dry ice can last up to 24 hours, so you might need about a pound or less for 6 hours.

Put your ice cream mixture in a sealable container and place it in a cooler with ice and rock salt. Surround the container with more ice and salt, then close the lid tightly. Let it sit for 30 minutes to an hour, stirring occasionally, until it reaches your desired consistency. You can use a towel to insulate the cooler instead of a newspaper.

No, ice is cheaper and will do the same thing. Also, dry ice, which is colder, may freeze the dressing.

Dry ice is solid carbon dioxide, so it's important to keep the car windows open to ensure proper ventilation.

Dry ice should keep your food frozen for 24 to 48 hours, depending on the cooler’s size, the amount of food, and the quantity of dry ice used.

Yes, you can use regular ice. It helps to keep drinks at a good temperature.

Yes, dry ice can help maintain the Pfizer/BioNTech COVID-19 vaccine at its required -70°C (-94°F), but only for a limited period and under strict handling conditions.

It's generally advisable to unwrap dry ice before use to control sublimation, enhance effectiveness, and reduce potential safety risks. Ensure safe handling and disposal, and follow any specific instructions provided by the supplier.

Dry ice can be dangerous due to its extremely cold temperature. If dry ice remains in the ice cream, it could cause cold burns or sublimate into gas, leading to stomach pressure. However, if the dry ice is only used to cool the ice cream quickly and is removed before consumption, it is safe to eat at a normal temperature.

Dry ice usually comes in plastic packaging to protect it during shipping and slow down sublimation. Wrapping it in paper after removing the plastic can help manage the sublimation rate.

No, dry ice cannot be reused in the traditional sense because it sublimates over time and turns directly into gas. Unlike regular ice, which melts into water, dry ice becomes carbon dioxide gas, so it continually evaporates and cannot be recovered. However, you can slow down its sublimation by storing it in an insulated cooler to prolong its use for a single purpose or event.

Mixing dry ice with regular ice is not recommended due to safety risks and inefficiency. Dry ice sublimates into carbon dioxide gas, which can displace oxygen and pose suffocation risks, and it can cause thermal shock that may damage your cooler or contents. Instead, consider using regular ice cubes, ice packs, gel packs, or a salt and ice mix for safer and more effective cooling in a plastic cooler.

Bubble wrap can somewhat insulate dry ice by reducing sublimation, but it doesn't provide an airtight seal, which is crucial to prevent carbon dioxide gas buildup.

To keep pickles cold without freezing, place a few pounds of dry ice in an empty 5-gallon bucket. Wrap your pickle bucket with bubble wrap or a thick towel to insulate it from the dry ice. Place the insulated pickle bucket inside the bucket with dry ice. Ensure the area is well-ventilated to disperse carbon dioxide gas, and monitor the temperature to keep the pickles cold but not frozen.

For a safer and cheaper alternative to dry ice in a plastic cooler, consider using ice cubes or ice packs. These are easy to make, inexpensive, and readily available. Ice packs and gel packs are reusable and can be frozen for long-lasting cooling. For an even colder option, mix salt with ice to create a brine solution, which lowers the freezing point of water. These methods are safer, more convenient, and won't pose the risks associated with dry ice.

Using dry ice in a Coleman cooler, especially one made of fabric, can be problematic and potentially dangerous. Consider the material's durability and potential for gas buildup.

Yes, it should be safe to reuse a foam cooler that previously contained dry ice, as long as it's clean and free of any residue. Dry ice sublimates, turning directly from solid to gas, so no harmful residue should remain. However, it's advisable to thoroughly clean the cooler with soap and water to ensure it's free of any odors or particles before using it to store food again.

Dry ice generally lasts from one to five hours depending on its location. In a cooler or fridge, it can last about 20 hours.

It is quite pricey at $1 to $3 a pound, meaning that a block can be around $60 to $100, depending on its size. You can bring down the costs if you buy it in bulk. For more help, see How to Buy Dry Ice .

You can, but there isn't really any need to, if you're already using dry ice. Dry ice is colder than regular ice.

Clean the berries. Wash them if washable, pat dry then they are ready for blast freezing (blast freezing is recommended to retain structure). I would recommend using liquid nitrogen to blast freeze berries for a better result but you can use dry ice as well. Use a well insulated container, like a portable Styrofoam cooler or any container you would use to store ice, then crush some dry ice. Warning! Handle dry ice or liquid nitrogen with care! Put a layer of crushed dry ice at the bottom of container, then add a thin single layer of berries, then again add crushed dry ice. Keep repeating layer on layer, topping off with dry ice.

You can slow down its sublimation but it won't stay ice forever. If you intend to keep it for long time, then you will need a well insulated cold container with a pressure vent, just like the one used by veterinary doctors to transport sperms frozen inside liquid nitrogen.

Yes, you should leave space at the top of the cooler to accommodate gas that may evaporate or expand, preventing pressure buildup.

No, you should not store dry ice in the freezer because it emits carbon dioxide, which can be dangerous to humans.

Thick towels are not ideal for insulating dry ice in a cooler. Dry ice is extremely cold and can damage the cooler or cause it to sublimate quickly. Instead, use materials like Styrofoam, cardboard, or newspaper for better insulation and protection.

Yes, dry ice inside a small cardboard box can still freeze water, Coke, and juice bottles. Dry ice is extremely cold (-109°F or -78°C), and even with the cardboard layer, the cold can pass through and freeze nearby liquids. To prevent freezing, you'll need thicker insulation like Styrofoam or layers of cardboard/newspaper to slow down the cold transfer.

It depends on how it's being stored. If not stored properly, it can pose a significant hazard.

It is better to wrap the dry ice in something so it doesn't touch the food directly.