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Well, most likely 0F. 0C is the freezing point of water, which is 32F. This means if ice cream was at 0C it would only barely be frozen, and melt very fast. However, ice cream is usually frozen very well, and takes a long time to melt. When it does melt it's only the outside surface, not the entire thing at one time. This means the ice cream is at least a little below the freezing point.

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Q: What is the better estimate for ice cream o degrees C or 0 degrees F?
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