Dry ice

Dry ice, common name (originally a trade name) for solid carbon dioxide (CO₂). Since it does not melt, but sublimates (turns directly into a gas), dry ice is a more efficient coolant than ordinary ice and does not corrode containers. It is much used in long-distance transportation of perishable products such as ice cream and meat. Because dry ice is usually at a temperature of—110°F (—43.3°C) or lower, it damages the skin on contact

See also: Carbon dioxide.