2014-4-8 · Luckily for lovers of astronaut ice cream, water allows sublimation at relatively easy-to-achieve conditions, around –15°C (5°F) and 500 millitorr. The first time I did this, I chilled the ice cream down to –30°C (–22°F) using a modified water cooler with ethanol and dry ice — but I don't think that's necessary. Your ice cream ...