Abstract: Based on Poiseuille’s theorem, the formation model of ice cream is established to explain the phenomenon that the tip of the cone produced by the ice cream machine often forms a pointed protrusion. We assume that the raw material of ice cream is a homogeneous, incompressible, but viscous fluid. After analyzing the temperature change during the production process and operator’s manipulation, we confirm the rationality of the hypothesis of the formation model. Using computer simulation software to simplify the model, the formation process of the tip of the ice cream is concluded, that is, the ice cream is subjected to the least viscous resistance in the center of the flow tube, and it is easier to fall than other positions, and finally the tip of the ice cream is formed. The establishment of this model and the exploration of the principle can better understand and apply the principle of fluid mechanics, better understand the phenomena in life and promote the progress of industrial production.

Key words: Poiseuille’s theorem, ice cream, hydrodynamics