[0:00]If you press chocolate ice cream against vanilla ice cream, for some reason, it's like they perfectly transfer over without mixing.
[0:09]And this happens because they don't slide smoothly apart.
[0:13]The surfaces stick together, and as the ice cream pushes past each other, some of it starts stretching, forming a thin layer that clings to the other scoop.
[0:23]When the two cones get pulled apart, the layer tears, and you get left with matching patches that look completely unmixed.
