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The downside of the traditional ice cream bar is that the bar can be stuck in the throat or ice cream is melted down and get on the hands.
A base made of coated paper added to the wooden stick prevents the ice cream from melting and getting on the hands. In addition, this paper base can be raised for users to eat ice cream, it will reduce the risk that the bar is stuck in the throat and users can eat ice cream conveniently.
Remaining ice cream or melted ice cream gently push the remaining paper box and users can eat the ice cream which arises.
International Graduate School of Convergence Design
Seosan Si, South Korea
in young Bae,
kyeong bin Park,