I gotta know how my ice cream stays cold
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Boiling liquid absorbs heat. That’s the base thing to remember. For water, you have to provide that heat from outside, because water boils above room temperature. But not all chemicals are like that.
So you find a chemical that boils at a much lower temperature, such as freon. To make it into a liquid, you have to compress it. So you compress the gas until it turns liquid and you stuff it into a closed loop (with some liquid and some gas in the loop, just vibing). In order to make it boil, you can either raise its temperature (not ideal for making things cold) or you can change its pressure, like the reverse of how you made it liquid to begin with.
Enter the compressor pump. This pump pushes the gas through a one way valve, causing higher pressure on one side, lower on the other. The lower pressure side starts to boil, absorbing heat in the process. That newly-evaporated gas goes around the closed loop and condenses on the other side, releasing its heat. By putting the evaporation process inside the fridge and the condensation outside, you now have a way to move heat away from your ice cream and into your kitchen.
Hope that helps.
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