What does (greek?) yogurt do to ice cream when mixed together?

Question

This is broiling my noodle: when I add ice cream, which is normally quite a thick and difficult-to-manipulate substance with a spoon (relatively speaking, anyway), to *yogurt,* it *blends* into the yogurt very, *very,* ***very*** easily, taking on much the smooth texture and relative ease of manipulation.

It does *not* do this when added to, for example, a milk-based protein shake; it takes quite a *lot* of work to blend it into that, and seemingly this requires actually melting it to the (refrigerator) temperature of the protein shake. But the yogurt doesn’t seem to make it melt more quickly – the result is *quite* cold, but it blends almost immediately.

I think there has to be something novel going on here relating to molecular structure.

In: Chemistry

Answer 1

Depending on the type of Greek yogurt, it could very well be salt causing the ice cream to lower its melting point, thus rapidly melting it.