physical chemistry - Why does ice cream make soda fizz?

I've noticed that adding a chunk of ice cream to soda makes the soda fizz slightly near the soda-ice cream interface. I thought it was a physical effect due to the temperature, but adding ice has no effect.

It still can be a physical effect due to solubility, or it may be a chemical effect.

I'd like to know which it is, and the details of the mechanism.

Answer

The reason for this is mainly because of a factor called Nucleation. Although it is not exactly obvious what is the source of the site for the nucleation to occur, what is clear is that there are sites present on ice-cream that are not present on ice alone. The carbon dioxide (CO$_2$) in the drink nucleates and forms bubbles (sometimes even a frothy foam) on the drink.

There are several possibilities some of which are discussed in the excellent answer by Ashu.

I list some of them here starting with what I feel is the most likely.

1. Air in ice-cream


2. Ice crystals in ice-cream


3. Other chemicals found in the ice-cream