Answer:
Milk is more stable than ice cream
Step-by-step explanation:
The colloid formed by ice cream remains stable only at cold temperatures .
In a stable colloid, one substance does not settle out of the other. When ice cream is above its freezing point, its dispersed particles begin to move faster and start to collide with each other, and they sometimes stick together. Eventually, the particles grow so large that they can no longer remain dispersed, and they settle out of the colloid.