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Correlation Between Ice-Cream Sales and Temperature

Ice-Cream Sales and Temperature

Ice cream sales climb as the temperature rises. There is a link between ice cream sales and temperature. This may appear to be a direct relationship at first glance. When the temperature rises, however, ice cream sales do not occur automatically. On a basic level, you’ll require humans and ice cream. So, if we go to the midst of the Sahara Desert to test the hypothesis that ice cream sales rise as temperatures rise, we will find no correlation between the two variables. Mostly because no one is there and no ice cream is available. Even if there were a mountain of ice cream in the middle of the desert, rising temperatures would not result in higher sales since there would be no one to buy it.

It is no longer necessary to demonstrate the impact of weather on people’s behavior. We see examples like this all the time. Some of the findings and trends that have been analyzed in this data can also be contributed by us. People are more inclined to participate in outside activities when the weather is pleasant (Ranganathan,2018). This boosts sales in a variety of ways. Additional sales and weather study was undertaken, revealing how seasonal goods shift in response to temperature fluctuations. At higher temperatures, these products include swimming pools, barbeque equipment, tents, and so on; at lower temperatures, they include shovels, salt, coats, heaters, and so on. As summer approaches, additional locations become available for outdoor activities for which most people are unprepared. This is especially true when there have been significant temperature fluctuations. I’ve seen it happen more than once where, on a cold and beautiful day, everyone gets out the grill and decides to cook. This results in an upsurge in barbecue things such as grills, meats, and other related items on that particular day, which may not be the case the next day.

Warm weather, according to psychologists, promotes a link between warmth and warm weather activities. Buying ice cream is one of these things. The graph above shows that the higher the temperature, the more ice cream is sold (Freire, Wu and Hartel, 2020). It’s difficult to forecast if there will be gloomy days or days that are cooler than average during the summer months, which could lead to a drop in sales. We are aware, however, that these are elements that can influence ice cream sales.

This could be a difficult issue when estimating future sales based on the weather. This data could be used to explain and compare previous sales. If you factor in days with unusual weather, it’s possible that sales were low or high on that particular day, week, or month (Ranganathan, 2018). Examining data that directly corresponds to normal activities can aid in the presentation of evidence for this study.

Pearson’s correlation coefficient is a statistical test that determines how two continuous variables are related. As a result, it would be a fantastic alternative. When it comes to ice cream sales, the temperature usually climbs along with the sales. This demonstrates a perfect match. Furthermore, when the temperature drops, so do ice cream sales.

Finally, when it comes to sales, this data reveals that the weather might cause a spike in purchases. It’s reasonable to argue there’s a link between sales and the weather. It exemplifies the concept of perfect correlation. When one variable rises, the other rises with it. It’s a simple assumption to make that the day’s weather will affect sales. If you know the temperature is going to rise in the coming week, you should expect an increase in sales. However, with such a tiny correlation, you can’t just go around stockpiling ice cream. This is due to an excessively wide confidence interval. Although you can always expect sales to rise, you shouldn’t put too much faith in it. This alone makes the decision-making process more difficult.


Freire, D. O., Wu, B., & Hartel, R. W. (2020). Effects of structural attributes on the rheological properties of ice cream and melted ice cream. Journal of Food Science85(11), 3885-3898.

Ranaweera, H., Krishnan, P., & Martínez‐Monteagudo, S. I. Rheological behavior of ice‐cream mixes: Impact of temperature and protein concentration. Journal of Food Process Engineering, e13989.

Ranganathan, K. (2018). The Steaming Mug. Indian Institute of Management Ahmedabad.


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