Why do we not smell ice cream as well you baking bread?

This is due to the process of diffusion. Diffusion is the net movement of molecules from a region of higher concentration to a region of lower concentration. At room temperature, the molecules (odorous compounds) of baked bread will diffuse quickly and spread over a relatively large area, which is why we can smell baking bread easily. On the other hand, ice cream is typically kept at low temperatures where the molecules do not have enough kinetic energy to move as quickly. Therefore, the odorous compounds from ice cream diffuse slowly and their concentration in the air remains low, making it harder for us to smell it unless ice cream is directly under our noses. .