When I buy some ice cream from a parlor or get some from the supermarket I find that the containers (also the standard bowls I can find in my kitchen) are not perfect for eating ice cream from. The problem is that the ice cream already starts to melt on the edges and on the bottom when eating it from top to bottom. I'd like to eat my ice cream from top to the bottom of the container without having to worry about the edges getting liquid.
I know that the shape of the container (how much surface area it has) is important too, but from what I as a layperson understand the thermal conductivity of the material is much more of importance in this scenario. I already searched the internet and found some comprehensive lists of different materials and their thermal conductivity but those lists don't really make a difference between food safe or not and apparently thermal conductivity also changes with the temperature of the materials.
My last physics lesson was over a decade ago and I have to admit I'm simply lost. What I'm looking for is the material best suited to put ice cream in and the ice cream should melt considerably slower on the edges than the top that is exposed to air. The material should be safe to eat from, and it should be possible to actually make an affordable bowl from it (i.e not made of diamond). I assume an room temperature of 20 °C (or maybe 35 °C on a hot summer day).
The best I could come up with so far, although more from experience than based on science, is a wooden bowl.