Why does chocolate ice cream melt faster than others? The other day I was dipping out Neapolitan(strawberry, vanilla, &amp; chocolate) ice cream and noticed that the chocolate ice cream tended to melt faster than that of the vanilla and strawberry.  I couldn't remember in which order I dipped the ice cream so I decided to do a controlled experiment with it the next time I dipped it out.

I took three bowls of the same type/shape and dipped out the strawberry first, then vanilla, and chocolate last.  Even dipping the chocolate ice cream last showed that the chocolate ice cream would melt faster than the strawberry or vanilla.

Neither the strawberry nor chocolate use artificial coloring, though the vanilla states that it does.  Is there a reason as to why chocolate ice cream melts faster?  Is it because of the darker coloring that attracts heat or perhaps the low melting temperature of chocolate in general?
This appears to be physics more than chemistry. A dark color means it emits less visible light but rather absorbes it with temperature rise. Have your next ice cream in a darker place as to visible and ir emisions to test this.