Why doesn’t ice cream freeze solid in a refrigerator ‘s freezer?

Ice cream doesn’t freeze solid in a refrigerator’s freezer because the temperature in a typical home refrigerator’s freezer is not low enough to freeze ice cream completely. The ideal temperature for storing ice cream is between -10°F and 0°F (-23°C and -18°C), which is lower than the temperature typically maintained by a refrigerator’s freezer, which is around 0°F (-18°C).

Ice cream is a mixture of milk, cream, sugar, and other ingredients that are whipped and churned together. During the freezing process, ice cream is slowly frozen to create small ice crystals, which give it a smooth and creamy texture. If the temperature is too low, the ice crystals will become too large, making the ice cream icy and gritty in texture.

In a refrigerator’s freezer, the temperature is not low enough to freeze ice cream completely, but it is still cold enough to slow down the melting process of the ice cream. This allows the ice cream to maintain its shape and texture while still remaining soft and scoopable.

However, if the ice cream is left in the freezer for an extended period of time or if the freezer temperature fluctuates, the ice cream can become freezer-burned, which can cause it to become icy and grainy in texture. To prevent this from happening, it is recommended to store ice cream in the coldest part of the freezer, away from the door, and to consume it within a reasonable amount of time.

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