Why Does Ice Cream Sometimes Get Gritty After It’s Been in the Freezer?

A hand holds a scoop of pale green ice cream resting in a cone along an outdoor roadway. Repeated exposure to warm ambient air during serving causes partial melting, which leads to large ice crystal formation once the container is returned to the freezer.

Few things are more disappointing than opening a container of ice cream expecting a creamy scoop and finding a gritty, crunchy, or sandy texture instead. It may seem as though the dessert has gone bad, especially if it was smooth when you first brought it home. However, several different changes can affect ice cream while it sits in the freezer. Temperature fluctuations can cause ice crystals to grow, while other ingredients can form crystals that feel like tiny grains of sand. Freezer burn can also damage the surface and affect the flavor. Understanding the difference can help you figure out what happened and how to keep your next container creamier for longer.

Is Gritty Ice Cream the Same as Freezer Burn?