Imagine a hot summer day. After a tiring afternoon, you decide to open that tub of ice cream that was stored in the freezer. You expect to find a creamy texture and intense flavour, but instead you are met with ice crystals and a gritty sensation in your mouth. The experience loses its magic. This unfortunately common scenario happens for one simple reason: the ice cream was not stored correctly.
Ice cream is one of the most temperature-sensitive foods and requires careful storage. Unlike other products, small variations can completely compromise its quality. It is not enough to simply keep it frozen; very specific conditions must be met to preserve its texture, flavour and food safety. This is where both consumer care at home and professional techniques in retail come into play.
Why does ice cream require so much attention?
Ice cream is essentially composed of water, sugars, fats and air. This combination is delicate because any temperature fluctuation causes physical and chemical changes. When the temperature rises slightly, some of the water thaws. When it drops again, that water refreezes, forming larger, harder crystals that destroy the creaminess. This is why poorly stored ice cream loses its smoothness and freshness.
In addition, ice cream is extremely susceptible to absorbing odours from other frozen foods. Poorly sealed packaging can cause vanilla ice cream to end up tasting like fish or meat, compromising the consumer experience. For these reasons, storage should not be seen as a minor detail, but as a determining factor in ensuring that each spoonful delivers the promise of pleasure that the consumer expects.
The ideal temperature range
The most suitable temperature range for storing ice cream is between -24 ºC and -16 ºC, at which the product maintains the necessary firmness without losing its creaminess. Below -24 ºC, ice cream becomes too hard, difficult to serve and less pleasant to the palate. Above -16 ºC, there is a risk of losing stability and allowing ice crystals to form.
In domestic appliances, this range can be achieved by adjusting the freezer correctly and placing ice cream in the coldest area, usually at the bottom. In retail, professional freezers are used, designed to ensure this stability continuously, regardless of how often they are opened or external conditions.
The role of the cold chain
Storing ice cream correctly is not a task that begins only when it arrives at the point of sale. It involves a strict cold chain that accompanies the product from the moment it is manufactured to the moment it is consumed. Immediately after production, ice cream undergoes a rapid freezing process to prevent the formation of large ice crystals. It is then transported in refrigerated vehicles, kept in freezer rooms and finally displayed in display cases.
If there is a break in the cold chain at any of these stages, the quality of the product is immediately affected. A simple pause during transport or a power failure in a chest freezer can be enough to compromise an entire batch. That is why continuous temperature monitoring and equipment reliability are crucial factors in ensuring that ice cream reaches the end consumer with the same quality as when it left the factory.
How to avoid the most common problems
The first major enemy of ice cream is crystallisation. It occurs whenever the temperature fluctuates and causes that unwanted grainy texture. The best way to avoid this problem is to ensure that the ice cream remains stable within the range of -24ºC to -16ºC, without constant variations. Another common problem is the loss of flavour and aroma caused by the absorption of odours from other foods. To avoid this, it is essential to use airtight containers, both for artisanal and industrial ice cream.
There is also the risk of colour change, which occurs when ice cream is exposed to excessive light or air for too long. For retailers, the solution is to use display cases with adequate LED lighting, which highlights the products without emitting heat, and to keep the packaging tightly sealed. For consumers, the rule is simple: open, serve and close quickly. The less time ice cream spends outside the freezer, the better.
What consumers should do at home
Often, responsibility for the quality of ice cream passes from the retailer to the consumer at the point of purchase. From then on, it is up to the customer to ensure that they do not spoil what has been carefully produced and stored. Transporting ice cream in insulated bags, avoiding delays between the shop and home, and placing it immediately in the freezer are basic but crucial steps.
Inside the freezer, it is best to store ice cream at the bottom, where the temperature is more stable, and never in the door, which is subject to constant fluctuations. When it comes time to serve, the trick to not damaging the texture is simple: dip the spoon in hot water before using it. This way, the ice cream remains intact and the serving process becomes easier.
Outra regra essencial é nunca recongelar um gelado que tenha derretido completamente. Para além de comprometer a textura, esta prática pode ser perigosa para a segurança alimentar, já que o produto deixa de estar protegido contra o crescimento de microrganismos.
Behind the scenes in retail: how shops keep ice cream frozen
In retail, keeping ice cream fresh is a daily challenge. The equipment is designed to ensure stable temperatures, even with frequent openings.
Stock rotation is another crucial aspect. Applying the “first in, first out” rule ensures that ice cream does not exceed its expiry date and that customers always receive a product in good condition. To do this, shop teams need specific training and clear procedures, ranging from organising packaging to constantly monitoring the temperature with digital thermometers or remote systems.
Sustainability
Storing ice cream correctly is not only a matter of quality, but also of environmental responsibility. High energy-rated equipment consumes less energy, reduces costs and lowers your carbon footprint. The use of natural refrigerants, such as R290, and digital systems that optimise consumption are now increasingly common practices.
Furthermore, when ice cream is stored correctly, its shelf life is extended and food waste is reduced. This means fewer losses for retailers, greater profitability for producers and a direct contribution to the sustainability of the food sector.
Storing ice cream is much more than just putting it in the freezer. It is a process that requires attention to detail, from production to consumption. At temperatures between -24ºC and -16ºC, ice cream retains its creamy texture, authentic flavour and food safety. Any deviation compromises the experience, turning a moment of pleasure into disappointment.
For retailers, ensuring this care means building customer loyalty, reducing waste and increasing profitability. For consumers, it means the certainty of enjoying ice cream just as the manufacturer intended. And for all of us, it also represents a more sustainable choice that values resources and respects the planet.
Brands such as FRICON have continuously invested in the development of efficient, reliable and environmentally friendly freezing equipment, capable of ensuring that the experience of enjoying ice cream remains perfect from the first day to the last.
