Why ice cream gets freezer burned and how you can prevent it
Like all frozen foods, ice cream is prone to freezer burn, which happens when the moisture in the ice cream comes into contact with air during scooping and then refreezes in the cold, dry environment of your freezer. This process accelerates if the ice cream is more melted when you refreeze it, as there is more moisture available to create ice crystals. While this doesn’t pose a food safety risk, it can negatively impact the texture and flavor of the ice cream.
Since air exposure and melting play significant roles in freezer burn, it’s essential to store and handle your ice cream tubs correctly. For example, Ben and Jerry's suggests placing parchment paper over the surface of the ice cream before sealing the lid or inverting the container when it’s lidded to minimize air space. Alternatively, you can divide larger tubs into smaller pints using containers like Koyaire portion-control ice cream containers. This method eliminates the need to wrap a large tub and is also effective for keeping homemade ice cream fresh.
While you can salvage freezer-burned ice cream, it’s best to take steps to preserve it before it gets to that stage. Of course, you could always enjoy it quickly, perhaps with the help of friends if you’re in a sharing mood.
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