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Ice Cream melting in the freezer

  • Cooling Issues
  • Not Cold Enough
  • Troubleshooting
  • Refrigerators




Ice Cream melting in the freezer





Freezing point of water is 0°C (32°F). Milk’s official freezing point is -0.505°C (31.09°F). As milk

is more diluted, the freezing point will raise closer to zero. Conversely, fatter milk content will

freeze at lower temperatures farther from zero.


Addition of sugar and salt will make milk by-products more sensitive to temperature than any

other food.




For ice cream with high level of milk fat, set freezer temperature to be lower than -20°C (-4°F)

and store ice cream on a shelf near cool air outlet, not in a door rack, to prevent melting.





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