Why can ice cream develop a sandy texture in a freezer with changing temperatures?

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frozen meals — frozen meal Depositing of prepared meals in trays prior to freezing.

Ice cream develops a sandy or coarse texture primarily due to the growth of large ice crystals. During the manufacturing process, rapid freezing is used to ensure that ice crystals remain small, which creates a smooth body and texture.1

When ice cream is exposed to temperature fluctuations during storage, the smaller ice crystals can melt and then refreeze. This cycle encourages the growth of larger, irregular ice crystals, which results in a gritty or sandy mouthfeel. To mitigate this, manufacturers add stabilizers and emulsifiers to the mix, as these ingredients help prevent the formation of these large crystals when temperatures are not kept perfectly consistent. Maintaining a stable, low-temperature environment—ideally below −23 °C (−10 °F)—is essential for preserving the intended smooth texture of the product.1