When you freeze the ice cream after it melts from store bought and becomes completely liquid, it doesn’t stay the same way. It just isn’t ice cream anymore, there’s no cream, it becomes like frozen ice lolly kinda texture; completely different from the texture it comes in ie. Soft, fluffy, milky, creamy.
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Air. You are basically freezing a foam. Creating an emulsion of air within the liquid as it freezes. The cream is helpful in this part. Or the oils in dairy free ice creams. It stabilize this air emulsion. The size of the crystals will be smaller as well because of the air interface. The sugar used also helps in making the crystals smaller. So this means that the ice cream will be soft although it is frozen. Because the tiny crystals are not completely attached to each other.
So if you have a pint of ice cream and you leave it over the counter, when it’s liquid, the volume will be less than the full pint. Depending on the type of ice cream, it could be between 25%-50% lol ess than the proper ice cream
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