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The emulsifier in the ice cream separates out when it has melted because the bonds in a solid are strong enough to hold it together but when it melts they are not and so then the emulsifier is not present through all of the mixture. This means that the water content that has risen to the top can freeze. this is why some of the ice cream is crunchy and some not.

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11y ago
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14y ago

It goes soft out of the freezer because the temperature outside of the freezer is above freezing, which is 32 degrees Fahrenheit or 0 degrees Celsius.

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13y ago

Because it has been covered in ice

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Q: Why is ice cream crunchy when refrozen?
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