How to keep ice cream soft in a commercial freezer
Here’s how to keep your ice cream soft in a commercial freezer with the perfect balance between maintenance, temperature control and storage.
27 May 2025
As you prepare to maximise your ice cream season, creating the perfect product state for serving is no easy task.
No matter whether your business is an ice cream parlour, café, corner shop or restaurant, you want to ensure that each delicious scoop you present to your customers is as creamy and smooth as possible.
As experts in commercial refrigeration and freezing equipment, we know a thing or two when it comes to ice cream. Here’s how to keep your ice cream soft in a commercial freezer with the perfect blend of maintenance, temperature control and storage.
The science behind ice cream
Believe it or not, ice cream is an incredible example of scientifically complex food. Here’s why.
During the freezing process, you add air. This air affects how dense or light the ice cream feels. It also keeps the mix smooth, so it doesn’t end up too solid or too icy.
The real magic happens with the ice crystals. Ice cream isn’t 100% ice. If it was, it would be solid and crunchy. Some of the water stays in its liquid state, which helps make the ice cream soft and easy to scoop. If the crystals get too big, the texture becomes rough, and it feels more like biting into ice than enjoying ice cream. You achieve a smooth and creamy texture by carefully controlling the freezing process and maintaining a steady churning motion.
In addition, our bodies also interact with ice cream. As soon as the ice cream touches your tongue, the heat from your mouth causes it to melt. It pulls the heat from your mouth, which is where that refreshing coolness comes from. The ice cream then coats your tongue, meaning the flavours last longer, and as the ice cream melts, you get even more of the aroma all around you.
How to keep ice cream soft in a commercial freezer
Ice cream’s texture relies heavily on maintaining the right temperature and humidity. Too cold, and the product freezes solid and forms big ice crystals, making it challenging to scoop and less pleasant to consume. Too warm, and it becomes too runny.
The ideal range for serving ice cream is just below -18°C. At this temperature, the fat molecules in the ice cream remain evenly distributed, and the ice crystals stay small. These two critical attributes come together to ensure a smooth texture and happy customers.
Dedicated ice cream freezers versus multi-purpose units
With such a complex chemical structure, ice cream requires purpose-made freezers. Although some businesses try using multi-purpose units (like chest freezers or generic display freezers), these usually don’t prove the precise temperature control needed for ice cream. They might be slightly cheaper upfront, but the product quality will suffer.
Ice cream freezers, however, are specifically designed for the job. They maintain stable temperatures and come with extra features to prevent any significant fluctuations. They also have a lower humidity environment than many models, stopping the formation of ice crystals on the ice cream’s surface.
Optimising ice cream presentation and shelf life
The way you store your ice cream can make or break it, even if you have the best ice cream freezer in the world.
You should always store ice cream in airtight containers. This prevents moisture from getting in and forming ice crystals. Stainless steel or high-quality, food-grade plastic containers are often recommended.
After placing your ice cream into the containers, you want to get it into your ice cream freezer as quickly as possible. However, avoid overcrowding. Freezers need proper air circulation to maintain even temperature distribution. Cramming your unit full of containers might block the airflow and lead to uneven freezing.
Place tubs in the middle of the compartment if your freezer has multiple sections. This area tends to be more consistent in temperature than the edges or door, where fluctuations are more likely.
Also, ensure your staff follow the ‘first in, first out’ (FIFO) method of stock rotation. With FIFO, you can rest assured that the oldest stock is used up before newer batches, reducing the likelihood of any ice cream staying in the freezer too long and losing its texture.
And, as always, ensure proper labelling. Each container should have the ice cream flavour, ingredients (if applicable) and a use-by date (amongst other things).
Diagnosing and fixing common texture problems
Despite your best efforts, things do sometimes go wrong. Your ice cream might not seem quite right. Here’s how to diagnose and fix some common problems:
• Excessive hardness – if your ice cream is too hard, it might be stored at too low (too cold) a temperature. Check the freezer’s temperature setting. It could also be an issue with the freezer’s insulation or a malfunctioning thermostat. If your freezer temperature is correct, it could result from poor air circulation or overly packed freezers.
• Premature softening – if your ice cream is melting too quickly, it’s probably because you’re storing it above the optimal temperature range. Make sure the freezer isn’t overloaded , and that the temperature is set correctly. Ice cream placed near the door or exposed to frequent temperature changes due to opening and closing might also soften quicker than expected.
• Crystallisation – ice crystals form when ice cream thaws and refreezes, ruining its smooth texture. This happens if your freezer fluctuates in temperature, caused by frequent door opening or power cuts or a malfunctioning cooling system component.
How can TEFCOLD UK help?
Behind every smooth scoop is precise temperature control and smart storage. So, if you’re serious about texture, taste and customer satisfaction, your ice cream freezers matter just as much as your recipe.
As we’ve seen, there’s actually a lot more to ice cream than it might seem from a trip out in the summer holidays. In fact, managing and maintaining the perfect texture is a bit like juggling. You must keep the temperature and humidity just so without neglecting factors like storage space, energy consumption, ease of access and presentation.
A dedicated ice cream freezer may take up more space than a regular unit, but it offers better performance and improves product quality and customer satisfaction. In other words, a commercial ice cream freezer is the best way to keep all your products in prime condition, ready to delight your customers.
Head on over to TEFCOLD UK’s range of ice cream freezers to get started. As always, we’d be delighted to hear from you and help you find the right ice cream freezer for your organisation. Get in touch for friendly, expert advice on keeping your ice cream ready to serve all the time. You can also request a web log in here to see ice cream freezer prices and more.