John Myers
Once the ice has thawed, it should not be refrozen. In order to ensure an optimal shelf life over several months, ice cream must be continuously cooled at -18 degrees (or colder).
Freeze thawed ice again: these are the consequences
Anyone who has ever tried it knows that the result doesn’t look very appetizing anyway: once the ice cream has been thawed and then frozen again, either a tough, chewing gum-like mass or a hard frozen block is the result.
- In addition to these outward appearances, it can become uncomfortable after consumption. After 24 hours at the latest, nausea, abdominal pain and diarrhea can occur. The reason: Due to the interruption of the cold chain, bacteria – in the worst case salmonella – have formed, which make us ill.
- In order for the ice cream to fully develop its taste and creamy consistency, you should take it out of the freezer 10 minutes before serving, but then refreeze it immediately afterward. All milk products, not just ice cream, offer an optimal breeding ground for bacteria when not cooled.
- When you buy it in the supermarket, you should make sure that the ice cream has been stored correctly. Every supermarket freezer has a marking and only below this is it cold enough for ice cream. Always put frozen products last in the shopping cart and remember to bring a cool bag for onward transport home.
- So that the treatment really remains a pleasure, it is best not to eat the ice cream directly from the pack. Because in addition to the fact that it thaws, bacteria from our mouths get into the ice cream via the spoon and can multiply there.
- Incidentally, refreezing ice does not kill bacteria. They just rest in the cold and come alive again in the heat.
And if you forget to put the ice cream back in the freezer in time, there is only one thing to do: eat it up quickly while it’s still cold enough!
