Secret to keeping ice cream creamy (not crunchy) might be plant-based nanocrystals
We've all made the mistake of leaving a container of ice cream on the kitchen counter for a bit too long. Sure, you can refreeze the half-melted treat, but you may find that the texture is far more crunchy than delectably creamy afterward. The culprit is overly large ice crystals.
https://arstechnica.com/science/2022/03/plant-based-nanocrystals-could-be-the-secret-to-preventing-crunchy-ice-cream
