You can never have too much ice cream, but you can have too much ice in your ice cream. Adding plant-based nanocrystals to the frozen treat could help solve that problem, researchers reported March 20 ...

Ice cream can be a culinary delight, except when it gets unpleasantly crunchy because ice crystals have grown in it. Today, scientists report that a form of cellulose obtained from plants can be added ...

Crystal Creamery has gone back to basics at its ice cream plant in Modesto, switching out artificial ingredients for those closer to nature. Customers can find the new concoctions in pint and 48-ounce ...

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 ...