"Most foods have a significant amount of moisture - ice cream's water content ranges from 55% to 64%. That moisture freezes into ice in the freezer, but then begins to melt whenever the freezer is opened and lets warmer, drier air in. These air and temperature fluctuations lead to a cycle of melting and re-freezing, which leads to that layer of ice crystals forming on top of ice cream;"
"The main reason that ice cream gets freezer burn is exposure to air. Freezer-burned food won't make you sick, but it sure won't taste great. That's why if you get a cup or cone from a shop where you can see those ice crystals, you might find yourself with ice cream that's especially dry and lacking flavor. Freezer burn also gives ice cream a gritty, sandy texture."
"You might think your most vital order of business when you enter an ice cream shop is simply trying to choose from all of those delicious-sounding flavors. But if you've ever been disappointed by less-than-stellar scoops with an unpleasant texture, you may want to prioritize checking for some key red flags at ice cream shops first. Chief among them: Is any of the ice cream in that case covered in crystals? If so, it's got freezer burn, and you don't want it."
Ice cream commonly contains 55–64% water, which freezes in storage and melts slightly each time a freezer is opened. Repeated melting and refreezing caused by warm, dry air exposure produces a layer of ice crystals and robs the product of moisture. Freezer-burned ice cream remains safe to eat but becomes dry, bland, and acquires a gritty, sandy texture. Shops that store ice cream for long periods or experience frequent temperature and airflow fluctuations are more likely to show freezer burn. Proper storage practices and faster product turnover reduce the risk of freezer burn, so visible crystals are a red flag when buying scooped ice cream.
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