The best way to soften ice cream is to let it sit out at room temperature for about 15 minutes or in the refrigerator for 30. If you're in a hurry, you can microwave it on medium-low for 5 to 10 seconds. Scoop them at the last possible minute, or prechill bowls in the freezer. Start scooping ice cream from the outer edge, where it's the softest. If you soften the ice cream and then scoop from the center of the carton, the softer outer edge will become hard and crystallized when it's refrozen.
Ice cream gets icy when it's repeatedly softened and refrozen.
Although larger cartons are sometimes a good deal, it's better to buy smaller cartons since they'll be eaten in less time. Before returning ice cream to the freezer, press plastic wrap directly on the surface of the ice cream, then put on the lid. So far I haven't noticed any difference. All rights reserved.