While the ideal temperature for scooping ice cream is around 6°F and 10°F, thawing the entire ice cream container to this temperature can have a negative effect on the quality of the ice cream that remains after you serve. During the refreezing process, the ice crystals mold together to form larger masses. This is what causes a grainy texture to form in the ice cream. Ice cream experts would suggest that you do not thaw and then refreeze an entire container of ice cream.