The effect of storage conditions on ice recrystallization ill vanilla ice cream was investigated using a simulation program. Changes in mean size and coefficient of variance of the ice-crystal size distribution were determined from data in the literature. Thermal diffusivities during heating and cooling of ice cream were found experimentally. The unsteady state heat transfer equation for a finite cylinder was solved simultaneously with the recrystallization kinetics equation. Good agreement was found between experimental and simulation results. Simulation of typical storage conditions gave final ice-crystal mean site of approximate to 46 mu m and coefficient of variance of 0.58. Recrystallization rate was high during the initial stages of storage. Storage temperature fluctuations had a greater influence near the containers＇ surface resulting in higher mean size closer to the surface at the end of the storage. Very low, storage temperatures (approximate to -30 degrees C) during initial steps of storage decreased the recrystallization rate significantly. High hear transfer coefficient of cooling medium inhibited recrystallization at storage stages involved initial cooling and low amplitude temperatures.