One of the best things about ice cream is its smooth, creamy texture. But if this sweet treat sits in the freezer for too long, it can become gritty. That’s because a freezer’s temperature often rises and falls slightly. As the temperature changes, tiny ice crystals in the ice cream repeatedly melt and freeze. This causes the crystals to grow larger and larger.

Researchers at the University of Tennessee have found a new way to limit the growth of these crystals. The team added tiny particles of cellulose, a substance found in plants, to a sugar solution and put it in a freezer. The cellulose particles stuck to the outside of the ice crystals, causing them to grow much more slowly. This discovery could help keep ice cream creamy longer. Sweet!