At the rate I eat ice cream there is no container small enough. Even the "single-serve" cups. Only thing I could suggest is to get smaller cartons or repack the ice cream into smaller containers as full as possible, label them, and only open one at a time.

Speaking of freezer things, I went through the bottom freezer of my refrigerator last week and wound up tossing a whole bunch of old things, not just leftovers. Had some steak in there that was approaching four years old (price tag said to sell or freeze by Feb 05).

I thought all ice cream came in single serving packages?

I personally like the single sized cups, myself. I only like store ice cream when it comes home from the store and it is the last thing I get to after putting away the rest of the groceries. It then has the perfect amount of creamy melt to it while still being a frozen product. I especially like the little Ben and Jerry cups. They seem to not get the stalactites as bad as the pint and quart sized containers do. I guess in lieu of having a neighborhood 31 flavors or Creamery, that's what I'd stick with - the single serve cups.

Try putting a piece of plastic wrap or wax paper on the ice cream container before putting the lid back on.

Yes, my freezer is where food goes to be forgotten, for the most part. If you want to buy fresh food every day, I can recommend living in Europe as we did some decades ago with a fridge about the size of a dehumidifier. My string shopping bag got a LOT of use! And when Rob Kasper was whining about his oven dying, I thought about my two and a half years with no oven and no microwave. It's amazing what you can do with four gas burners, if you set your mind to it.

Well, Häagen-Dazs just joined the stampede towards shrinking carton sizes, so it will be easier than ever to polish off an entire pint (er, 14 oz) or quart (er, 28 oz) in one sitting, thereby reducing any need to worry about storing leftovers. (Lewt's face it, though -- is anybody in the Sandbox convinced by H-D's alleged justification for smaller cartons? Couldn't they just have raised their prices?)

I find it somewhat amusing to look at older recipes, say 10 years old, and see the package sizes they call for: A quart jar of pasta sauce; a 7 ounce can of tuna; a 15-1/2 ounce can of diced tomatoes.

They have now started selling tuna in 5 ounce cans!

What works best for me is to put a double sheet of plastic wrap (or single sheet of parchment paper) directly on the surface of the ice cream before replacing the lid. That will help prevent crystal formation and/or the surface drying out into that nasty rubbery consistency. By the way, has anybody tried Keyes Ice Cream? WOW!

the plastic wrap on top works, we researched it for class. Some of the fancier ice creams will come with one already ontop, just don't discrard it and use it once you scoop. The IC will last much longer.