There are ice residues because they are stratified, and the cream and water are stratified. There is no ice in places with a lot of cream, and there is it in places with less cream. Generally, there is no ice in the bottom layer but not in the upper layer. You can increase the amount of cream. Concentration, or add some ingredients specifically to prevent delamination!

Ice cream is made from drinking water, milk, milk powder, cream (or vegetable oil), sugar, etc., with an appropriate amount of food additives added, and is mixed, sterilized, homogenized, aged, frozen, hardened, etc. Volume-expanded frozen drinks made by technology.