Freezing the mix is one of the most important operations in making ice cream since the quality, palatability, and yield of the finished product depend on proper freezing. Typically, freezing of ice cream is accomplished in two steps: (1) dynamic freezing, where the mix is frozen quickly while being agitated to incorporate air and to limit the size of ice crystals formed; and (2) static freezing, where the partially frozen product is hardened without agitation in a special low-temperature environment designed to remove heat rapidly. During dynamic freezing, where ice crystals are formed, both the dispersion of air bubbles and the rearrangement of fat globules also occur. During static freezing (often called hardening), previously formed ice crystals grow larger in accordance with the decrease in temperature, but in general, no new nuclei are formed. This chapter provides details on continuous and batch freezers. It reviews the latest state-of-the-art equipment from the major equipment suppliers and the successful operation of these freezers. It also provides information on refrigeration, including the components of a mechanical refrigeration system as well as primary and secondary refrigerants in use in frozen dairy dessert plants.