It is not recommended to consume ice cream that has been melted, partially consumed, and then refrozen after being left out at room temperature for an extended period, especially over a week. Here's why:
Food safety: Leaving ice cream at room temperature allows it to enter the temperature danger zone (between 40°F and 140°F or 4°C and 60°C), where bacteria can multiply rapidly. This increases the risk of foodborne illnesses.
Quality deterioration: The texture and quality of ice cream can be compromised when it goes through the process of melting and refreezing. Ice crystals can form, causing the ice cream to become grainy or icy in texture. The taste and overall enjoyment of the ice cream may also be affected.
To ensure food safety and maintain the best quality, it's generally recommended to discard ice cream that has melted and been refrozen for an extended period. It's always better to err on the side of caution when it comes to consuming perishable foods.