A: With regard to the basic flavor of ice cream, and not changes in amount, quality or type of purposely added flavors and inclusions, the temperature at which ice cream is stored is low enough to minimize the development of all but a few changes. Those that can occur include the development of oxidized flavor, dissipation of cooked flavor and absorption of aromas from the environment

Oxidation of unsaturated fatty acids can produce an off flavor that resembles stale cooking or salad oil. It also has been described as cardboard or metallic.