The objective of the research study was to produce new stabilizing substances and to develop a system to reduce the recrystallization process while storing ice cream products. The first stage of the research comprised an acid hydrolysis process of κ-carrageenan with the use of H₂SO₄ and HCl. A SEC gel permeation chromatography was applied to determine the weight of the hydrolysates produced. Then, an attempt was made to utilize the compounds produced as stabilizers for ice creams. The next research stage was to analyze, with the use of Alphaphot-2 YS2 microscope and Nikon DS-F camera, the process of recrystallization on the basis of the ice crystals images taken instantly after the ice creams were made, after one week and, next, one month of storing them. In addition to κ-carrageenan and its derivatives, gelatin, guar gum, alcohol, and ready-mixed stabilizing mixtures manufactured by Danisco Co. (DuPont) were added to the samples investigated. The acid hydrolysis with the use of H₂SO₄ and HCl caused the molar mass of κ-carrageenan to decrease by ca. 10 times. Based on the images of ice crystals contained in ice cream products, it was found that the presence of κ-carrageenan hydrolysates had a greater effect on reducing the recrystallization process than the addition of κ-carrageenan alone or the addition of industrial compound stabilizers. As regards the ice cream samples with the added κ-carrageenan hydrolysate after hydrolysis with HCl, after one month of storing the ice creams, the equivalent diameter of ice crystals therein did not exceed 16 μm, whereas, as regards the ice cream samples stored for one month and with the non-hydrolyzed κ-carrageenan added, that diameter exceeded 25 μm.