Snowdrops have antifreeze proteins (AFPs) that bind to tiny ice crystals. This prevents them from expanding into large, jagged structures that would rupture cell walls. The AFPs, along with hardened leaf tips, enable the flowers to push through frozen ground and recover after freezing solid.
Antifreeze proteins have also been useful in industry. For instance, natural antifreeze proteins purified from cold-water ocean pout have been used as a preservative in ice cream. The proteins coat the fine ice crystals that give ice cream its smooth texture.