Ice　crystal　growth　during　cold　storage　presents　a　quality　problem　in　frozen　foods.　The　development　of　appropriate　technical　conditions　and　ingredient　formulations　is　an　effective　method　for　frozen　food　manufacturers　to　inhibit　ice　crystals　generated　during　storage　and　distribution.　Ice-binding　proteins　(IBPs)　have　great　application　potential　as　ice　crystal　growth　inhibitors.　The　ability　of　IBPs　to　retard　the　growth　of　ice　crystals　suggests　that　IBPs　can　be　used　as　a　natural　ice　conditioner　for　a　variety　of　frozen　products.　In　this　review,　we　first　discussed　the　damage　caused　by　ice　crystals　in　frozen　foods　during　freezing　and　frozen　storage.　Next,　the　methods　and　technologies　for　production,　purification　and　evaluation　of　IBPs　were　summarized.　Importantly,　the　present　review　focused　on　the　characteristics,　structural　diversity　and　mechanisms　of　IBPs,　and　the　application　advances　of　IBPs　in　food　industry.　Finally,　the　challenges　and　future　perspectives　of　IBPs　are　also　discussed.　This　review　may　provide　a　better　understanding　of　IBPs　and　their　applications　in　frozen　products,　providing　some　valuable　information　for　further　research　and　application　of　IBPs.