Understanding　the　crystallization　behavior　of　ice　slurry　under　vacuum　condition　is　important　to　the　wide　application　of　the　vacuum　method.　In　this　study,　we　first　measured　the　supercooling　degree　of　the　initiation　of　ice　slurry　formation　under　different　stirring　rates,　cooling　rates　and　ethylene　glycol　concentrations.　Results　indicate　that　the　supercooling　crystallization　pressure　difference　increases　with　increasing　cooling　rate,　while　it　decreases　with　increasing　ethylene　glycol　concentration.　The　stirring　rate　has　little　influence　on　supercooling　crystallization　pressure　difference.　Second,　the　crystallization　kinetics　of　ice　crystals　was　conducted　through　batch　cooling　crystallization　experiments　based　on　the　population　balance　equation.　The　equations　of　nucleation　rate　and　growth　rate　were　established　in　terms　of　power　law　kinetic　expressions.　Meanwhile,　the　influences　of　suspension　density,　stirring　rate　and　supercooling　degree　on　the　process　of　nucleation　and　growth　were　studied.　Third,　the　morphology　of　ice　crystals　in　ice　slurry　was　obtained　using　a　microscopic　observation　system.　It　is　found　that　the　effect　of　stirring　rate　on　ice　crystal　size　is　very　small　and　the　addition　of　ethylene　glycoleffectively　inhibits　the　growth　of　ice　crystals.　The　results　in　this　paper　can　provide　theoretical　guidance　and　technical　support　for　the　development　of　vacuum　icemakers.