We present a multiscale simulation model, using a phase field model describing the directional growth of ice crystals in a sugar solution during freezing. The model is supplemented with realistic, and predictive theories on the thermodynamics and diffusion kinetics of this food system. Due to separation in length scales we solve the energy balance and mass balances on the macroscopic scale, while the growth of ice dendrites is simulated on a fine grid, moving along with the solidification front. With the multiscale model we investigate the ice crystal morphology as function of freezing rate and initial sugar concentration. All rights reserved, Elsevier.