What is the freezing point of cows milk?

Strictly speaking cream does not have a single freezing point. Cream is a suspension of fats in water. Fats do not have a clearly-defined freezing or melting point and can remain soft at very low temperatures, or fail to become fully liquid at high temperatures. Water freezes at zero degrees Celsius (or thereabouts depending on purity). Cream will form ice-cream at temperatures below zero degrees Celsius when it becomes a mixture of fats and ice crystals.