I left my ice cream out, will it be okay to freeze again?

Definitely the texture will be different. “Fussy” people will say it is no good.
I’d still eat it but I rarely throw out food. Try it and see. .
I would use it for milkshakes, or use a spoonful at a time as coffee sweetener.
You will think of other uses.

I don’t think it will kill you but it will not be the same.

They will probably have an icy texture and not be smooth but try it and see.

You can get it closer to the original texture by pouring the thawed mixture into large ziplock bags, freezing it flat, then breaking up the frozen slabs into small chunks and processing them in a food processor.

This will break up the larger ice crystals into smaller ones, restoring some of the creaminess (though it will never be quite as smooth). Don’t go too far with the processing or the heat of the blade will remelt the mixture.

The ice cream will be pretty soft after the processing. Put it into another container and let it firm up in the freezer.

It won’t hurt you.
I would do as @LuckyGuy suggests and and save it for some tasty milkshakes.

10 Delicious Things You Can Make Out Of Melted Ice Cream

The texture will never be right again.

Texture is at least half the point of ice cream.

Should be OK. The texture, as @janbb mentioned, will not be the same. Very rapid freezing at the ice cream plant is what makes the smooth consistency.

@LuckyGuy Coffee sweetener—what a genius idea! I’m out of milk just now; talk about perfect timing.

Make a shake with it.

Agree with @SecondHandStoke (The texture will never be right again.Texture is at least half the point of ice cream.)

So from this ice cream lover, one word: Yuk.

It will be full of ice crystals. You will need to give it a proper whirl with a food processor after you refreeze it.

[Air is] The invisible (and cheapest) ingredient in ice cream. The tiny air cells whipped into the base mix are largely responsible for the general consistency of ice cream, and greatly affect texture and volume. “Over-run” is the technical term used to indicate how much air an ice cream holds; since air is free and increase the volume, non-premium commercial ice creams could well have an overrun sometimes even exceeding 100 %. Having one scope of ice cream with low over-run could therefore equal the actual content of 2–3 (or more …) scopes of ice cream with high over-run.

When the ice cream melted, that allowed a lot of the air to escape or redistribute. Store it back in the freezer and use it for milk shakes or use one of the recipes above, like Vanilla Ice Cream Bread Pudding with Whiskey Caramel.

Thanks all. It definitely isn’t the same, but I’ll still use it to put in stuff like shakes and coffees.

you can freeze it again but it won’t have the same texture, it will be hard and icy. not smoother and creamy.

Throw it away.