Freezing of water droplets on solid surfaces has been focused for many years, but there are still some significant mechanisms unrevealed. Here, we reported that bubble formation phenomenon always occurs in freezing droplets, regardless of millimeter sessile droplets or micro-scale condensed droplets. In the second stage of freezing (the first stage is nucleation), air dissolved in liquid water is separated out in the ice front, forming many isolated bubbles. As the ice front grows upwards quickly, these old bubbles are entrapped in ice before they could float up and new bubbles form. We also proposed a theoretical model to elucidate the relationship between bubble formation and its influencing factors, mainly including the gas solubility, the subcooled degree, the freezing time, as well as the droplet size and the surface contact angle. Due to the bubble formation, the final ice droplet is actually a porous media rather than solid ice. According to our measurements, the bubble volume fraction in an ice droplet is as large as 6%. These results may bring some new changes in anti-icing/deicing techniques, such as more accurate assessment of ice quantity and ice adhesion.