Plants that grow in cold climates have different strategies for dealing with this. Some use sugars or special proteins as anti-freeze for their cells. Some use a process known as vitrification, using chemicals to cause the water to freeze without forming crystals. That prevents the expansion and sharp crystals that cause damage.
Others use supercooling by controlling substances that could serve as nucleation points. Supercooling can sometimes be seen when bottled water is put in the freezer. If there are no impurities or bubbles to act as nucleation points, the water may remain liquid at subfreezing temperatures, but will freeze very quickly when the bottle is opened.