I suppose it depends on the composition of the food coloring. As an example The color additive FD&C Red No. 40 is principally the disodium salt of 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonic acid.
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If I only knew the freezing point of this substance I might have an answer. I will hazard a guess and say that in a scientific experiment under strict laboratory conditions you would see a difference in the freezing point; however it is probably a very small difference and wouldnt have been detectable by your son.