LisaAnne -- do you use "38% water as % of oils"? If you do, try using lye concentration instead when you calculate your next soap recipe, and set the lye concentration to 30%. This is going to slightly reduce the water in your recipe.
Soap made with less water is chemically a little different than soap made with more water. Soap with less water must reach a higher temperature before it is able to shift into that liquidy, vaseline-y gel state. If the soap can't get hot enough to go into gel, it can't make those interesting partial gel bullseyes. :think: There is nothing wrong with putting your soap into the fridge or freezer, but IMO the better bet to avoid gel is to reduce the water content.
If you like how this works for you, you may want to experiment with lye concentrations ranging from 30% up to 33%. This range of concentration seems to work pretty well for most people and most soaps a lot of the time, although every soaper needs to see what works best. You will also see less crackling ("glycerin" rivers) with lower water content as well.