What's the science behind this?

Question

I have a container of store brand ice cream in the freezer. It is a basic chocolate with an additional ingredient. I never have trouble scooping it, it's always easy to get out of the container.
In the same freezer, same area, I have a smaller package of premium maker ice cream, a basic vanilla with an additional ingredient. It is always hard to take this ice cream out of the container.

Why is that?

L. E. Gant · Accepted Answer

There's an emulsifier in the cheaper icecream, the same ones they use in those "soft" ice creams from machines.

Temperature in a freezer is never low enough to get the emulsifier to freeze.

? · Answer

There are natural food additives in cheaper ice creams that act as gums (guar gum for example.) They give a smoother texture and allow the product to be manipulated more easily at cold temps. Premium ice creams don't have these additives.

What's the science behind this?

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