The hardness of ice cream and ice cubes is different, mainly because of the different composition and temperature. Ice cream is usually made of cream, milk, sugar and other ingredients. Its freezing point is higher than water, so it won't completely freeze at low temperature. Ice is made of pure water, and its freezing point is 0℃, so it will become very hard at low temperature.
Because the hardness of cream depends on the freezing point (melting point) of cream, and the freezing point depends on the content of octadecenoic acid (oleic acid) in fatty acids that make up fat, generally speaking, the higher the fat content of cream, the higher the hardness and the more stable it will be when it is delivered, so the ice cream with high cream is soft, while the ice cream without cream, such as fruit ice cream, is very hard.