The first time I tried storebought dairy-free ice cream I could barely even wedge a scoop into it after taking it out of the freezer because it was so hard. I had never had that problem in the past with ice cream or frozen dessert. So now when I want to serve vegan ice cream I make sure to put it in the fridge for half an hour before serving it.
Have other people noticed this too, or am I remembering incorrectly? If dairy-free ice cream really is harder than the dairy kind, what is the cause of that?