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So much of sugar's attraction is contextual.

Pure granulated sugar, straight from a packet, doesn't appeal -- not to me. Yet I suspect that cocaine does not have this property.

A bowl of frozen raspberries, with cream and an additional 2 or 3 teaspoons of sugar sprinkled on top, is very sweet, like delicious rocket fuel. Whereas a bowl of ice cream, containing double the amount of sugar, doesn't taste any sweeter.

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Regarding ice cream: my experience is that temperature has a large impact on how sweet something tastes. Specifically, the same food will taste sweeter when it is warmer. Milk is actually incredibly sweet, but you don’t realize that unless you’re drinking it warm. If you’ve ever had a warm soda pop or melted ice cream, you’ll probably remember them as sickly sweet—much sweeter than when either is cold.

Your experience is consistent with most (all?) people. The way taste and smell work are significantly impacted by temperature due to how the sensory channels work, and how the sensed particles behave while warm or cold.

This is very noticeable with fatty foods in my own experience.

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