There’s still a lot of positively phenomenal ice cream brands and varieties available here. But there’s a lot of that garbage too. This edible oil residue that somehow holds its shape even once it has melted.
In the USA at least, to use the name "ice cream", there needs to be a certain density of cream. If the product isn't dense enough, you need to use another name, like "frozen dessert."
The products called frozen dessert are whipped up to contain lots of air. There's several advantages to this for the manufacturer: You can fill the same size container with less material, so you can cut costs. You can also list fewer calories for the same size serving.
The enshittification of our food chain marches on, in the never-ending quest to milk every dime out of the cost of production.
When were eggs legally required to be in ice cream? Philadelphia style ice cream predates modern food regulation.