By soft I mean still scoopable and not rock hard.
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The reason ice is hard, is that each water molecule is attached to it’s neighbor in a crystal.
If we have lots of separate small crystals, it will be soft. Each individual price is hard, but as a whole it’s moldable and soft, like a bean bag chair. Or in the case of water, a pile of snow.
Ice cream isn’t one big crystal, like an ice cube. This is what happens if you cool water slowly. Ice cream was cooled so fast that it’s actually countless very tiny crystals. This allows it to be softer and smoother.
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