When you freeze the ice cream after it melts from store bought and becomes completely liquid, it doesn’t stay the same way. It just isn’t ice cream anymore, there’s no cream, it becomes like frozen ice lolly kinda texture; completely different from the texture it comes in ie. Soft, fluffy, milky, creamy.
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Also, commercially made ice cream has a certain percentage of air ‘whipped’ into it. It’s known as “overrun” and increases the volume while decreasing the weight. More air = more profit.
Melting eliminates this texture, in addition to the other points mentioned above.
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