Sorry for the bit offtopic reply. but i assumed it is oky, since the topic starter “started it” 
a lot of factors go into if icecream stays “soft” when freezing it.
haven’t doublechecked. but from experiance.
-dry/wet weight difference. Stuff with a lot of water in it, like peaches but also strawberry’s easily forms solid blocks of ice due to the large water content. (the solute/dry matter avoids easy latice crystal formation)
Stuff like overripe pineapple and banana (when they feel dry) makes icecream thats stays soft due to in part it’s higher dry weight compared to water weigth.
-use overripe/dryer fruit
-use sugar or other things that disolve in water. (also alchohol)
-speed of freezing
The ice goes “solid”
due to H bridges in the water forming. If you freeze really fast or keep breaking them up durining freezing (like a stirring ice machine does) it avoids large frozen water crystals that form the “solid block effect”
-break up the H bridges, by stirring during freezing and giving them less time to form by freezing faster.
-Also putting your ice-cream out of the ice machine in an extra cold freezer helps
-cream/fat content. More cream, oil or fat makes incream more “scoopable”
The fat doesen’t usualy freeze at icecream temperatrures, or at least stays malleable. Coating smaller water crystals in fat thus avoids large crystals forming.
-more cream/fat helps
-use the extra fat milk instead of the low fat version usualy makes more malleable icecream.
-Air content The pockets of air, also brake up the H bonds between water molecules. And thus also avoid the “solid block of ice” effect. Whipped cream or stiring during freezing also rely on this effect. But also Aquafaba relies heavily on this effect.
-more air = “better” icecream
-use aquafabe
Aquafaba sounds wierd, and i had my doubts. But it’s amazing. Makes amazing icecream and you don’t taste the Aquafabe at all.
i personaly try to use less sugar in icecream due to it ruining the “balanced taste” and try and use “dryer” / overripe fruits. “inject” more air with the icemachine, by keeping it in there for the right amount of time.
Putting it in a really cold freezer directly after it comes out of the icemachine.
also when adding alcohol i add spirits (high% of alcohol) instead of wine or beer (beer icecream? yuk)