Comment by qq66

Part of this is for cost, and part is for consumer taste. Starting in the early 80s through 90s, consumers started seeking out products based on the amount of fat per serving, leading to the rise of "fro yo" and low-fat high-sugar formulations which had to move away from creamy, low-overrun ice creams. Ice cream is defined by high butterfat content and low air injection (overrun), but as people have started to recognize that sugar is as bad for you as fat, perhaps the market will tilt again.