I have made ice cream like this using Gellan as a stabilizer. It's just too much of a pudding to melt. It's not really what you want in an ice cream. You at least want it to melt completely in mouth temperatures.

Breyers frozen dessert would not melt if left standing and only melted slowly under running hot water. Didn’t think of torching it (we were discarding it). Isn’t food chemistry impressive? Gotta be careful reading labels to distinguish marketing terms from actual defined names. Maybe it’s gotten better over the last few years, but man, that was a waste of money. And strangely enough, the store placed it right next to the ice cream…

Hermes of ice cream got me interested in their prices, it seems they sell at 4-5 the normal cost of ice cream there.

Its ice creams, which weigh 78 grams each, are usually sold for between 15 and 20 yuan (US$2.34 to US$3.13), four to five times the price.

Funny that another brand could reposition this as a good thing, unmeltable ice cream