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I can buy some ice cream and put it in my freezer, and it's extremely soft, I can just put a spoon in it with no resistance. I put that exact same ice cream in my parents freezer and it gets so hard that I can't even scoop it with an ice cream scoop unless I let it thaw out for a few minutes. The temperature it's stored at absolutely plays a huge difference.
All ice cream (and related desserts) will get harder as they get colder. This is because more water freezes and the fat viscosity increases. If your ice cream isn't hard enough, your freezer isn't cold enough.
Take a reliable thermometer and check the temp of your ice cream tub. Is be willing to bet it's a lot warmer than the USDA recommended 0°F (253 K).
It feels like you're comparing ice cream/desserts that are completely frozen to ice cream/desserts that are partially frozen, which is not what this post is about...
Although if the ice cream does get slightly liquidy before re-freezing, it will be much harder than it was before. This is why one of the most important factors when making ice cream is to continually mix up the ice cream while it freezes.