I guess they were going for the other 99.999% of the market.

Is American ice cream different from other countries when it comes to melting?

When I carry ice cream in warm weather(Germany) it melts to a puddle in about ~4 minutes.

Having seen Americans discuss food online for years i can't help but think that their processed food make European processed food seem almost farm fresh.

That's somewhat accurate.

But the preference for "melted ice-cream" is clearly an outlier opinion, regardless.

I think that Europeans often have a skewed idea of American food, comparing modern European food to what American food was like 30 years ago. Every major brand of food in the US has been on a continuous cycle of improvement, reducing artificial ingredients and processing, and restaurants have done the same. And it's not like American fast food isn't extremely popular in Europe too.

Something well-frozen will take longer to warm to melting temperature than something that's just below freezing. Maybe that's the difference? Having lived both places (although my time in Germany was almost 20 years ago), I don't remember there being a drastic difference in melting times.

My siblings and I grew up in Las Vegas. We'd always wait until the ice cream turned to "soup" not fully melted, but enough liquidity to easily spoon it into our mouths.

My friend actually microwaves his for a few seconds to get it really creamy. Having it not melt in your mouth is definitely a downside.