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Yes.
Many products are now whipped to increase the volume with less product as a form of shrinkflation and/or include ingredients to reduce ice crystal formation from repeated melting and refreezing to reduce waste and the impact of understaffing in supply chains and grocery stores that lead to product being left out for extended periods. Haagen Dazs recently finally converted all of their flavors. The plain vanilla and vanilla swiss almond were a few of the last ones to change. But it's been a slow progression of different manufacturers over the last couple of decades really.
It's sad because ice cream is my favorite dessert. I eat a lot of it, or at least used to. There are only a few brands with a few flavors remaining that make good "hard" ice cream outside of ice cream shops. But the good shops are so expensive.
Start making your own. It's so fun and rewarding.