Help - I just want to reach in the freezer and have a few bites (dairy free, VG not working)

Hey gang, need some wisdom from those farther down the road than I am.

TLDR: what ingredient or technique am I missing that will allow me to just reach into the damn freezer and have a few bites of a pint (after having refrozen leftovers) without having to thaw and/or respin (like normal ice cream) ? Vegetable glycerine not working.

Or is this not possible?

I'm about 20 batches in. Will include the base recipe I use below (we're dairy-free). First time I make a pint it's great, but we don't eat full pints in one sitting. Then upon re-freezing, it's hard as a brick every single time.

Have tried thawing and respinning, and that's great/mostly successful, but not really what we want - we want to be able to reach in the freezer and have a few bites of ice cream that's scoopable/ready to be eaten...you know, like normal ice cream!

Appreciate any wisdom from this group!

Base recipe:

1.5 cups almond milk

4 teaspoons monkfruit sweetener

1 scoop vanilla or chocolate protein powder

1 tsp vanilla extract

1/4 tsp xantham gum

1 tbsp vegetable glycerine (I thought this would fix the problem!)

Pinch of salt