Tiger, you’re very similar to many of the semiconductor EEs I know :) and I mean that in a teasing-but-you-know-cause-you-work-in-the-industry way. Yeah, we only really care about whiskering in the context of electrical devices. That’s what it’s saying. Read the “Mechanics” section, it tells you nothing about actual electromigration doing it; they describe an E field encouraging metal ions in a fluid to make a reaching whisker and link to electromigration because it technically is “electromigration” making the targeted whisker occur. But IC-style electromigration is not causing the whisker, clearly cause no currents are flowing, which is why I took the time to write the explanation in the first place.
But just because the semiconductor community called it whiskers so it shares the name with the Big Whiskers, does not make the process anywhere close to similar. The current densities that cause absolutely not present for the stress ones, which the wiki article is about.
Sounds like your freezer isn’t actually getting cold enough for the ice cream. Semi-melted Tilamook will get whipped-esque if not cold enough. Put a digital thermometer in there for a while and see what temp it’s holding! No ice cream is “drop metal into it and it slides to the bottom” unless it’s not cold enough
As for ice cream consistency, afaik more cream content (which is better ice cream) will be softer at the same temperature compared to ice cream with more water content (shit ice cream). Breyers regular (I think they have a fancy attempt with more cream) is pretty watery, Tilamook is creamed up
(Do you notice a lot of frost on stuff? That is a sign of a bad seal and (humid) air is getting in)