Not that I know of. Gelatin or alcohol will help with consistency.
Sugar does help lower the freezing point so that the ice cream doesn't freeze as hard. But your inconsistent texture makes it sound like you're not churning it properly. As Dr. Bork Bork said, gelatin and alcohol can help. Also, ChocoTaco has a good post on here about making ice cream. In it he mentions that air also helps make it more scoopable. The easiest way to incorporate more air in homemade ice cream is to whip a portion of the cream and fold it into the custard just before churning.
Thanks both of you I will try both
I'ma eat this beat like a beef eatin vegan
If it's texture you're looking for, adding dried cranberries or sultanas or chopped up nuts like pistachios work wonders.
Griff's cholesterol primer
bloodorchid: paleo and primal are not low carb
Winterbike: What I eat every day is what other people eat to treat themselves.