> The creamy mouthfeel is one of the reasons ice cream is so much better than "frozen dairy desert" or lots of frozen yogurts.

The reason those have a weird mouthfeel isn't because they don't have fat, but because they're made from powder.

> does the creami only make things a soft-serve texture?

The texture is somewhere between soft serve and traditional ice cream right after you spin it, but if you refreeze the pint and then microwave it for a few seconds it's closer to traditional icecream.