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In premium ice cream you'll get 18-20% dairy fat content and no gums. In ones with gums, it's typically much much lower - 5% is the minimum in the UK for "dairy ice cream" where 100% of the fat must come from dairy but notably many things are just "ice cream" which allows substitution oft the dairy fat entirely for coconut or palm oils. Adding the gums allows them to do this because it gives the mouthfeel of creaminess.

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Sure, but it's not the only reason to use them, you can improve mouth feel and prevent melting even if the fat content's higher.

I'm struggling to prove a point because Waitrose doesn't seem to have any as high as 18% (the highest at 15-16% being own label & YeoValley, notably both using egg) – the more expensive brands like are lower fat and do have LBG/guar.

Also bear in mind low-fat can be a goal itself, or vegan compatibility.

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