Judging by how the container comes covered, and the ice crystals on your ice cream, they're not handling it the same way anymore.

At Boston, in the past, the scoops of ice cream would be placed by the caterer (ABM) directly into a container of dry ice, with different containers for each flavor. The FA would then pick the ice cream balls out of the container with tongs and plate them (which is why the ice cream comes out rock hard).

Now, it looks like the ice cream is pre-plated at ABM's kitchen (which, if at BOS, is off-site), and is trucked over and loaded onto the plane, where somewhere along the way, condensation is able to form inside the container to cause those ice crystals to form.