Can you fix gelato that froze a bit icy?

I made some pumpkin gelato last night and the flavor is out of this world. It froze a little bit icier than creamy. I think it was not cold enough when I put it into the ice cream maker. Wondering also if the moisture in the pumpkin is to blame.
Do you think I could melt it, add a little more whole milk or cream to increase the fat and refreeze it? Just wondering if there is a way to "fix" ice cream/gelato that has frozen wrong. Tastes great, so I will eat it, icy or not.

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