While not exactly the same as your example using water, try this.
Put a few scoops of ice cream in a bowl (preferably a plastic bowl). If you use a glass or ceramic or metal bowl that was sitting at room temperature, you will see the outside edges of the ice cream begin to melt quite quickly. Using a plastic bowl will significantly lessen that effect.
Now, if you did nothing else, the ice cream would eventually melt on its own. Well, of course, not actually "on its own", but rather from the surrounding air that is at a higher temperature. But, that would take a while.
As a "control", before you start stirring the ice cream, put about the same amount of ice cream in a separate plastic bowl that you will just leave undisturbed.
Now, take the first bowl of ice cream and a spoon, and break up the ice cream a bit then begin to stir it rapidly. You will notice that it will fairly quickly soften considerably, and within a couple of minutes, you will see that a significant amount of the ice cream will be melted.
Compare it to the "undisturbed" ice cream to see the effect.
I don't know, and I'm sure others will correct me if I'm wrong, but I assume that the specific heat of the fats, sugars, and other solids in the ice cream is lower than the specific heat of water, which causes the the temperature of the ice cream to increase quicker.