Scoop It Up! Recipe

Soften scoop and prep tools

Remove the vanilla ice cream from the freezer 2–3 minutes before scooping so it softens slightly for cleaner scoops. Fill a glass or mug with hot water and let the ice cream scoop sit in it for 20–30 seconds, then shake off excess water—this warms the scoop and helps release ice cream easily.

Place the serving bowl or cup on a stable surface. If you prefer chilled bowls, place the bowl in the freezer for 5–10 minutes before serving.

Decide number of scoops

Choose how many scoops of vanilla ice cream you want (typical options: 1, 2, or 3 scoops). For the recipe base we recommend 3 scoops; if you want more, use the extra scoops ingredient and adjust toppings proportionally.

Using the warmed ice cream scoop, press firmly into the ice cream and rotate to form a round scoop. Release the scoop over the serving bowl and use the edge of the scoop or a small spatula to cut the bottom free if needed. Repeat until you have your chosen number of scoops placed neatly in the bowl.

If stacking scoops, place the largest or firmest scoop on the bottom and gently nest the next scoops on top so they balance without collapsing.

Sauces

Drizzle 1–2 tablespoons of hot fudge or caramel sauce over the scoops. For a two-flavor finish, drizzle 1 tablespoon of each.

Crunch & texture

Sprinkle 1 tablespoon crushed cookies or 1 tablespoon chopped nuts evenly over the ice cream to add crunch.

Fun finishing touches

Add 1 teaspoon of sprinkles, pipe or dollop about 2 tablespoons of whipped cream on top, and finish with a maraschino cherry.

Serve immediately with a spoon. If not serving right away, return the ice cream to the freezer between steps to avoid melting.

If preparing multiple orders, keep scooped ice cream in a chilled container on ice or in the freezer until ready to top and serve.