Remove the selected ice cream tubs from the freezer 2–3 minutes before scooping to make scooping smooth but keep the ice cream firm. If tubs are very hard, let sit up to 5 minutes.

Warm the ice cream scoop by running it under hot water for 10–15 seconds, then shake off excess water. A warmed scoop yields clean round scoops.

Chill the serving bowl or sundae glass briefly if desired (optional) to keep ice cream from melting too quickly.

Assemble scoops

First scoop

Using the warmed scoop, press into the first flavour (e.g., vanilla). Begin near the edge of the tub and carve a full round by rotating the scoop through the ice cream, forming a tight, smooth ball. Release the scoop into the center of the bowl.

Second scoop

Repeat the scooping technique for the second flavour (e.g., chocolate). Place this scoop slightly behind and to one side of the first scoop so all three scoops sit attractively without toppling.

Third scoop

Repeat for the third flavour (seasonal). Position this scoop to complete a triangular arrangement so each flavour is visible.

Add accompaniments (optional)

If serving with sauces: drizzle 1 tablespoon each of chocolate and/or caramel sauce over the top of the scoops in a decorative pattern.

If using crunchy toppings: sprinkle chopped nuts (about 1 tablespoon) and sprinkles or chocolate shavings (about 1 teaspoon) evenly over the scoops.

If using fruit: place 3 halved strawberries or a few raspberries or banana slices alongside the scoops for color and freshness.

Add whipped cream (about 2 tablespoons) on top or to the side, and garnish with a single mint leaf.

Serve with a waffle cone or wafer placed against the inside rim of the bowl and a small spoon on the side.

Service

Wipe any drips from the bowl rim with a clean towel for a neat presentation.

Serve immediately to ensure the scoops hold their shape; advise guests that flavours are those listed by the server (Northern Bloc daily flavours).