Ice Cream Scoops Recipe
Choose Chocolate or Vanilla Bean ― a simple, timeless indulgence
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Ingredients
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Ice Cream
Optional Garnishes
Serving tools
Method
Preparation
- 1
- 2
Remove both chocolate and vanilla ice cream from the freezer and let sit at room temperature for 3–5 minutes to soften slightly. You want ice cream scoopable but not melted.
- 3
Pour hot water into a tall cup or bowl (about 1 cup). Keep it nearby to warm the scooper between scoops, which produces smooth, well-formed balls.
Scooping and finishing
- 4
If making salted chocolate: stir 1/4 tsp salt into the chocolate ice cream briefly until incorporated, then return to the container for a moment before scooping.
- 5
Dip the ice cream scooper into the hot water for 5–10 seconds, then shake off excess water. This warms the metal so it glides through the ice cream more easily.
- 6
Scoop: press the warmed scooper into the ice cream and rotate or pull through to form a smooth, round scoop. Release the scoop into a chilled bowl or cone. For a classic serving, place two scoops: one chocolate and one vanilla (about 1/2 cup per scoop).
- 7
Between each scoop, re-dip the scooper in the hot water and dry or shake off excess to maintain clean, neat scoops.
- 8
Arrange garnishes as desired: drizzle chocolate or caramel sauce, add a dollop of whipped cream, sprinkle toasted nuts, and top with fresh berries or a wafer cookie.
- 9
Serve immediately so the scoops keep their shape and the garnishes remain fresh.