Some scoops (especially those used in commercial settings) list the size "with a number that corresponds to the number of scoops that you would get from a quart of ice cream,” the Bechtels say. “This means that larger-sized scoops will have a smaller number because you’d get fewer scoops from a quart of ice cream from a larger scoop." If your ice cream is coming straight from a household freezer, chances are it’s too hard to scoop. (FYI: Ice cream shops have temperature-controlled freezers to keep their ice cream soft and scoopable.) But that’s where this Good Cook Smart Scoop shines. By design, this aluminum scoop is made to handle frozen ice cream. It has metal claws that look clunky but are actually a genius way to cut through ice cream that’s too hard. It’s also a good option when serving up ice cream for guests, as it produces uniformly round scoops. Most ice cream scoops are made out of some kind of metal, typically aluminum or stainless steel, with a rubber or plastic handle, either coated or as a separate piece. Both stainless steel and aluminum scoops are capable of cutting through hard ice cream and offer similar advantages. Plastic scoops are less common and also not recommended: plastic will neither last as long nor cut through ice cream as well as a metal scoop or bowl. Scoops may seem basic, but many of them come with various features that make digging into tubs of ice cream smooth and easy. For example, you’ll find that some ice cream scoops have metal grooves that help release the ice cream into the bowl, while others may have soft and comfortable handles so you get a great grip.

On average, a scoop of ice cream is 1/2 cup, but it depends on who is doing the scooping, what their methods are, and what size scoop is used. A scoop with a 1/2-cup bowl can easily create a 1-cup ball of ice cream.

Ice Cream Scoop Buyer’s Guide

After completing testing, the zinc alloy scoop came out of the dishwasher as shiny as it went in, but the handle looked duller with some residue. This slight discoloration didn’t affect the comfort of the handle, though. We use a size 20 scoop, which means we could get about 20 scoops of ice cream from a quart, or approximately 2 ounces per scoop,” they add. “Some shops use a size 10 scoop, which is twice as big: 4-ounce scoops or 10 scoops per quart." Design and Features

The hollow design of some ice cream scoops helps with heat transfer. "Anyone who has tried to scoop ice cream from a tub that just came out of the freezer knows it’s not easy, so most scoops are designed to transfer the heat from your hand to the ice cream you are scooping," the Bechtels say. "Most hollow scoops are filled with a conductive liquid that warms the scoop, making it just a bit easier to get through a tub of ice cream.” This conductive liquid will often be advertised as an anti-freeze. Tip: If your freezer is very cold and the ice cream’s set hard, you may find it helpful to warm the Trigger Scoop in some hot water before use. To be labeled as ice cream in the United States, a gallon of ice cream must weigh at least 4.5 pounds and contain a minimum of 10 percent milk fat,” they say. “Milk fat is both delicious and expensive, so budget-brand frozen dairy desserts will often replace a good deal of the milk fat with whipped air in an attempt to mimic the creaminess of ice cream (while also decreasing the calories). This means a scoop of super premium ice cream will weigh significantly more than an equal-sized scoop of a frozen dairy dessert.” Why are some ice cream scoops hollow? For Kelly Williamson, co-founder of True Scoops ice cream, the best way to scoop ice cream is to let the ice cream soften on the counter until it gives slightly with the touch of a finger. “Dip your ice cream scoop in at a slight angle and drag it towards you until a ball of ice cream has formed,” she says. “If you’re scooping from a pint, dip into it at the same slight angle but ‘go around the world’ which basically means to go around the outside of the pint scooping up all that ice cream.”Expertly engineered, the ratchet trigger mechanism sends a bar sweeping around the bowl to easily release a perfectly round orb of ice cream or sorbet and deliver it precisely into wafer cones, waffle cones or dessert dishes. Rubber handles are the best when it comes to grip. These are comfortable, warm and ergonomic, and often come with finger grooves for added comfort. The downside is that a handle coating will interfere with heat transference, which can make it a little harder to scoop very hard ice cream. Ease of Use Ice cream spades are usually seen in gelato stores, but you should really give one a chance over the traditional scoop. The Good Grips Stainless Steel Ice Cream Spade has a paddle that is slightly curved and slides through hard ice cream, or ice cream with mix-ins, easily. The spade is great for scooping large portions, as well as transferring homemade ice cream from the ice cream maker to a freezer-safe container or pint. To come up with these recommendations, we tested 22 ice cream scoops in our Lab. Each scooper was tested on a pint and half-gallon container, and we evaluated them based on factors such as performance, design, and durability. In our testing, we found that the handle is quite important. If it’s too short, you’ll get ice cream all over your hands when scooping at the bottom of the container. The single-piece ice cream scoop, even though it has no mechanical release, is typically favored by ice cream shops because there are no parts that can gum up with repeated use. Ice cream can then be loosened with heat, either by dipping the scoop in warm water—as many ice cream shops do—or through the conduction of heat from the handle to the scoop.

This article was written by Nor’adila Hepburn, a contributing writer for Real Simple. To find the best ice cream scoops, we tested 22 models in our Lab and evaluated them based on design, performance, and durability. For expert tips, we also spoke to Wes and Kristen Bechtel, co-owners of Boombalatti’s ice cream shop in Wilmington, North Carolina, who have bought over 100 scoops in the last decade and have a full collection of antique scoops; and Kelly Williamson, co-founder of True Scoops ice cream.This scoop is made from zinc alloy—it's also available in stainless steel—and the 3-ounce scooper creates medium-sized scoops that easily release from the scoop with minimal effort. We found the curved handle very comfortable to hold and it kept our hand warm while scooping. Though one of the heavier scoops, it felt comfortable and didn’t cause any wrist strain while using, even with a hard ice cream that included mix-ins. Our experts have some pretty helpful tips on how to scoop ice cream like a professional. "Ice cream softens from the outside in, so you want to pull the scoop around the outside of the container you’re scooping from (and the larger the container, the easier it is to scoop),” the Bechtels say. “As you pull the scoop through the ice cream it should curl itself into the perfect ball of ice cream, ready to nestle perfectly into your cup or cone." The Zeroll 1020 Original has long been a favorite among those in the know because it contains a heat-conductive liquid inside the scoop that aids in cutting through your ice cream or sorbet. However, after testing it extensively, we also found that it is an excellent choice for lefties due to its symmetrical design. We tested this scoop with our left and right hands, and both produced the same type of scoop. We also liked that this ice cream scoop’s handle was substantially wide and offered a firm grip. Our tests showed that its design made it able to better accommodate a range of hand sizes, too.