Best ice-cream scoops according to redditors

No, i use an ice cream scoop so i dont bend my spoons. Couple of bucks, save yourself some effort.

https://smile.amazon.com/Norpro-Nonstick-Anti-Freeze-Cream-Scoop/dp/B0000VLWD8

Just dont put it in the dishwasher.

Not possible with a proper scoop.

Stop weighing the dough and use a scoop. Make sure the dough is packed in and flattened well and Bam. Perfectly uniform cookies.

https://www.amazon.com/dp/B0000CDVD2/ref=cm_sw_r_awd_r..Hub0HXW92R

They still sell these.

Like this one:
http://www.amazon.com/Norpro-Stainless-Steel-Scoop-Tablespoon/dp/B00004UE65/ref=sr_1_5?ie=UTF8&qid=1347857799&sr=8-5&keywords=ice+cream+scoop

Or this one:
http://www.amazon.com/OXO-Grips-Lever-Cream-Scoop/dp/B00004OCIY/ref=sr_1_11?ie=UTF8&qid=1347857799&sr=8-11&keywords=ice+cream+scoop


Or this one, like the old school style:
http://www.amazon.com/Chef-Select-Lever-Cream-Scoop/dp/B00472N87O/ref=sr_1_16?ie=UTF8&qid=1347857799&sr=8-16&keywords=ice+cream+scoop

Personally, I use one like this. 30 seconds under hot water and it's golden:
http://www.amazon.com/Zeroll-Original-2-Ounce-Aluminum-Scoop/dp/B0002U34EW/ref=sr_1_4?ie=UTF8&qid=1347858074&sr=8-4&keywords=ice+cream+scoop

Oxo makes a fantastic one, solid stainless, will outlast you.

And don't fuck around with self-cleaning and multi-piece shit. Unibody metal scoops or nothing. Go for this one if you don't want to think.

Those self cleaning scoops are for restaurants. They use them for sour cream and peanut butter and other soft shit. They have solid metal scoops for their ice cream.

That looks like my Zeroll scoop. One nice thing about it is the fluid in the handle; it conducts heat from your hand to the scoop head to make it easier to cut into ice cream.

Get a Zerroll ice cream scoop. It'll change your life.

Yep, I use a cookie dough scooper. This one feels nice and makes a side I like:
OXO Good Grips Medium Cookie Scoop https://www.amazon.com/dp/B0000CDVD2/ref=cm_sw_r_cp_apip_jRI66pXHP3xrV

Source: https://www.chipmonkbaking.com/blog/2019/7/30/low-carb-keto-carrot-cake-whoopie-pie-recipe

Made with fresh carrots and pecans, these carrot cake mini whoopie pies combine the homemade flavor of sweet spiced sponge cake with a rich, maple frosting. They have no added sugar, they’re gluten free, and they have just 1 net carb per whoopie pie. Today’s the day you can bring carrot cake back on the menu without the guilt! Let’s get to it!

INGREDIENTS

Whoopie Pies

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
  
• 3/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
  
• 1 Large Egg
  
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
  
• 1 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
  
• 1/2 teaspoon Fine Salt
  
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
  
• 1/2 teaspoon Baking Powder
  
• 1 1/2 teaspoons Cinnamon
  
• 1 cup (130g) Carrots, peeled and finely chopped or grated
  
• 1/2 cup (60g) Pecans, finely chopped
  
  Maple Frosting
  
  
• 4 oz (113g) Cream Cheese
  
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
  
• 1/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
  
• 1 teaspoon Maple Extract (Most grocery stores sell McCormick which works great)
  
  
  

  INSTRUCTIONS
  

  
  Whoopie Pie “Halves”
  
  

1. Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough
   
2. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
   
3. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
   
4. In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)
   
5. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
   
6. Stir in your chopped carrots and pecans from step #1
   
7. Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
   
8. Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
   
   Frosting
   
   
9. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
   
10. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
    
11. Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
    
12. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
    
13. Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.
    
14. Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.

How about The Midnight Scoop?

I supported their original Kickstarter. Kept one for myself, gave three as gifts. It is a well engineered scoop and solidly made.

Because it is such a high quality item I keep it in the box as opposed to a drawer. Despite the engineering behind it; some of the ice cream I make myself is still too hard for this to cut through easily. It did not live completely up to the hype.

I keep this one in the drawer. I think it was a wedding gift; so I've used it for ~6 years w/o no sign of it going under.

I also inherited a scoop from my grandparents that some type of liquid in the handle. As you hold it; your hand warms the liquid; which will warm the whole scoop; which makes it easier to cut through cold/hard ice cream. A pretty creative approach. No idea how old it is or what brand or anything else about it; but this is a similar item.

Edit: Removed a lot of URL variables at the end of the Amazon links

do you ever use cookie scoops like these https://www.amazon.com/OXO-Grips-Medium-Cookie-Scoop/dp/B0000CDVD2? Well basically ice cream scoops, but smaller. that makes all the difference for making cookies for me. Everything comes out even, equally sized, without having to form them one at a time.

Found a set of 4 on amazon for like $8 with free prime shipping no less.

Size 100 is 3/4 Tbsp and Size 40 is 1.5 Tbsp. They're spoons like basic ice cream scoops to get a measured ball.

Amazon seems to have a couple different sets, like this one for example, though I don't own them so I can't comment on the quality.

Welcome to adulthood.

Both I find. Just by doing the browned butter will give it the flavor but letting it it sit for 24 hours will make it so much better. I've not heard of others having problems, but something that I run into everytime I do them is that by letting them sit in the fridge for 24 hours the batter becomes like a solid rock. This could be due to:


Home made brown sugar. It's much more "fluffy" than store bought and you can choose how dark/light you want it. Typically I do 2tbps molasses per 1 cup of sugar for 1 cup of dark brown sugar. Some call for 2 1/2 or 3 for dark but its all your choice.


Personally I'm not a fan of them being nutella stuffed. Too strong of a flavor like you said. Skip the nutella part and you got some super tasty plain cookies though.


Lastly, some tips. A friend of my dads asked for the recipe after I made them and found all this out the annoying way.

• Use good chocolate. Nestle, hershey, ghiradelli is all low quality. I used this: https://www.chocosphere.com/default/brand/a-c/callebaut/1kg-2-2lb-fairtrade-semisweet-callets.html . The price may be off-putting but it's 2lbs/32 oz which is almost 3x the amount of the small bags at the grocery store. The quality is also tons better and very worth it.
  
  
• Even though the recipe calls for 3 different types of chocolate, just go with the above.
  
  
• Reduce the amount of chips. There is too many with the default. By taking all of what is there it comes to 1 3/4 cups of chips. I would drop it to 1 1/4 or even just 1 cup. Depends on how much chocolate you like.
  
  
• Always brown the butter. Guide to do so is on the site. Be sure to use unsalted or it wont work. Butter quality doesnt matter to my knowledge.
  
  
• Try using home made brown sugar. 1 cup brown sugar is 1 cup sugar, 2 tablespoons molasses. Use a stand mixer to mix otherwise arm will fall off. The freshness will help with flavor.
  
  
• Always put it in the fridge. 2 hours minimum. Doing it for 24 is best for flavor. If doing for 24 it may become very hard to scoop so use something that wont bend. A spoon does not qualify. Using a knife to slash it can help. If buying extra things is fine then look into http://www.amazon.com/OXO-Grips-Medium-Cookie-Scoop/dp/B0000CDVD2/ref=sr_1_2?ie=UTF8&qid=1393910062&sr=8-2&keywords=oxo+cookie+scoop . A medium scoop is going for standard sized cookies whereas the large is good for gourmet sized cookies/the one I used. Medium is tricky to use when doing nutella stuffed due to size+amount of chips. The one I linked is also very sturdy and wont break trying to scoop out the 24 hour chilled dough.
  
  
• If doing nutella stuffed: get a ziplock back and put nutella in a corner. Squish it all down into a single corner. Cut a very small piece off of that corner. Squeeze the bag to get the nutella out. Any other way you will hate life making them.
  
  
• If doing nutella stuffed: you will want to get a plate with a ziplock bag on it. Scoop out the cookie down, put it roughly into a ball and then flatten onto the ziplock bag+plate combo. The ziplock is so the cookie wont stick to the plate.
  
  
• If doing nutella stuffed: Get parchment paper and cut it to roughly the size of the flattened cookies (before baking.) Do all the cookie flattening in one go and between each flattened cookie put a piece of parchment paper to prevent them from sticking to eachother.
  
  
• Probably overkill but a good pan will help with even heating. Something like: http://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=sr_1_1?ie=UTF8&qid=1393910441&sr=8-1&keywords=baking+pan . Great if you use pans for other things.
  
  
• The lazy tip: Parchment paper when baking them. No need to clean the pan after.
  

Soemthing like this

Ice cream goo goes in a little coffee can - seal it. The little coffee can goes inside of a bigger coffee can. Fill the space with salt and ice. Seal the big can. Kick the big can all around the yard until everyone is sick of it.

You can also get specially designed ice cream churns that are meant for being kicked.

Homemade macaroons are so easy to make AND soooo much better than anything in a tin:

• About 1 lb shredded coconut
  
• 3 egg whites
  
• 1/2 c sugar
  
• 1/4 tsp salt
  
• KfP vanilla extract or 1/2 vanilla bean split, small seeds scraped into the dough
  
  1: Preheat oven to 350F
  
  2: Mix eggs, sugar, salt and vanilla if using - stir in coconut.
  
  3: Drop (I use this) onto parchment-lined cookie sheets, cook for 20-30 minutes
  
  (You can also dunk them, after cooked and cooled, into melted chocolate. Heaven.)
  
  

I used to have the same problem, but then I discovered this

Stainless Steel Mini Dry Herbs Powder Scoop Medicine Scoop Wax Tool (2-Pack) https://www.amazon.com/dp/B07L7P61SP/ref=cm_sw_r_cp_api_i_f4l2DbWDRGZJ9

I have two I use, one normal size and one a bit smaller. It really makes a difference in the consistency of size. This is the one I used for these. https://smile.amazon.com/dp/B0000CCY1E/ref=twister_B0001598EI?_encoding=UTF8&psc=1

Similar to that, except roughly half the width. It was a similar shape to this except with a similar design to what you posted.

So long/skinny but similar to yours.. idfk.

http://www.amazon.com/Gardner-Gibson-6230-9-34-Weather-Cement/dp/B000BZ0Y3M

Oh sorry u said UK. Closest I could find

http://www.amazon.co.uk/Everbuild-90505-Weather-Roof-Coating/dp/B0012L72C0/

I'd recommend removing as much of that old silicone first if you use a product like this. There's also no guarantee that the leak is coming from where you think it is.

get yourself a tiny metal scoop like for candy and it'll feel that much more special. Also, hygiene

From Cooks Illustrated magazine, circa 1995.

Chocolate Chip Cookies

2 cups plus 2 tablespoons unbleached flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks (3/4 cup) unsalted butter melted and cooled to room temp

1 cup of light or dark brown sugar packed

1/2 cup granulated sugar

1 large egg plus 1 yolk

2 teaspoons vanilla extract

1 to 1 1/2 cups chocolate chips

optional, parchment paper

Preheat oven 325 degrees

Whisk flour, soda and salt together in a bowl and set aside.

In mixing bowl, use hand or stand mixer to mix butter and sugars until well blended. Add egg, the yolk and vanilla and blend. Add flour/soda/salt mixture and beat on low speed just until combined.

Mix in choc chips with just a few turns of the beater of by hand mixing.

Use a scoop (link below) to form consistenly sized cookies. For 1 tablespoon scoop, bake cookies for approx 15 minutes until they are light golden brown and outer edges start to harden but centers are still soft and puffy.

1 tablespoon is a pretty big cookie. That's how we like them at my house.

Bottom line was buying some new equipment (shiny insulated sheet pans with not sides plus spring loaded scoop) plus the ATK recipe changed my chocolate chip cookie game.

https://www.amazon.com/Norpro-Stainless-Cookie-Baller-Washing/dp/B00004UE85

i like penises. I want this phallic shaped thing or perhaps maybe this one

They're great ice cream scoops and they come in a few different sizes.

https://www.amazon.com/dp/B0002U34EW/ref=cm_sw_r_cp_api_2XzKybDF4Y446

Edit: Just don't put them through the dishwasher and they will stay shiny forever.

Thanks for the Halloween contest! I'd love this cookie dough scoop!

Are you using something like this? I use this and I'm left-handed and have never run into an issue with mine.

I have a lot of kitchen gadgets and the only thing I've ever been seriously angered at about due to being a leftie is [spreaders](http://i.ebayimg.com/00/s/MTIzM1gxNjAw/$(KGrHqN,!oME8Vb!EgeUBPIFn8Msqw~~60_35.JPG). They FORCE you to hold it in your right hand, or at least the one I own does. I also get irritated with liquid measuring cups because the labels are always facing away from me when I use them. All that being said, I do not own a single piece of "left-handed" anything in my kitchen because I don't see a need for it.

This wax can be a nightmare to cut up. To do this without losing your mind you will need the following:

1. Gloves that can be tossed; not dish gloves but the throwaway latex ones
   
2. Heat Gun
   
3. Large metal scoop, like an ice cream spade/scoop or metal spoon I use this one http://www.amazon.com/gp/product/B00KVDXU8K/ref=od_aui_detailpages00?ie=UTF8&psc=1
   
4. A chopper scooper thing that is also metal. I use this one http://www.amazon.com/gp/product/B000T3KZXU/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1
   
5. Wax Paper
   
6. Newspaper or something to protect your work surface
   
   Ok so now that your ready for battle lay some newspaper or some sort of protection on your table or floor wherever your going to start chopping away.
   
   I buy the 25lb blocks they come in a square shape wrapped in plastic. I cut one side of the plastic from top to bottom and a bit on the sides to expose the wax. Next I heat up my ice cream spade and chopper thingie. Then I start cutting the wax into smaller square shapes that I then weigh out to about 5 pounds each. I put a giant sheet of wax paper on my scale, weigh them to 5 pounds and then wrap them up in the wax paper for later use. The wax comes off the wax paper pretty easy and if you find some getting stuck just take your heated tool and nudge it off.
   
   You will have to re heat your tools quite frequently but it makes it way easier to get thru the wax, just try not to burn yourself on the tools... I also wrap the base of my heat gun with either paper towel or plastic wrap to keep it from getting covered in wax.
   
   Alternatively you can just take out what you need from the block but I find it easier to just get it done all at once. This wax is a pain to work with but the scent throw is so worth it. Make sure you heat up your jars a bit too as this wax has a tendency to pull away from the sides. Best of luck to you!

Most of the cool ice cream stuff she will already have or is way above $40.

If she doesn't already have a good ice cream scoop, we really like this one: https://www.amazon.ca/OXO-Good-Grips-Solid-Stainless/dp/B003BEDQL2/

No more bent spoons!

To go with it, get some nice dessert bowls, or if she swings that way, stuff for ice cream cones? (That would be a cream horn roller, something like this: https://www.amazon.ca/Fox-Run-4507-Pizzelle-Roller/dp/B00BGR7PJ0/)

I love using Tovolo too but I like the 1.5 quarts Glide A Scoop ones better because it's much easier to scoop from since they are so long and skinny. My only complaint is that the plastic is brittle when the bins are frozen so if you drop them from countertop height, they do crack. I continue to use my cracked one too, so it's not the worst.
https://www.amazon.ca/Tovolo-Glide---Scoop-Strawberry-Sorbet/dp/B00CBFZWHS/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1466431366&sr=1-2&keywords=tovolo

If she bakes a lot you could get her something that she probably wouldn't buy for herself like this cookie baller. You could include it in one of those cool "gift basket" ideas that some of the people on this thread suggested.

Like, a cookie baller, a nice wooden cooking spoon, a rubber spatula (can never have too many of those lol), all tied with a pretty ribbon in a new (or vintage!) pyrex mixing bowl with a bag of chocolate chips. That would be a kick ass "non traditional" gift for me, as someone who also makes most of my own food.

Really though, all the ideas on this thread that I read through are pretty awesome. Good luck! :-)

This is what you need for ice cream. No hassle, and transfers the heat from your hand to the ice cream so you never have to worry about rock hard ice cream. Non Stick Anti-Freeze Ice Cream Scoop

Edit: Leave it to an ent to make eating easier :)

This is what I use for portioning, it’s like a mini ice cream scoop:

Stainless steel scoop 1 tbsp

No, get an ice cream spade.

I got mine off of amazon, I spent a little more for the metal ones instead of the plastic and I think they're worth it. I got 12 for around $40 here but it looks like these ones are sold out :/

I don't know if its essential but I love my ice cream scoop. its filled with anti freeze so when you put it under hot water, it conducts heat and slices through the hardest ice cream. I prefer the spade.
http://www.amazon.com/gp/aw/d/B000LNTSYA/ref=ya_aw_oh_pii

Edit: auto correct

Some thing like this?
 http://www.amazon.com/Labs-SoftShell-Cream-Ball-Blue/dp/B00KX7GSME/ref=sr_1_1?ie=UTF8&qid=1450385612&sr=8-1&keywords=Ice+Cream+Ball



http://www.amazon.com/Freeze-Cream-Ball--Maker-77349/dp/B008AK7YVU/ref=sr_1_4?ie=UTF8&qid=1450385637&sr=8-4&keywords=Ice+Cream+Ball

I am not sure what you need it for. This was this the first thing that came to mind.

Forgot to mention, if you find yourself doing this a lot, you might want to buy a "cookie scoop". They'll hold 1-2 Tablespoons of meat, letting you scoop and plop on a baking dish, then give a small roll in your hands to even them out. You can use them for cookies, obviously, but they're great in other kinds of batch cooking, like a scoop of guacamole into freezer burritos.

http://www.amazon.com/OXO-Grips-Small-Cookie-Scoop/dp/B0000CCY1E

Two things, both for the kitchen, if you ever have Canned Ice Cream

Problem solved: Anti-freeze ice cream scoop.

Buy one of these. Spoons aren't made for doing that.

I like Vollrath brand scoops! I use them both at work and at home for various things and find that they are long lasting.

I've tried to find those exact scoopers, apparently they are collector's items because they are expensive as all fuck and the imposter versions are garbage:

http://m.ebay.com/itm/Authentic-New-Thrifty-Ice-Cream-Scoop-Genuine-Rite-Aid-Ice-Cream-Scoop-/161934996785

Cuisipro Scoop and Stack Ice Cream Scoop, Pink https://www.amazon.com/dp/B0010EE2VS/ref=cm_sw_r_cp_api_SqPQybSG6DBZG

Yeah, dumbass, stop using a regular spoon to scoop ice cream.

Get this or something like it.

Yes, but that I deal with if the scoops all come out at the same size. The sweep part (let's call it) can't be up against the metal itself I don't think.

I've been thinking two things - the second standard design for scoops that hopefully the handle lasts longer (my last one broke because it was poorly made it turns out). Or one of those 'ejection scoops' like this but I haven't found one in cookie size yet

Adding to /u/mr_richichi: Cookie scoops!

Thanks, i'm based in the UK.. but essentially something BlackJack/Bitumen/Fibres?

Or THIS



Finally,
Is THIS any use or shit?

I saw this and thought 'I really don't need that but I want it anyway!'.

I've found (what I think is) the best chocolate chip recipe ever. Depends on if you like your cookies crunchy, though, or softer. I like softer.

Anyway, it's this recipe here, with the only difference being I use half the margarine (use Earth Balance). Scoop them with your standard melon ball ice cream scoop thingy, and they bake just right :)

or just invest in a good ice cream scoop like this one: http://www.amazon.com/OXO-Grips-Solid-Stainless-Steel/dp/B003BEDQL2

All ice cream will soften itself in the face of this bad boy

Yes, surgery