The Wooden Spoon Journal
Guides, tips and flavour notes from our kitchen in Wellington: how to store, serve and enjoy ice cream at its best.
How to Plan an Office Ice Cream PartyPlan a stress-free office ice cream party: how much to order, freezer space, dietary needs, serving kit, timing and a printable checklist for the organiser.
What Makes Small-Batch Ice Cream Different?Small-batch vs mass-made ice cream: cooked bases, air (overrun), fat and solids, house-made mix-ins, and how to spot a quality tub on the shelf.
How to Make Affogato at Home (Coffee + Ice Cream)Affogato is a scoop of ice cream drowned in hot espresso. How to make it with a machine, plunger or moka pot, the best flavours to use, and grown-up twists.
How to Keep Ice Cream Frozen on the Way HomeChilly bins, ice packs, insulated bags and dry ice: how to get ice cream home or to a picnic without melting, how long it lasts, and dry ice safety rules.
Wooden Ice Cream Spoons: Better Than Plastic?Why wooden ice cream spoons replaced plastic in New Zealand, how they compare with compostable and metal options, and how to dispose of them properly.
Ice Cream Allergens: Milk, Gluten, Egg, Nuts and SoyWhich allergens hide in ice cream, how New Zealand allergen labelling works since 2024, cross-contact risks, and questions to ask before buying a scoop.
How to Make Ice Cream Sandwiches at HomeStep-by-step ice cream sandwiches: the best cookies for freezing, how thick to make the filling, the press-and-freeze method, flavour pairings and storage.
Hokey Pokey Ice Cream: NZ's Favourite Flavour ExplainedWhat hokey pokey is, where New Zealand's classic ice cream flavour came from, how the honeycomb toffee works, and how to make crunchy hokey pokey at home.
How Much Ice Cream Do You Need for a Party?A simple guide to party ice cream quantities: millilitres per person, a table for 10 to 100 guests, kids vs adults, flavours to pick and how to keep it frozen.
Gelato vs Ice Cream vs Frozen Custard: The DifferencesGelato, ice cream and frozen custard compared: fat, air, eggs, serving temperature and texture, plus what New Zealand food rules say ice cream must contain.
Dairy-Free Ice Cream Explained: Oat, Coconut or Cashew?What dairy-free ice cream is made from, how oat, coconut and cashew bases compare for texture and allergens, and what to check if you're vegan or coeliac.
How to Soften Ice Cream for Perfect ScoopsRock-hard tub? Soften ice cream the right way: fridge and bench timings, the warm-scoop trick, why not to microwave it, and how to scoop without bending spoons.
How to Store Ice Cream at Home and Stop Freezer BurnKeep ice cream creamy for longer: the right freezer temperature, where to put the tub, how to stop ice crystals and freezer burn, and how long it lasts.