How to soften ice cream for perfect scoops

The best way to soften ice cream is slowly: move the tub from the freezer to the fridge for 10 to 20 minutes, or leave it on the bench for 5 to 10, then scoop with a warm, dry scoop. That gives you round, creamy scoops without melting the edges or ruining the rest of the tub. Quick fixes like the microwave tend to do more harm than good.

Why ice cream gets so hard

Ice cream is hard straight from the freezer because most of its water is frozen solid at -18°C, the temperature home freezers are designed to run at. That is the right temperature for storing it, but it is colder than ideal for eating. Gelato shops, for example, serve at around -14 to -11°C, which is why gelato looks so soft and glossy in the cabinet (see the gelato entry on Wikipedia).

A few things make a tub harder still:

• A freezer set much colder than -18°C, or a tub parked right in front of the cold-air vent.
• Ice cream that has partly melted and refrozen, which grows bigger ice crystals.
• Lower-fat and lower-sugar recipes, which freeze firmer. Fat and sugar both help keep ice cream soft enough to scoop.

Method 1: the fridge (best)

Move the tub to the fridge 10 to 20 minutes before you want to serve. The fridge warms the ice cream gently and evenly, so the middle catches up with the edges. Use the shorter time for a half-empty tub and the longer time for a full one. It is the most reliable option for dinner parties, because you can set a timer and forget about it.

Method 2: the bench

Leave the tub on the bench for 5 to 10 minutes. It is faster than the fridge but less even: the outside softens first, so start scooping from the edges and work in. On a warm summer day, check after five minutes, because the surface can go from perfect to puddle quickly.

Method 3: the warm scoop

Dip your scoop in hot water, shake off the drips, then scoop. The heat from the metal slices through the ice cream without melting the tub. Dry it quickly between scoops; extra water on the scoop freezes onto the surface and makes it icy. A heavy metal scoop holds heat better than a thin plastic one.

What not to do

Avoid microwaving the whole tub and avoid sitting it in hot water. Both melt the outside layer completely, and when that melted ice cream refreezes it turns grainy. Don't stab at it with a teaspoon either; you'll bend the spoon and end up with shards rather than scoops.

Timing guide

These are starting points. Freezers, rooms and recipes vary, so test with a spoon.

How to scoop like a pro

1. Soften the tub using one of the methods above.
2. Warm a sturdy metal scoop in a jug of hot water, then shake it dry.
3. Start at the edge and drag the scoop across the surface in an S-shape, rather than digging straight down.
4. Roll the ice cream into a ball as you drag, then lift.
5. Put the tub back in the freezer as soon as you're done, with baking paper pressed on the surface.

That last step matters. Leaving the tub out while everyone eats means the surface melts and refreezes, and next time it will be harder and icier. Our guide on how to store ice cream at home explains why.

Which scoop works best?

The right tool makes softening less critical. A solid, heavy metal scoop holds heat and cuts cleanly. A scoop with a thumb-release lever gives neat, round portions, which is handy for parties. Spade-style scoops are great for very hard ice cream because you drag rather than dig. Whichever you use, warm it in hot water first and dry it before scooping. Avoid flimsy plastic scoops and thin spoons; they bend, and you end up pressing so hard that the ice cream compacts and loses its light texture.

For softer, dairy-free or lower-fat ice creams, a smaller scoop and a gentler touch work better, because they firm up and soften at slightly different rates. See our guide to dairy-free ice cream for more on how plant-based bases behave.

Serving for a crowd

For parties, pre-scoop. Line a tray with baking paper, scoop balls onto it, and put the tray back in the freezer for 30 minutes. When it is time for dessert, you can serve everyone in a minute without the tub sitting out. Working out quantities? See how much ice cream you need for a party.

Does softening affect flavour?

Yes, in a good way. Very cold ice cream numbs your taste buds a little, so flavours like Vietnamese coffee, salted caramel or fresh mint come through more clearly once the ice cream has warmed a few degrees. That is one reason a scoop from a softened tub tastes better than one chipped off a rock-hard block. Try it with any of our current flavours and taste the difference.