I suspect the Cuisipori Ice Cream Scoop and Stack will primarily be wielded by sullen ice cream parlor gang bosses who begrudge you every frozen fat strand in that heaping kugel of chocolate chip mint served on a skin-blistering summer day, but for private use, it’s genius. Simply plunge the scooper into a bucket of ice cream, twist and lift out a perfectly ovular 3.75 ounce scoop… precisely the width of an ice cream cone. Since the top is flat, this will facilitate structurally sound ice cream towers.
Here in Berlin, we tend to prefer gelato, which can be easily scooped up with a spatula, but I still nurse my American fondness for hard ice cream… and a mounting frustration, even in abstract, of scraping a spoon across the surface of a frozen block of Neapolitan recovered from my freezer’s paleolithic ice core. $14.99 seems a small price to pay to forego all of that.
Cuisipro Ice Cream Scoop & Stack [Wrapables via DVICE]
Sorry for the repeat. New content; these (thrifty-style scoops) are readily available on eBay for $20-$80. I much prefer the retro style of the original to the new one.
Stick the whole quart into the microwave for a few seconds. Scooping goodness!
someone needs to make a battery operated, heated scooper
For people who have arthritis and/or skin problems that cause pain in the hands (such as dishydrotic eczema), regular ice cream scoops are really painful to use…I bet this would be MUCH easier on my old painy hands!
I like the look of a handsomely-rounded scoop with its pretty skirt of ice cream. But this could be fun if they came in different sizes. You could do art deco step back towers of different flavors. Bring on the pistachio, bring on the strawberry, bring on Ashley’s (New Haven) extraordinary espresso bean ice cream!
Now pardon me while I let my belt out a notch.
I dunno, it looks a lot like a classic “solution in search of a problem” to me.
I can imagine what the bucket of ice cream would look like after you use this a few times. It would be a lot like the negative cookie dough sheets you have to roll out again to keep cutting cookies. What are you going to do with ice cream???
Not only that, it looks like it would be flat on the bottom, leaving the cone empty.
Reminds me of the square scoops that Cock Robin used to use when I was a kid.
@#9
Actually it’s not really the air that gives it great texture, though it does help somewhat. What gives ice cream that great texture and why melted then re frozen ice cream doesn’t have good texture is because of the ice crystals. When the base of the ice cream is being turned while it is freezing it keeps the ice crystals small and allows for the smooth texture.
Our Thrify in San Jose had one. I really could go for a cylindircal “scoop” of Champagne Sherbert right now (of course, I would need to go swimming at Warburton pool first.)
So are people on this thread the one’s bidding up the Thrifty Ice Cream Scoop on Ebay?
This is some genius design here! Some people may be purists, but I can definitely see this scooper dig its way into any ice cream lover’s kitchen. It just looks like so much fun, stacking them ice creams and so easy for the young’uns and the gramps.
Maybe my particular freezer is like a cryogenics lab, but last time I tried using a spoon to scoop ice cream, the handle began to bend into an unholy 90 degree angle and almost broke off!
Dave,
No bloglinks or sig line, please.
#30; Mastersauce, hit the Denville Dairy
YUMMY!!!!
Wish I had a portal from the West Coast to the East for this establishment!
For everyone that was raised in the 1980s…remember Thrifty’s? They’re Rite Aids today, but they still use that same scoop just as advertised here. This is nothing new…just something old and rediscovered. I think this scoop style is fabulous, though. Perfect and easy….if you can’t use it…it’s certainly user error!
Thanks #5. I was searching the deepest crevices of my mind trying to remember the name of the drug store.
Thifty was also in Phoenix, AZ. The scoops only cost a nickle if I recall correctly. For a family of five, this was the perfect inexpensive treat after a couple of hours at the public pool.
What about the waffle cone? For me, it’s either waffle cone or bowl. They need to make a device that measures out a perfectly conical scoop of ice cream to fill the entire waffley goodness.
3.75 oz is an awfully big serving.
As a friend just pointed out, you still can’t eat Neapolitan ice cream. You couldn’t scoop across and get all three flavors. Sucks to your assmar.
My OCD-encumbered mind absolutely quivers at the thought of extracting precisely-sculpted cylinders of tasty ice cream goodness.
Came to post because of Thrifty, found others of my experience =) Thrifty in Chula Vista(San Diego) had the cylinder scoops. Everyone was always a bigger fan of Farrel’s Ice Cream Parlour…..but I was always very happy to get a Butter Pecan from Thrifty, it just seamed easier to eat as a kid. I miss that. It was also really cheap if I recall. Getting a double at Farrel’s or 31 Flavors was breaking the bank for my single mom, but at Thrifty she could always splurge on me….and I didn’t feel guilty.
@13
They’ve been around for a while
http://www.amazon.com/Deni-Electric-Ice-Cream-Scoop/dp/B0007XDA0W/ (corded)
http://www.amazon.com/Salton-ICS22R-Heated-Ice-Cream-Scoop/dp/B000CFR70O/ (I assume batteries)
http://www.amazon.com/Avon-Heated-Ice-Cream-Scoop/dp/B0018R8ZWE/ (2 double a’s)
I’m sure there are many others but those were the fastest to grab.
Is the Thrifty ice cream not a common occurrence? I used to go there all the time, and I still go there. Thrifty ice cream is now sold in Rite Aids, at least in Southern California, and they still use the cylindrical ice cream scoops with pistol grips.
I think the scoops are $1.05 now, but still much cheaper than anywhere else.
Something is disturbing about seeing ice cream shaped like that. I’d have to agree with #10.
Hey Kittysoul13? Read the thread, then post. In that order.
I worked at Thrifty in the summer of 1987, and we still used those scopes. They suck. A good scope is formed like a snow ball, rolled up until it gets big enough. The cylindrical core sampler is much harder to use– you would have to go straight into the ice cream, then turn it a quarter to turn to break free and pull out. If the ice cream was very cold (from the back freezer) it would be impossible to “core sample”.
The other problem is that the cylinder is only bounded on one side (the top side). It is nearly impossible to make a level bottom side, unless you used a knife or something.
god I hated that job. Made me realize what minimum wage was all about. I now make 2757% more money per hour.
Neat idea. I’d like to try it, tho’ I call tell already you’ll need a regular spoon or scoop to properly clean the bottom of the ice cream bucket.
THIS IS WONDERFUL!
And at 15 bucks it’s not insanely priced either. Using a rolling scoop has never worked well for me.
Truly, we live in a golden age.
So, suddenly we all have problems just eating it from the tub?
very nice…awesome idea
Cool Wallpapers
@#22
“3.75 oz is an awfully big serving.”
If you are only eating 3.75 oz’s, why are you even eating ice cream? I usually polish off 8 ounces or more at a time. I don’t frankly care if it’s bad for me, it’s so tastey.
Yeah, I don’t want to be a wet blanket but I’m with the other “Purists”. I’ll grant those with arthritis and other ailments the use of this but, it ain’t a scoop if it’s perfectly shaped. That’s half the fun. There are just some areas in life that are better off when you leave the edges rough and uneven. Ice cream is in that category. The best ice cream places are the ones whose scoops are large and require some quick tongue work to even the monster out.
…off to find a great ice cream place in North Jersey. Any suggestions?
The flaw in the design is that it leaves an empty cavity in the narrow part of the cone. I’ll be impressed if they design something that fills up that part too .
For now I use the good old soup spoon under hot water method to mold the ice-cream into every nook I can find.
#3: If, like me, you don’t tend to use ice cream cones … this could be a godsend.
This should be the headline story in Fat America!
Hahahahaha! Can we get any fatter? An easier to use ice cream scoop.
If only there was some way to liquefy the ice cream – that would make it even easier to gain 30 lbs.
Oh, wait.
nearly 30 years ago, the drug store chain thrifty sold ice cream cones – and they used a scoop that was almost identical to this one.
or at least, the thrifty drug store in mill valley, ca…
My wife and I just picked one up yesterday at Metropolitan Market in West Seattle – $10.99..
and yes, the scoop is the same style as Thrifty Drug Stores used for their ice cream
Any word on if it’s available anywhere in Canada?
Dave
DgtlJrnl.cm
These would be good for pixel-art ice cream cakes…
looks good… but how do you get the ice cream out of that cylinder?
I can just see this being on of those items that looks good but then, upon use, sends you back to what you had before.
There’s absolutely nothing wrong with regular scoops or people that love them, but I just figure this is a way to enjoy ice cream in a fun, unique way that normally can’t be achieved so easily. I think this also evokes a level of nostalgia with those that remember Thrifty’s way of preparing ice cream (my local Rite-Aid’s still serves cheap ice cream, but not sure if it’s in that special scoop/stack form), just as many people have rich nostalgia from having classically gargantuan and rustic scoops. Different strokes for different folks, eh?
“precisely the width of an ice cream cone.”
I was not aware that cone width was a unit of measurement. I’m sure there’s variation between brands out there. At least there is in Australia.
seconding sushispook’s comments on the thrifty ice cream cones . . . the one in downtown tucson (r.i.p. 1989?) also sold cones with cylindrical scoops . . .
A problem with an ice cream “scoop” such as this is that it looks like it will compact the ice cream. The best way to scoop ice cream is to pull it up. Pushing a scoop down onto ice cream will ruin it as your work your way through the container
On a smaller container it isn’t so much of a problem. However, on a gallon container (or larger in retail) by the time you’ve reached the bottom, you’ve pushed all of the air out of the ice cream and its overly dense and is not as good as the ice cream that was on the top of the container. It’s the air that’s beaten into the ice cream that gives it its great texture. (see melted and refrozen ice cream for a demonstration).
Too perfect! There’s no art to it – no personality. Would be great for a triple scoop though.
Cool device. These were standard issue at every Thrifty Drug Store’s ice cream counter for 40-50 years. When I was a kid (early 1970′s) cones there were still a dime; 15¢ for a double. Best deal in the store. Served ice cream–and these scoops–were phased out of Thrifty Drug in the 1980′s. (No commercial interest)
http://www.cookworks.ca/qs/product/66/5014/263415/0/0
My first job ever was in a Dairy Queen, and I’m a purist. The commercial-grade metal ice cream scoop still rules over anything. Scooping ice cream is an art, not a manufacturing process, or at least that’s what I used to tell my self to justify my $3.75/hr paycheck.
I bet you could create a mean ice cream sculpture with this thing though.