Warm the container slide the ice cream onto a plate then use a knife to cut off a few slices and then when you’ve got enough place back in container and freeze.
Problem solved.
Rarity could just get a container of very hot water, say, something like a coffee mug, and just keep dipping the spoon in it to warm it up as she worked. No need to get angry at the ice cream. You can outsmart it, even if you’re a marshmallow.
@Background Pony #DA1B
The liquid conducts heat faster through the scoop than if it was just metal. If you took a pure metal scoop and stuck in ice cream , the scoop end freezes quickly and doesn’t scoop well. The liquid in the handle helped to bring the warmth from the room (and your hand) to the scoop so it stays warmer, melting the ice cream next to it, and making it easier to scoop.
@fixman88
A) What’s the point of the liquid in the handle?
B) Seriously, what is up with all these people not having ice cream scoops? It’s like complaining about how hard it is to open cans with a steak knife.
This is a Zeroll Professional Ice Cream Scoop, the type they use in restaurants and ice cream parlors. I have one (I take my ice cream very seriously), and it goes through the hardest ice cream like it’s nothing. It has liquid sealed inside the handle and a specially textured inner scoop surface so the ice cream doesn’t stick to it.