As an ice cream enthusiast and home baker, I put the Spring Release Ice Cream Scoop to the test when baking cookies for my annual Christmas cookie gift boxes—each year I turn out between 500-800 cookies in a baking marathon.This scoop is ideal for any professional or amateur chef, who serves large quantities of food and is mainly concerned with functionality and durability. The truly great thing about this tool is that it is made for anyone and everyone—it’s suitable for both James Beard-awarded chefs as well as families in their own kitchens.
The scoop has been a staple in my kitchen for many years. Its ergonomic, durable, no fuss design is everything I look for in my tools. I bought this style of scoop because it is solidly built; it’s also compact so doesn’t take up a lot of space in my drawer. The clean and classic design sealed the deal in my mind. I bought my first spring release scoop 5 years ago and I’m still using the same one to this day. This scoop’s squeeze handle and spring release allow for both left- and right-handed people to easily use the tool and utilizes your whole hand to activate the in-scoop scraper. The chrome plated solid brass structure feels sturdy in your hand when in use and stands up to the dishwasher making for very easy clean up. I have noticed that as the spring release wears down, the scraper can sometimes require a couple of squeezes of the handle to get a full release, especially if scooping a sticky or chunky food.
When baking for my annual Christmas cookie gift boxes, using just a tablespoon to portion out cookie dough for as many as 800 cookies was not cutting it. (I tried that the first year and quickly learned my lesson!) I had to find a better, faster and more uniform way to get the right amount of cookie dough every time. This scoop takes away all guesswork when it comes to portioning. All you have to do is scoop and squeeze…that’s it. I finished baking in a fraction of the time, had more uniform cookies and actually got to enjoy the process of baking more!