Last summer I found myself surrounded by ice cream. In my cabinet? A Cuisinart ice cream maker. Across the street? An addictive Indian-inspired ice cream shop. And in my freezer? A generously gifted assortment of vegan ice cream. There are worse places to find yourself in the middle of July, I’m aware. But there was one very important element missing from my frozen dessert life: a scoop.
My previous one, a hand-me-down from God knows where, had landed with my former roommate when I moved, so I was now on the hunt to find the best of the best. It wasn’t long before my search led me to the Zeroll 1020, a go-to in ice cream parlors since 1935 (I just spotted a variety of sizes on a recent Van Leeuwen run) and a favorite among chefs.
Almost immediately, it became my favorite, too. The seamless aluminum frame, which feels heavy but not too, is filled with a heat-conductive liquid that warms with the heat of your hand, making even the most frozen of pints a breeze to cut through. Ice cream in my bowl faster? Sign me up.
The design also rolls the perfect sphere every time. Instead of a clumpy mess of half-rolled chips of ice cream, the scoop builds the most perfect Instagram-worthy globe to top a cone or fill a bowl. And the more it heats up (some people dip it in warm water first), the easier it is to make a round shape that releases seamlessly.
One important note: Do not put your Zeroll in the dishwasher, which can ruin the heat-conductive core. Thankfully, giving it a rinse after use is more than enough to clean it off and have it ready for its next ice cream adventure.
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