Ice Cream Bowls and Accessories

Ice Cream Bowls and Accessories are a special category of serving utensils where the dessert’s texture and visual appeal must be preserved from the moment of plating to the guest’s table. Professional ice cream accessories help control portion size, improve serving speed and ensure consistent visual presentation, which is an important part of the quality standard for both ice cream parlours and restaurant dessert menus.

Ice cream scoops and portioners

The ice cream scoop is the main tool in an ice cream parlour – it shapes correct, visually uniform ice cream scoops. Professional scoops with an ejector mechanism allow the ice cream ball to be transferred evenly onto a bowl or waffle cone with a single hand movement. Scoop sizes 30 ml, 60 ml and 80 ml correspond to standard ice cream portions.

Scoops with a heat-conducting handle (significant heat-conducting material) allow hand warmth to slightly thaw the ice cream surface at the point of contact – this makes scooping easier even from firmly frozen ice cream. Stainless steel scoops are the most durable and are easy to clean in a dishwasher.

Ice cream serving bowls

Stainless steel ice cream bowls are a classic premium ice cream parlour element – an elegant metal bowl enhances the overall perceived value of the ice cream. Double-walled metal bowls keep ice cream colder for longer, preventing rapid melting. Glass ice cream bowls and cups are visually appealing and allow the layers of ice cream colour to be seen.

Waffle cones, cones and their holders are essential equipment in an ice cream parlour – the holder ensures that the waffle cone does not stand on the counter but is easily accessible for serving. Various waffle shapes – classic mushrooms, waffle cups, chocolate cups and decorative grown cones – diversify the visual presentation of ice cream and offer customers different choices.

HACCP and ice cream serving safety

Ice cream serving accessories must meet food contact material safety requirements. Ice cream scoops should be kept in chilled water (with or without detergent) between portions – this prevents ice cream residue from hardening on the scoop and reduces bacterial growth. The water bowl with the scoop should be changed at least every 4 hours or more frequently under intensive working conditions.

Ice cream bowls and accessories must be washed and disinfected after each shift. Regular inspection for mechanical damage ensures safe and efficient operation of the accessories. The HACCP plan should include a cleaning schedule for the ice cream serving area.

HoReCa usage scenarios

In a specialized ice cream parlour, a wide set of portioners and scoops for different ice cream consistencies (sorbet, frozen yoghurt, classic ice cream) ensures efficient service during the busy lunch hour. On a restaurant dessert menu, an ice cream bowl with elegant styling enhances the overall presentation of the dessert.

Also explore Ice Cream and Salad Bowls, Serving Dishes and other kitchen accessories.

Frequently asked questions

How to properly clean an ice cream scoop during work? Between portions, keep the scoop in chilled water at 5–15°C temperature. Change the water 2–3 times per hour. After the shift, wash the scoop in a dishwasher or by hand with hot water and a disinfectant.

Which ice cream bowl is suitable for a premium ice cream parlour? Double-walled stainless steel bowls are suitable for a premium ice cream parlour – they keep ice cream colder for longer and look elegant. Glass bowls are visually appealing but less practical in high turnover settings.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.