Hard ice cream is normal, especially when a pint comes straight from a home freezer. The problem is that waiting too long can melt the edges while the center stays firm.
Start with the right temperature
Fondu warms the scoop head to 158°F in under 30 seconds, helping the edge glide into firm ice cream without running a spoon under hot water.
Use steady pressure
Press the scoop into the pint with a slow, steady motion. Let the warmed stainless head do the work instead of forcing the handle.
Serve, then dock
After serving, rinse the scoop head by hand, keep the charging dock dry, and set the scoop back on the USB-C base so it is ready for the next dessert moment.