Design Project I

Ball Scoop
Stamp Scoop
Smart Scoop
Flexible Scoop
Separating Scoop
Liquid Scoop
  1. Design a scoop for kids that makes them self dependent and aids in their development process
  2. Design a scoop for the ice cream scoopers serving in the ice cream parlours for an easy and efficient give away of ice creams
1878 Tin Ice Cream “Conical Key Scoop”
1897 Mechanical Lever-action ice cream scoop
1903 Square ice cream scoop
  • In 1903, square and rectangular scoops were designed to create the frozen portion of an ice cream sandwich.
  • Triangular scoops created a perfect shape for topping a slice of pie to be served a la mode.
1920s Oval ice cream scoop
1925 Heart-shaped ice cream scoop and dish
1926 Cold Dog ice cream scoop
Prototypes showing the evolution of Belle-V ice cream scoop
Other ice cream scoop designs
  1. To find how people want to enjoy the experience of consuming ice cream for understanding in what quantities and in what ways it can be served alongside other desserts.
  2. To find other ice cream serving tools and machines apart from the scoop for studying the difference in how people consumed ice cream before the invention of the scoop and the inventions alongside the scoop.
  3. To find parallel products of the ice cream scoop and of the process of dispensing/ serving ice cream for getting inspiration from the similar features and characteristics of the products.
  • on a cone
  • in a cup/ bowl
  • on a stick
  • in a sundae
  • in a sandwich
  • in a taco
  • rolled (cold stone)
  • in a milkshake
  • in a cake
  • fried
  • as spaghetti
  • in a bread
  • as quenelles
  • in ice cream soda
  • in ice cream float
  • in a fruit salad
  • with brownies/ waffles/ pancakes/ tarts/ pies
  • with flavoured syrups and toppings
  • as mini frozen ice-cream balls (liquid nitrogen ice cream balls)
Strawberry sauce on top (mimicking the tomato sauce) with spaghetti ice cream (mimicry pasta) drizzled with fake Parmesan (grated coconut/almonds/white chocolate)
  • Parallel products for the act of scooping (products that have similar form and function as that of the ice cream scoop)
  • How ice cream releases itself from the scoop — Parallel products (products with the same mechanism as a sweeper)
  • How ice cream releases itself from the scoop — Parallel products (products with the same mechanism)
  • Parallel products for the act of serving (how ice cream is served)
  1. To study the problems faced in a domestic setting while storing and scooping ice cream
  2. To study the child’s cognitive stages of development, their state of mind while interpreting the product and how do they differ from adults
  • The freezer temperature at home is around -18° C, and the perfect temperature for scooping ice cream is between -14°C and -12°C. Hence, it makes it difficult to scoop at home and we have to let the ice cream normalize its temperature for a while before scooping as compared to the ice cream parlours, where the temperature of the freezer is set accordingly, to get the creamy ice cream.
  • Another major problem is that ice cream at home is not stored properly. There’s a higher risk of freezer burn at home as compared to the ice cream parlours. Freezer burn is a condition that occurs when frozen food has been damaged by dehydration and oxidation, due to air reaching the food. It is generally caused by food not being securely wrapped in air-tight packaging. The food is still safe, because it has remained below freezing, but will likely taste bad and have a bad texture.
  • An article said that “Serving ice cream becomes an art form when that creamy goodness freezes into a block of what seems like all ice and no cream. To make a long story short, I could definitely lift 20 pounds more with my right arm than my left. Focus on your right arm at the gym before applying to any ice cream store!” Thus, it does require a lot of effort to scoop the hard ice cream which can strain our hands, especially wrists, listing our next problem.
  • Warming scoops are traditionally made of aluminium — this is bad because it means that they start lacking sufficient durability with every wash (contact with water). They can’t be put in the dishwasher, either. Some scoops even feature a coating, that flakes off over time.
  • Another problem faced is that because the ice cream container is deep (like that of ice cream bricks), while scooping from it, our hands tend to get dirty towards the wrists, making the process messy.
  • Children learn in quite different ways than adults as they learn faster than adults.
  • A child’s mind works differently but they have their ways to deal with the world around them very well.
  • They learn by observations, by interactions with other people and by their own feelings. And they learn an enormous amount through their imagination.
  • Play is what pulls together the logical and creative parts of the brain.
  • Storytelling also helps them understand — their knowledge and understanding have gaps and children try to bridge those through fantasy and irrational explanations.
  • Interactive learning can teach children a different set of skills — social skills, cognitive skills, language skills, and motor skills.
Concept-1
Concept-2
Concept-3
  • How much threading is required in the second concept?
  • What if the threading is inside the tube? Will it be more safe and efficient?
  • How do you clean the scoop?
  • Can ice cream be dispensed in different shapes?
  • What if the first two concepts are combined?
  • Does the scoop require assembly before use?
Concept-4
Form Exploration
  • Silicone:
  • Stainless Steel:
Orthographic View
Inspired by winter headscarf
Inspired by ice cream topping with sprinkles

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Industrial Designer, National Institute of Design, Andhra Pradesh

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Shrishti Tijaria

Shrishti Tijaria

Industrial Designer, National Institute of Design, Andhra Pradesh