: My peanut butter ice cream is too hard to scoop my staff is having a hard time scooping our Peanut Butter Ice cream. It's too rock hard. We make the Ice cream in-house using a 15% Super Premium base. I want to know what

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Let it sit and partially melt, until it is soft enough. That should solve your problem! As pointed out in comments, storing it at a slightly higher temperature should prevent the problem from happening in the future.

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Heat the scoop?

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If you are serving lots of ice cream maybe you already have one of these. If not it might come in handy. The flowing water warms up the scoop which then more easily cuts its way thru the hard ice cream.

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A quick but probably undesirable answer is that you can add alcohol to ice cream in order to not allow it to freeze as hard. I'm guessing however that you are not looking to get your patrons drunk and to be fair I can't imagine an alcohol that would go well with peanut butter, so we won't go with that.

That being said ice cream freezes very hard when there is low fat content in the product. Higher water content = more icy consistency. Stabilizers are added in order to give the appearance of creaminess despite not having a high fat content by retarding the growth of ice crystals.

The best thing to do would be to check an ice cream recipe that doesn't freeze very hard and try to aim for a fat content that is similar to that. I've never used liquid peanut butter but to me that sounds like it would be lacking in the fat that's normally in peanut butter and because of this the ratio is off. I could however be wrong.