How to Serve and Store Sicilian Ice Cream Tubs at Home
By Tre Mari Bakery | Published: 2026-11-05
Category: Guides pratiques
Get the best texture from your 1.65L Sicilian ice cream tub with a simple thawing, scooping and refreezing routine. Includes hazelnut and vanilla serving ideas.
Quick answer
Let the tub rest at room temperature for 5–10 minutes, scoop with a warm dry spoon, and return it to the freezer promptly. Keep the lid sealed and store it at the back of the freezer, where temperature stays most stable.
Why the first scoop sets the texture for the whole tub
Sicilian ice cream is churned for a dense, creamy texture. If you dig into a rock-hard tub straight from the freezer, you crush ice crystals and create a rough, icy surface that gets worse each time you open it. A brief rest softens just the outer layer, so the spoon glides through and the rest of the tub stays smooth.
The 1.65L format is generous enough for several servings. That makes storage habits — how you seal it, where you place it, and how often it leaves the freezer — more important than with a small pint.
When refreezing is fine and when it isn’t
You can refreeze a tub that has softened during serving, provided it stayed cold and was out of the freezer for only a short time. Expect a slightly denser texture next time, but the flavour remains good. If the ice cream has melted fully into liquid, refreezing will give a grainy result — better to blend it into a milkshake or serve it as a sauce rather than return it to the tub.
Avoid leaving the tub on the counter during a whole meal. Take what you need, close the lid, and put it back before you sit down.
Step-by-step: serving and storing your 1.65L tub
- Check the freezer temperature: Aim for 0°F to 5°F (−18°C to −15°C). If your freezer runs warmer, the ice cream will soften faster at the edges and refreeze into a coarser texture. Use a freezer thermometer if you’re unsure — most home freezers fluctuate with door openings.
- Thaw briefly before scooping: Remove the tub from the freezer and let it sit at room temperature for 5–10 minutes. For a very hard tub, press a warm, dry spoon against the surface to test softness; if it doesn’t yield, wait 2 more minutes. Never microwave the tub or run it under hot water — uneven melting ruins the texture.
- Scoop with a warm, dry spoon: Dip the spoon in hot water and dry it before each scoop. Scoop from the edge inward in a shallow arc rather than digging straight down. A wet spoon adds water to the surface, which turns icy on refreezing.
- Seal and store promptly: Replace the lid tightly and return the tub to the back of the freezer, not the door. Use within the recommended time on the packaging once opened. Place the tub in a freezer bag if your freezer is prone to frost or strong odours.
- Refreeze only once: If the ice cream has softened but is still cold, smooth the surface with the back of a spoon before refreezing. Do not refreeze fully melted ice cream in the original tub. For leftover melted ice cream, pour it into a blender with milk for a milkshake instead of refreezing.
What’s in the tub
- Sicilian Ice Cream - Hazelnut (1.65L): Rich roasted hazelnut flavour with a smooth, creamy texture in a 1.65L tub. The pronounced hazelnut notes pair well with espresso or a simple biscuit, so you can serve smaller scoops without losing impact.
Sicilian Ice Cream - Hazelnut (1.65L) - Sicilian Ice Cream - Vanilla (1.65L): Classic vanilla flavour in a 1.65L tub, described as smooth and velvety. Its neutral profile makes it a reliable base for cakes, espresso affogato, or alongside stronger desserts.
Sicilian Ice Cream - Vanilla (1.65L)
