Scoop out your desired flavor of ice cream (I like this brand for storebought) using
a large ice cream scoop, so that you are forming a solid sphere that's about 1 serving size.
Using
a large ice cream scoop, fill the muffin cups with the batter.
I use a cookie scooper for the mini muffins and
a larger ice cream scoop for the regular muffins.
With
a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two - thirds full.
Use
a large ice cream scoop or your hands to form balls of dough the size of a baseball.
I like to use
my large ice cream scoop for this.
Then she used
a large ice cream scoop to place the meringue mounds on the parchment paper lined tray.
Using
a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer.
Bake at 375 for 7 - 8 minutes for smaller cookies (small cookie scoop) or 9 - 11 minutes for larger cookies (
large ice cream scoop).
Line muffin pans with parchment liners and scoop batter evenly into liners (
a large ice cream scoop works great).
1 cup baking soda 1/2 cup citric acid (buy online or most health food stores carry it) 2 tablespoons epsom salts 3 tablespoons coconut oil, melted 1 teaspoon beet juice (I use the juice from canned beets) 4 drops grapefruit essential oil 1 teaspoon water (or more if necessary)
Large ice cream scoop or bath bomb moulds for full circular shaped bath bombs
Using
a large ice cream scoop, fill the muffin cups with the batter.
The easiest way to describe it is as if someone took
a large ice cream scoop made a large circle in the sea floor and voila - the dive site was created.