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You’ll never struggle with a frozen-solid pint again. When faced with a container of ice cream that is too hard to scoop, use this method.

WATCH: How to Make Homemade Chocolate Ice Cream Without a Machine
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Warm the blade of a sharp paring knife under hot water. Make 1-inch-deep cuts, spaced 1 inch apart, from side to side. Turn the container 90 degrees and repeat to form a checkerboard pattern. Warm the ice cream scoop under hot water before scooping. Repeat as necessary.

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