Scoopanova

Scoopanova Out of this world ice cream.

21/08/2026

This is how I would Pre-Game 🍦💁🏽‍♀️

Bucketty's Brewing Co. 🙌🏽🍻🎉

15/07/2026

Where do my ideas come from?

CURIOSITY

(...or obsession. 🤓)
People think I spend my days eating ice cream and desserts to dream up new flavours.

Reality?

I collect flavour profiles.

Honestly, one of my favourite parts of being an ice cream creator is spending hours wandering international supermarkets, hunting for ingredients I’ve never worked with before.

Spices I’d never even heard of.

Different varieties of cinnamon.
Smoked chillies.
Exotic fruits.
Traditional Mexican ingredients.

Every aisle has me thinking...

“I wonder what that would taste like with dairy?” Not every ingredient belongs in ice cream.

But every ingredient TEACHES me something.

The best flavours aren’t invented. They’re discovered.
I’d love to know: Would you try a spicy ice cream?🌶️🔥

15/05/2026

✅ Answer: B — You wouldn’t freeze instantly because space is a vacuum, and vacuums are rubbish at transferring heat. What actually happens: the lack of pressure causes the water in your tissues to vapourise, you’d swell up uncomfortably, and you’d pass out within about 15 seconds from oxygen deprivation. NASA actually knows this from a 1965 accident where a technician was briefly exposed to near-vacuum conditions and survived. He said the last thing he felt was the saliva boiling off his tongue.

07/05/2026

✅ Answer: A. A light-year is a measure of distance, not time. It is how far light travels in one year, roughly 9.5 trillion kilometres, which is why astronomers use it to describe the huge distances between stars and galaxies. The fascinating part is that when we look at objects light-years away, we are also looking back in time: if a star is 100 light-years away, the light reaching your eyes tonight left that star 100 years ago.

A short ice cream science lesson, told in 10 slides, by someone who reads the rulebook cover to cover and then occasiona...
05/05/2026

A short ice cream science lesson, told in 10 slides, by someone who reads the rulebook cover to cover and then occasionally lights a corner of it on fire.

Sugar isn’t a flavour. It’s a dial.

Most ice cream brands skip the part where you measure it. They guess. They taste. They call it a day. I bought the refractometer. I learned the number. I obsess over the gap between 28 and 38 degrees because that’s where the cream tastes like cream and the fruit tastes like fruit. Everywhere else is a forgettable scoop.

The textbook says stay inside the lines. I read the textbook. I respect the textbook. Then I close it.

Sometimes a flavour walks into the kitchen and tells me to push the number where the rules say don’t. Ice cream that’s getting eaten soonish doesn’t owe anyone a shelf life. So I make the call. Lower the Brix. Take the hit on stability. Win on flavour.

I am not, technically, a rule breaker. I’m a rule knower who is selectively disobedient.

Save this for the next time someone tells you premium just means more sugar.

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All my Aloha,
Linda 🤙🏽

30/04/2026

ANSWER: Hydrogen and helium. The Sun is a massive nuclear fusion reactor converting hydrogen into helium and releasing staggering energy. It has been doing this for 4.6 billion years without a single Instagram post about the journey.

Your Welcome 💁🏽‍♀️🤓

15/04/2026

Today’s ice cream production is fueled by ☕️ and LOTS of ✨☀️✨
💪🏽💪🏽💪🏽

12/04/2026

Your favourite🍦is stocked at your favourite Brewery. Bucketty's Brewing Co. ( and Chalky's too!)
💚🍦💚🍻💚

10/04/2026

I’m sharing a few special flavours with my OG family tomorrow. 12-2 at South Avalon Headland. Come say hi!!! 🥰🫶

08/04/2026

Miso Caramel sauce so good it’s an occupational hazard…it was soooo hard to resist 🤌🏽🤌🏽🤌🏽.

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2/648 Pittwater Road, Brookvale
North Sydney, NSW
2100

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Sunday 12pm - 5pm

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