A rocher is a technique of scooping ice cream (or any other scoopable food) that creates an elegant, oval shaped scoop. While not used at your average ice cream shop, this technique is commonly used in fine dining restaurants.

A similar technique is a quenelle which uses two spoons to create an oval shaped ice cream with three sides. Rocher requires only one hand to scoop and is a quicker technique than the quenelle. However, it still requires skill and practice to make a perfect rocher. It is essential that the ice cream consistency is correct – too soft and the ice cream won’t hold its shape; too hard and it will be impossible to scoop into shape. The ice cream should be a similar consistency to butter at room temperature.