Ice cream

Measured by scoop/volume in practice; no spoon or count unit given.

Instead of Ice cream

Double cream
Use the same weight, whip softly with a little sugar and freeze for 1–2 hours. It is richer and less smooth than ice cream.
Clotted cream
Use the same weight, served cold. It is very rich and spoonable, but not scoopable like ice cream.
Condensed milk
Use half the weight mixed with an equal weight of double cream, then freeze. It is much sweeter and denser.