One of the biggest challenges when shooting ice cream is the ticking temperature clock. The ice cream is nice and cold out of the freezer, but it won't stay that way long! The key is to have the set completely ready, using stand-in ice cream to set your lighting and angles and then to swap them at the last minute for the "star ice cream". Even ice cream gets to have a stand in. There are only a few minutes to shoot before the ice cream is melted mess.