One of the most difficult foods to style and shoot falls under the frozen dessert section namely your addictive ice cream/sorbet/frozen yoghurt/gelato. If you see a pic of a scoop or two that looks too good to be true without an inch that's about to melt, sad to say most likely it is fake. I, honestly, am not good at this. I tried and failed many times to style the shot until finally the chef molded the scoop himself and froze the spoon (the accessory we used) and the molded ice cream. He also suggested to freeze the decorative plate we were going to use but there was no space in the fridge.

In order to prolong the life of your styled ice cream, freeze everything first, including all accessories. My shoot didn't take long - about 2 minutes- since everything started to melt. Needs more freezing maybe overnight next time! Here's my most okay shots: (1) spiced chocolate in a yellow ice cream cup, (2) lemongrass-coco (melted, sorry!), green tea, pinot noir and spiced choco topped with confectionary sugar on a large red decorative platter.


If you are really into ice cream and have a lot of supply in your kitchen, try ice cream sculpting :)