Ice Cream Photography: 6 Takeaways from My Home Studio
As a professional food photographer I specialize in capturing the beauty of sweets and baked goods. Back in February, I had a client photoshoot all about ice cream.
In preparation for the photoshoot, I researched online for tips and tricks about photographing ice cream and honestly didn't find that many useful articles about it. Shout out to Felicia from Fliske’s Foto Studio and to Joanie Simon from the Bite Shot. Their insides really helped me stay organized throughout the days.
Without further ado, here are my 6 takeaways after photographing 15 ice cream varieties in my home studio based near Frankfurt, Germany.
Pre-Scoop your ice cream
One of the biggest game-changers for my ice cream photography workflow was pre-scooping the ice cream a day before. This tip, which I first learned from Felicia’s article, helped organize the process and reduce stress on shooting days.
Here’s how I did it:
I used glass containers lined with baking paper and chilled them in the freezer for at least an hour before scooping.
Once the containers were cold enough, I scooped the ice cream and placed the scoops inside, leaving them to set in the freezer for another hour before sealing them with a lid.
In a perfect world, I would have had around 10 scoops per ice cream, which brings me to the next point.
2. Be realistic about your freezer space.
My main challenge was shooting 15 different flavors with limited freezer space, meaning I only had a small portion of each variety. On top of that, I’ll admit—I guessed the number of ice cream packages I needed for the shoot.
Since I shot two to three frames per ice cream and some required fresh scoops, my supply ran out faster than expected. On the first day of shooting, I used four to five scoops per ice cream for two frames. Next time, I’ll make sure I either have enough fresh scoops for multiple frames or work out an alternative solution with my client.
Important takeaway: When planning an ice cream shoot, be realistic about your freezer space. You’ll need room not only for the ice cream packages but also for the glas containers with pre-scooped portions. I initially thought three days would be enough for the shoot. Reality check? I needed five! If I had an extra freezer, three days might have worked, but without it, the timeline stretched longer than expected.
3. Let the ice cream rest before scooping
Timing is everything! Different ice cream brands have unique textures, so I recommend testing the thawing time before the final shoot. Generally, I waited about 10 minutes before scooping, but this varied depending on the ice cream variety.
From my experience:
Sorbets tended to scoop beautifully from the first attempt.
Milk-based ice creams required a bit more softening to create those perfect, round scoops.
4. Set up your scene before bringing the ice cream
Ice cream melts pretty fast, so having everything prepped is key! Before taking the scoops out of the freezer, I ensured my setting was perfectly arranged. This helped me move quickly and efficiently when it was time to shoot.
For this project, I was shooting in winter, so the cool studio temperature worked in my favor. Depending on the time of year and the temperature, you need to stay flexible and adjust your workflow to keep the ice cream looking its best.
5. Watch out for ice crystals
Ice cream can quickly develop unwanted ice crystals when exposed to temperature changes between the freezer and the shooting space. While a few small crystals aren’t a major issue, an entire scoop turning white and frosty is a no-go. The best way to prevent this? Work quickly. This is why pre-scooping and having fresh backups ready is essential for a smooth and successful ice cream photoshoot!
6. Stay Flexible & Communicate with Your Client
No matter how well you plan, unexpected challenges will arise. Some ice creams behave differently. Vanilla, for example, gave me a particularly hard time, melting too fast and losing its shape.
When things didn’t go as expected:
I was upfront with my client about potential adjustments.
If a specific setting wasn’t working, I discussed alternatives.
I reminded myself that, as the photographer, I have the creative expertise to guide the shoot toward the best possible results.
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Let’s work together!As a professional Food Photographer based in Rhein-Main Area, Germany, I specialize in creating beautiful visuals and unique recipes tailored to your brand’s needs. Whether it’s for social media, website or a magazine, I craft content that engages and inspires.
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