KEY FACTOR - it's all about the TEMPERATURE!! You need your ice creams VERY cold and your chocolate perfectly melted. Often when people encounter issues, it's because their ice creams have started melting BEFORE they've even chocolate-dipped them! If you're struggling, remove ice creams from ice cream moulds and keep in the freezer, removing one at a time for dipping. If it's all going downhill, get all your ice creams back in the freezer, re-melt your chocolate and start again. You've got this!
