Ice Cream advice needed.
I'm in a festival next week that I've done for awhile. The comity has asked me to add ice cream to my menu. Which I agreed to do. It is going to be hot out during the festival and I have no A/C. I have an account with an ice cream company and plan to sell hand dipped ice cream. I have a chest freezer to put the ice cream in. I'm worried that with opening and closing the freezer a lot that it will melt. I thought about taking 2 freezers and rotating the ice cream back and forth. 1 freezer to serve from and one to store it. Any thoughts from someone that sells ice cream would be greatly appreciated. Thanks