Ice Cream Maker Training
Master ice cream making like a professional pastry chef. Gain expertise in frozen dessert science, differences between gelato and ice cream, sorbets, stabilisers, production planning, storage techniques, and creating menu-ready plated desserts. Ensure every scoop, insert, and semifreddo delights your guests and boosts profitability.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
This training equips you with hands-on skills to create and produce top-quality frozen desserts for contemporary menus. Delve into the science of frozen treats, recipe development, use of stabilisers and emulsifiers, and achieving ideal sugar balance for superior texture. Master production scheduling, storage methods, labelling, allergen management, HACCP compliance, menu incorporation, sensory assessment, and techniques from classic to modern styles for reliable, money-making outcomes.
Elevify advantages
Develop skills
- Troubleshoot frozen textures: quickly fix grainy, icy or glassy ice cream.
- Formulate sorbets and gelato: expertly balance sugars, fats and solids.
- Select and use stabilisers and emulsifiers: dose and test for ideal mouthfeel.
- Plan kitchen production: efficiently schedule, batch and store frozen desserts.
- Integrate into pastry menus: pair frozen desserts with plated sweets for profit.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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