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, use of stabilisers, production planning, storage techniques, and creating menu-ready plated desserts to 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 practical skills to design and produce reliable frozen desserts for contemporary menus. Delve into the science of frozen desserts, recipe development, stabilisers, emulsifiers, and sugar balancing for ideal texture. Master production scheduling, storage, labelling, allergen management, HACCP compliance, menu integration, sensory assessment, and techniques from classic to modern preparations for consistent, profitable outcomes.
Elevify advantages
Develop skills
- Frozen texture troubleshooting: fix grainy, icy or glassy ice cream fast.
- Sorbet and gelato formulation: balance sugars, fats and solids like a pro.
- Stabilizers and emulsifiers: choose, dose and test for perfect mouthfeel.
- Kitchen production planning: schedule, batch and store frozen desserts efficiently.
- Pastry menu integration: pair frozen elements with plated desserts 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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