Ice Cream Maker Training
Become an ice cream expert like a top pastry chef. Master the science of frozen desserts, differences between gelato and ice cream, sorbets, stabilisers, smart production planning, storage tips, and creating menu-ready plated desserts. Every scoop, insert, or semifreddo will have your customers coming back for more, boosting your profits.

flexible workload of 4 to 360h
valid certificate in your country
What will I learn?
This course equips you with hands-on skills to craft and produce top-quality frozen desserts for today's menus. You'll dive into the science of frozen treats, recipe development, use of stabilisers and emulsifiers, and achieving ideal sugar balance for smooth texture. Gain expertise in production scheduling, safe storage, proper labelling, allergen management, HACCP standards, plus fitting desserts into menus, sensory testing, and making everything from classic to modern styles for steady, money-making outcomes.
Elevify advantages
Develop skills
- Fix grainy, icy, or glassy ice cream textures quickly and effectively.
- Formulate sorbets and gelato by balancing sugars, fats, and solids expertly.
- Select, measure, and test stabilisers and emulsifiers for ideal mouthfeel.
- Plan kitchen production: schedule, batch, and store frozen desserts efficiently.
- Integrate frozen desserts into pastry menus to pair with plated sweets for better profits.
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 workloadWhat our students say
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