Popsicle Making Course
Master professional popsicle making for gastronomy in Kenya: refine flavour profiles, perfect texture and stability, scale small-batch recipes, optimise freezing and equipment, minimise waste, and produce standout, profitable artisanal popsicles for restaurants, cafés, and dessert bars.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This practical popsicle making course teaches designing balanced flavours, controlling sweetness and texture, and crafting stable, creamy or icy popsicles that freeze evenly. Master small-batch recipes, scaling, safe handling, allergen management, and basic costing, plus seasonal sourcing, waste reduction, and eye-catching branding to make your frozen treats stand out, sell well, and remain consistent daily.
Elevify advantages
Develop skills
- Professional popsicle formulation: balance sugars, fats, and solids quickly.
- Master freezing and texture control: achieve smooth results with small-batch equipment.
- Design gastronomic flavours: craft refined, seasonal, and signature popsicles.
- Apply food safety and allergen controls: use professional SOPs, labelling, and traceability.
- Optimise costing and production: boost yield, reduce waste, and improve café profitability.
Suggested summary
Before starting, you can change the chapters and 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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