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

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course teaches practical skills for designing and producing reliable frozen desserts suited to modern menus. You will learn the science of frozen desserts, recipe formulation, use of stabilizers and emulsifiers, sugar balancing for ideal texture, production planning, storage, labelling, allergen management, HACCP principles, menu integration, sensory evaluation, and methods from classic to modern preparations for consistent and profitable outcomes.
Elevify advantages
Develop skills
- Troubleshoot frozen textures: quickly fix grainy, icy, or glassy ice cream issues.
- Formulate sorbets and gelato: expertly balance sugars, fats, and solids.
- Select and use stabilisers and emulsifiers: dose and test for superior mouthfeel.
- Plan kitchen production: efficiently schedule, batch, and store frozen desserts.
- Integrate into pastry menus: pair frozen desserts with plated items for greater profits.
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 workloadWhat our students say
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