Taking the First Steps - How To Get Into the Ice Cream/Gelato Business

The purpose of this educational workshop is to evaluate your concept and whether it makes sense for being in either the retail or wholesale frozen dessert business. If you think you can go into business without getting an education first about the in's and out’s of how to do it and whether your ideas are valid and realistic, you are crazy! This workshop will get you beyond the curve and help you understand it all.

"Beginner" Ice Cream Batch Freezer Hands-On Short Course Seminar

We offer a two day, small class-size hands-on frozen desserts production seminar for beginners that will teach you how to make ice cream and other frozen desserts. You will learn how to pasteurize a scratch base product for ice cream and gelato and also use a prepared dairy base, plus how to prepare an ice cream cake/pie, a pop stick dessert and scratch fudge and caramel sauces.

Emery Thompson Short Course (Hands-On)

Hosted at the Emery Thompson manufacturing plant and Professional Training Center, this two-day seminar provides the knowledge base to enter the ice cream business. We will teach you how to produce the finest ice cream with the most superior ice cream batch freezer. From theory to application to artistry, this is an unparalleled educational experience regarding batch freezer ice cream production, plus an assortment of other frozen desserts like Italian gelato, sorbet and Italian water ice. Limited to 15 participants.

SPECIAL** International Master Class

We are proud to announce the first international Gelato/Ice Cream Master Class in partnership with Giacomo Schiavon of La Sorbetteria, Bologna, Italy. This Master Class is open to experienced gelato and ice cream producers. This is an outstanding opportunity to learn alongside the experts. Class size is limited to 15 participants.

Ice Cream Cakes Made Easy

This is a hands-on opportunity for beginners to produce some fantastic ice cream cake and pie frozen dessert products from “scratch." A one-day seminar to learn beyond the basics, the art of producing fantastic ice cream and gelato cakes. Each student will also receive a seminar manual and download attachment of our book, ICE CREAM CAKES. Class size is limited to 10 participants. Seminar cost is $525 plus $75.00 for your own ice cream decorating kit that participants will take home at the end of the seminar.

Non Dairy Frozen Desserts Hands-On Production

For the first time, Ice Cream University is offering a 3-day seminar in the world of non dairy frozen desserts. This is a wonderful opportunity for anyone who wants to produce and sell a non dairy frozen dessert made from scratch using soy, hemp, coconut cream, almond milk, rice milk or sorbet.

You will learn how to use alternative sweeteners such as Agave, organic cane juice and sugar free sweetener.

Class is limited to 11 participants. Each participant will receive a manual that includes all desserts produced with recipes. A $400 discount will apply if you purchase to spots.

Masters Class Production Workshop

International Masters Class in partnership with Giacomo Schiavon of La Sorbetteria, Bologna, Italy. This Masters Class is only open to only experienced gelato and ice cream producers. Learn new ideas, techniques, and use of different ingredients. For more information on La Sorbetteria, visit lasorbetteria.it.

Subjects include: Base diversification, Sorbet, Mixes, Stracciatella, Complex compositions, Preparing fruit flavors, Aromas and Recipes. Private consultations will be available to discuss individual needs and issues with each student.

Class size is limited to 15 students.