Basic course in ice cream production

Become an ice cream pro in just three days!

The Ice Cream Academy's basic course teaches the most important fundamentals of ice cream making over three days. After a brief theoretical introduction, participants move directly into practical work – using mixers and ice cream machines – so that all participants can gain ample hands-on experience. We work with a variety of ingredients and machines, ensuring that the knowledge gained is applicable regardless of specific brand.

We begin by exploring the composition of an ice cream recipe: What ingredients are needed and in what proportions do they produce the best results? Fruit-based, milk-based, and vegan ice creams are, of course, included in the program. This is followed by practical application – we fill our display case with a variety of flavors and experiment with different techniques and recipes. Participants also learn how to use various machines and can try out their functions themselves.

We place particular emphasis on creativity and a spirit of experimentation. Ice cream production is both a science and an art, and both aspects will be experienced in the course. Trying things out, combining techniques, making mistakes, and asking questions – all of this is part of the process. This ensures that you leave the course inspired and ready to start your ice cream season with plenty of your own ideas.

Start your own ice cream production with know-how and creativity.

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schedule

The course starts at 8:30 am and ends between 15:30 pm and 16:30 pm. We will have a lunch break at a restaurant between 12:30 pm and 14:30 pm; lunch is included in the course fee.
All participants receive complete course materials and recipes in a handy folder. At the end of the course, participants are awarded certificates confirming their participation and acquired skills.

Tuesday – Theory & Technology

After getting to know the participants for the first time and clarifying their wishes and expectations for the course, we start with the theory unit on ice cream production. In addition to the most important facts about ice cream, the participants also learn the hygiene standards for ice cream production. In addition, the necessary technical devices are presented and explained.

Wednesday – Theory, Raw Materials & Recipes

The second day of the course focuses on a theoretical introduction to raw materials and recipe development. Participants learn how different types of ice cream are made and how recipes can be individually adapted. This is followed by the practical part: We prepare different base mixtures, compare various bases, and taste them to develop a better understanding of consistency and flavor.

Thursday – Ice cream production & presentation

On the last day of the course, we put what we've learned into practice. We'll make various flavors of ice cream based on milk, fruit, and vegan ingredients. Participants will also learn how to properly arrange the ice cream and present it attractively in the display case. Finally, we'll discuss and taste the results.