Andia's Ice Cream Cakes

¡Dominar el arte de dirigir un exitoso negocio de postres congelados!

Craft exceptional high-quality Soft Serve treats, balance flavors, master machine technology, and gain valuable business essentials!

Discover how plant-based frozen desserts are transforming the American ice cream shop. This class explores innovative recipes, techniques, and business strategies to create delicious dairy-free treats that meet modern consumer demands. Perfect for professionals looking to expand their menu with high-quality, plant-based options.

New to gelato? This beginner-friendly class is the perfect place to start! Gelato 101 introduces you to the basics of making traditional Italian gelato—from understanding key ingredients and simple recipes to getting familiar with essential equipment. No prior experience is needed—just a passion for frozen desserts and a desire to learn. Great for hobbyists, beginners, or anyone curious about the world of gelato.

Frozen Yogurt Reimagined is an immersive, production-focused course designed to introduce students to the fundamentals of frozen yogurt formulation and manufacturing. This full-day workshop combines classroom-style instruction with hands-on training, giving participants a clear understanding of how to craft high-quality frozen yogurt while building a program designed for consistency and long-term success.

An introductory hands-on course covering the fundamentals of ice cream production. Designed for newcomers to the frozen dessert industry, this class combines core theory with live batch freezer demonstrations.

Explore the combination of pastry and frozen desserts using Carpigiani equipment. This hands-on class focuses on creating pastry components with the ReadyChef and Pastochef and incorporating them into frozen dessert creations.

Explore the possibilities of frozen dessert creation through a collaborative class with Carpigiani and PreGel. This hands-on course brings together Carpigiani equipment and PreGel ingredients to demonstrate creative techniques, recipes, and applications for today’s frozen dessert businesses. Students will learn how to use PreGel ingredients with Carpigiani equipment to develop high-quality frozen desserts while exploring flavor development, texture, presentation, and menu innovation.

Discover how quality frozen dessert mixes and the right equipment work together in this collaborative class with Carpigiani and Meadowvale. Students will explore how Meadowvale mixes can be used with Carpigiani equipment to create consistent, high-quality frozen desserts. Through hands-on demonstrations, the class will cover product preparation, equipment operation, texture and consistency, and techniques for getting the best results from your mix and machine.