Plant-Based Frozen Desserts: Reinventing the American Ice Cream Shop

Day 1: Scoops, Foundations & Techniques

• 9:00 AM – Welcome & Industry Trends

• Overview of the plant-based movement in frozen desserts

• Consumer demand and business opportunities

• Defining the American ice cream shop

• Analysis of scoop shops, soft serve shops, novelty shops and gelato shops

• 10:30 AM – Ingredients & Formulation

• Understanding plant-based ingredients 

• Balancing fat, sugar, and stabilizers for optimal texture and taste

• 12 PM – Hands-On Production: Toppings & Inclusions

• Plant-based versions of classic toppings and inclusions for a versatile menu

• 1:00 PM – Lunch Break

• 2 PM – Hands-On Production: Classic Plant-Based Ice Cream Scoops

• Crafting a versatile dairy-free base to build your menu around: vanilla and chocolate

• Customizing the base, creating unique and premium plant-based flavors

• 4:00 PM – Tasting & Feedback Session

• Refining recipes based on customer preferences

• 5:00 PM – Wrap-Up & Q&A

Day 2: Soft Serve, Business & Innovation

• 9:00 AM – Menu Development & Cost Analysis

• Pricing strategies for profitability

• Designing a well-rounded plant-based dessert menu

• Analysis of scoop shops, soft serve shops, novelty shops and gelato shops

• 10:30 AM – Hands-On Production: Waffle Cones & Baked Goods

• The role of the waffle cone

• Incorporating baked goods into your offerings

• 12:00 PM – Lunch Break

• 1:00 PM – Marketing Your Concept

• Effective branding for plant-based frozen desserts

• Social media and customer engagement strategies

• 2:30 PM – Hands-On Production: Soft Serve Sundaes & Treats

• Crafting a versatile dairy-free base to build your menu around: vanilla and chocolate

• Customizing the base, creating unique and premium plant-based flavors

• Creative presentations and toppings

• 4:00 PM – Tasting & Feedback Session

• Refining recipes based on customer preferences

• 5:00 PM – Closing Remarks & Certification of Completion