Plant-Based Frozen Desserts: Reinventing the American Ice Cream Shop
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.
Description
2-Day Agenda
Day 1: Foundations & Techniques
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9:00 AM – Welcome & Industry Trends
- Overview of the plant-based movement in frozen desserts
- Consumer demand and business opportunities
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10:00 AM – Ingredients & Formulation
- Understanding plant-based bases (coconut, oat, almond, cashew, etc.)
- Balancing fat, sugar, and stabilizers for optimal texture
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11:30 AM – Hands-On Production: Classic Plant-Based Ice Cream
- Crafting dairy-free versions of traditional American flavors
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1:00 PM – Lunch Break
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2:00 PM – Advanced Flavor Development
- Infusions, inclusions, and natural sweeteners
- Creating unique and premium plant-based flavors
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3:30 PM – Hands-On Production: Soft Serve & Gelato Techniques
- Mastering plant-based soft serve and gelato textures
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5:00 PM – Wrap-Up & Q&A
Day 2: Business & Innovation
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9:00 AM – Menu Development & Cost Analysis
- Pricing strategies for profitability
- Designing a well-rounded plant-based dessert menu
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10:30 AM – Hands-On Production: Signature Creations
- Customizing recipes for differentiation
- Layering flavors and textures for premium offerings
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12:00 PM – Lunch Break
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1:00 PM – Scaling & Marketing Your Concept
- Effective branding for plant-based frozen desserts
- Social media and customer engagement strategies
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2:30 PM – Hands-On Production: Dairy-Free Sundaes & Treats
- Creative presentations and toppings
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4:00 PM – Tasting & Feedback Session
- Refining recipes based on customer preferences
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5:00 PM – Closing Remarks & Certification of Completion