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

  • 9:00 AM – Welcome & Industry Trends

    • Overview of the plant-based movement in frozen desserts
    • Consumer demand and business opportunities
  • 10:00 AM – Ingredients & Formulation

    • Understanding plant-based bases (coconut, oat, almond, cashew, etc.)
    • Balancing fat, sugar, and stabilizers for optimal texture
  • 11:30 AM – Hands-On Production: Classic Plant-Based Ice Cream

    • Crafting dairy-free versions of traditional American flavors
  • 1:00 PM – Lunch Break

  • 2:00 PM – Advanced Flavor Development

    • Infusions, inclusions, and natural sweeteners
    • Creating unique and premium plant-based flavors
  • 3:30 PM – Hands-On Production: Soft Serve & Gelato Techniques

    • Mastering plant-based soft serve and gelato textures
  • 5:00 PM – Wrap-Up & Q&A


Day 2: Business & Innovation

  • 9:00 AM – Menu Development & Cost Analysis

    • Pricing strategies for profitability
    • Designing a well-rounded plant-based dessert menu
  • 10:30 AM – Hands-On Production: Signature Creations

    • Customizing recipes for differentiation
    • Layering flavors and textures for premium offerings
  • 12:00 PM – Lunch Break

  • 1:00 PM – Scaling & Marketing Your Concept

    • Effective branding for plant-based frozen desserts
    • Social media and customer engagement strategies
  • 2:30 PM – Hands-On Production: Dairy-Free Sundaes & Treats

    • Creative presentations and toppings
  • 4:00 PM – Tasting & Feedback Session

    • Refining recipes based on customer preferences
  • 5:00 PM – Closing Remarks & Certification of Completion

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