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

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