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
Take-Home Materials:
- Chef jacket
- recipe book
- $500 rebate coupon
- 9:00 AM – Welcome & Industry Trends (45 min)
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 - 9:45 AM – Ingredients & Formulation (45 min)
Understanding plant-based ingredients
Balancing fat, sugar, and stabilizers for optimal texture and taste - 10:30 AM – Menu Development & Cost Analysis (45 min)
Pricing strategies for profitability
Designing a well-rounded plant-based dessert menu - 11:15 AM – Hands-On Production: Toppings, Inclusions, Waffle Cones & Baked Goods (45 min)
Plant-based versions of classic toppings and inclusions
The role of the waffle cone
Incorporating baked goods into your offerings - 12:00 PM – Lunch Break (60 min)
- 1:00 PM – Hands-On Production: Plant-Based Scoops & Soft Serve (1 hr 45 min)
Crafting a versatile dairy-free base: vanilla and chocolate
Customizing the base into unique, premium flavors
Scoop presentation and soft serve/sundae techniques - 2:45 PM – Marketing Your Concept (45 min)
Effective branding for plant-based frozen desserts
Social media and customer engagement strategies - 3:30 PM – Tasting & Feedback Session (45 min)
Refining recipes based on customer preferences - 4:15 PM – Wrap-Up, Q&A & Certification of Completion (45 min)