Ice Cream 101

An introductory hands-on course covering the fundamentals of ice cream production. Designed for newcomers to the frozen dessert industry, this class combines core theory with live batch freezer demonstrations.

Description

Ice Cream 101 is a foundational course designed for operators, distributors, and industry newcomers who want to build a solid understanding of ice cream production from the ground up. This class blends classroom instruction with hands-on batch freezer training to give participants real, practical skills they can apply immediately.

What You'll Learn:

  • Ice cream science fundamentals: butterfat, overrun, total solids.
  • Batch freezer operation and best practices for consistent product quality
  • Flavor and inclusion techniques for building a differentiated menu
  • Troubleshooting common production issues (texture, melt-down, iciness)
  • Sanitation, storage, and shelf-life considerations

What's Included:

  • Professional chef jacket
  • Take-home recipe book
  • $500 rebate coupon toward equipment purchase

Who Should Attend:
This class is ideal for new equipment owners, foodservice operators, and anyone looking to build a strong technical foundation before advancing to more specialized frozen dessert courses.

Format: In-person, hands-on training with live demonstrations

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