Name: Creative Ice creams
Price: 795.00 CAD
Availability: InStock

Russ Thayer

Intermediate

Location:: Canada, Montréal
Date:: 05 Oct 2027 - 06 Oct 2027
Duration:: 2 days
Primary course language:: English
Price:: 795.00 CAD
Segment:: Bakery & Pastry

Gelato

Horeca
Class size:: 12

Ice Cream Technology (2-Day Course)

Discover the science, creativity, and endless possibilities behind exceptional frozen desserts.
This hands-on two-day course is designed for anyone looking to build a strong foundation in artisan ice cream production. Combining approachable theory with practical application, students will explore the key principles that transform simple ingredients into smooth, flavorful, and memorable frozen creations.
From classic ice cream and gelato to sorbets and modern frozen specialties, participants will learn how ingredients, formulation, and processing techniques work together to create products with exceptional texture, stability, and flavor. Through demonstrations and hands-on production, students will gain the knowledge needed to understand, troubleshoot, and innovate within the world of frozen desserts.
Whether you are looking to add frozen desserts to your business, refine your existing recipes, or simply better understand the technology behind great ice cream, this course provides the tools and confidence to begin your frozen dessert journey.
 
What You'll Learn
The fundamental science of ice cream and frozen desserts
Understanding the role of fat, sugar, solids, water, and air
Balancing recipes for texture, flavor, and stability
Differences between ice cream, gelato, sorbet, and other frozen desserts
Ingredient selection and functionality
Creating smooth textures and controlling ice crystal formation
Production methods and processing techniques
Flavor development and ingredient incorporation
Chocolate applications in frozen desserts
Troubleshooting common quality issues
Shelf-life and storage considerations
Creative approaches to product development and flavor innovation
 

Course Highlights
Throughout the course, students will:
Create a variety of frozen desserts from scratch
Explore classic and contemporary flavor profiles
Compare different styles of frozen desserts
Learn practical formulation concepts without advanced mathematics
Experiment with inclusions, variegates, sauces, and textures
Discover techniques for creating premium products with consistent quality
Gain inspiration for seasonal, retail, and plated dessert applications
 
Of Note
No previous ice cream experience is required.
A basic understanding of pastry, chocolate, or culinary fundamentals is beneficial.
Students will participate in hands-on production throughout the course.
Concepts can be applied to both small-batch artisan production and larger-scale operations.
Recipes and techniques are designed to help students understand the "why" behind successful frozen desserts, allowing them to confidently create their own recipes in the future.
Participants will leave with recipes, technical knowledge, and inspiration for developing their own frozen dessert concepts.
 
Course Philosophy
Great ice cream is where science meets creativity. By understanding how ingredients, formulation, and technique work together, students can move beyond simply following recipes and begin creating frozen desserts of their own. This course provides a practical and approachable introduction to ice cream technology while encouraging experimentation, innovation, and a deeper appreciation for the art of frozen desserts.

After Dec 31st, the price will be 895$

The course includes:

All course materials and the recipe booklet
Lunch and refreshments
An apron
A certificate signed by the Chocolate Academy

Please note: Accommodation is not included.

Dress code: As you will be working in a professional environment, you are required to wear comfortable work attire (long pants) and closed-toe shoes.

Important: Jewelry (including watches) and nail polish must be removed for the entire duration of the course.

Schedule:

Day 1 and Day 2: 9:00 a.m. to 5:00 p.m. (unless otherwise advised)

Your place in the course is confirmed only upon receipt of full payment.

Be in the know!

Click to download our practical information booklet →

General Class Information

Class size is from 8 to 15 people.
Class is from 8:30 am to 5:00 pm- You will receive an email confirmation prior to course date.
Breaksfast , Lunch & apron will be provided.
You must attend the full course in order to receive your certificate.

Tuiton Fees Include

Course Recipe Booklet
Breakfast & Lunch (should you have any allergies or food restrictions, please advise us)
Apron & kitchen tools

Upon registration you will receive an email regarding course details to ensure you have enrolled in the correct Master Class based on your level of chocolate (or pastry) knowledge.

In the event of a cancellation by the Academy, we will refund only the amount of the course but, not the travel or the accommodation (see below the cancellation policy).

DRESS CODE

The CHOCOLATE ACADEMY™ center will provide an apron and hair net.

You must bring your own chef coat. Pants (jeans or solid color wear).

Socks and closed shoes are required to enter in the kitchen-lab.

CANCELLATION POLICY

Cancel less than 15 days and you will not receive a credit or any form of refund.
Cancel between 15-45 days and you will receive a credit voucher of 50% towards a future class.
Cancel before 45 days and you will receive a full credit voucher of 100% towards a future class.