About the Course
The Ice Cream Dessert Artist Course is an intensive two-month program designed to build professional-level skills in crafting premium frozen desserts. Students learn the complete science and artistry behind ice creams, sorbets, gelato, kulfi, frozen pastries, and modern ice-cream–based desserts. The course begins with an understanding of dairy chemistry, fat ratios, sugar balance, stabilizers, emulsifiers, and the role of overrun in achieving smooth, creamy textures. Learners practice various churning methods, batch freezing, and no-churn techniques while mastering international styles such as Italian gelato, American ice cream, French custard bases, and Asian-inspired flavors.
The program includes hands-on training in flavor formulation, infusion techniques, chocolate and fruit-based swirls, variegates, and mix-ins. Students learn to create layered frozen cakes, ice cream sandwiches, sticks, bars, plated frozen desserts, and gourmet sundaes with professional finishing. Advanced sections cover moulding, glazing, texturing, cold plating presentation, and safe frozen storage practices. Industry-focused sessions include costing, menu designing, hygiene standards, and small-scale production methods for cafés or home businesses.
By the end of the course, participants become confident in conceptualizing, preparing, and presenting innovative ice-cream desserts suitable for boutique dessert studios, restaurants, or entrepreneurial setups.