Advanced Seminars


Emery Thompson Short Course (Hands-On)

9am – 3:30pm

Hosted at the Emery Thompson manufacturing plant and Professional Training Center, this two-day seminar provides the knowledge base to enter the ice cream business. We will teach you how to produce the finest ice cream with the most superior ice cream batch freezer. From theory to application to artistry, this is an unparalleled educational experience regarding batch freezer ice cream production, plus an assortment of other frozen desserts like Italian gelato, sorbet and Italian water ice. Limited to 15 participants.


SPECIAL** International Master Class

9am – 3:30pm
We are proud to announce the first international Gelato/Ice Cream Master Class in partnership with Giacomo Schiavon of La Sorbetteria, Bologna, Italy. This Master Class is open to experienced gelato and ice cream producers. This is an outstanding opportunity to learn alongside the experts. Class size is limited to 15 participants.


Ice Cream Cakes Made Easy
9am – 3:30pm
This is a hands-on opportunity for beginners to produce some fantastic ice cream cake and pie frozen dessert products from “scratch”. A one-day seminar to learn beyond the basics, the art of producing fantastic ice cream and gelato cakes. Each student will also receive a seminar manual and download attachment of our book, ICE CREAM CAKES. Class size is limited to 10 participants. Seminar cost is $525 plus $75.00 for your own ice cream decorating kit that participants will take home at the end of the seminar.


Non Dairy Frozen Desserts Hands-On Production

9am – 3:30pm
Taught by: Malcolm Stogo
For the first time, Ice Cream University is offering a 3-day seminar in the world of non dairy frozen desserts. This is a wonderful opportunity for anyone who wants to produce and sell a non dairy frozen dessert made from scratch using soy, hemp, coconut cream, almond milk, rice milk or sorbet.You will learn how to use alternative sweeteners such as Agave, organic cane juice and sugar free sweetener.Class is limited to 11 participants. Each participant will receive a manual that includes all desserts produced with recipes. A $400 discount will apply if you purchase to spots.
March 4, 5, 6, 2015
October 28-30, 2015


Masters Class Production Workshop

9am – 3:30pm
International Masters Class in partnership with Giacomo Schiavon of La Sorbetteria, Bologna, Italy. This Masters Class is only open to only experienced gelato and ice cream producers. Learn new ideas, techniques, and use of different ingredients. For more information on La Sorbetteria, visit lasorbetteria.it.Subjects include: Base diversification, Sorbet, Mixes, Stracciatella, Complex compositions, Preparing fruit flavors, Aromas and Recipes. Private consultations will be available to discuss individual needs and issues with each student.Class size is limited to 15 students.

Download 2015 Seminar Schedule

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