Professional course in artisanal ice cream making

Individual or small group lessons available

Quote upon request

Start and initiate a life project as an entrepreneur

In-person all-in-one ice cream maker Course

Our intensive five-day program in Italy immerses you in the world of artisanal ice cream, and you will learn from the best, formulas, winning recipes, and the design of a successful business plan tailored to your needs.

Teacher

Syllabus all-in-one
ice cream maker course

Day 1: Introduction

Knowledge to succeed: Water, Air, Temperature, Sweetness, and Personality. The importance of balance to avoid losing money with ice cream. Basic chemistry and physics of ice cream.
The 7 different ways of making ice cream: Business models related to the type of production and business objectives.
The industrial derivation ice cream parlor: Basic ingredients of ice cream and industrial derivations (neutral, base 50, base 100, full base, flavors, colorants).
‍Fundamental working methods: Pasteurization, Maturation, Homogenization, Batching and Pastomantecation; what to choose when making your own ice cream.

Production machinery and maintenance and sales machinery
Personalized flavoring: Simple roasting and refining of nuts. (Practical session).
The use of fruit in ice cream making: artisanal variegation recipes and practical execution of one of them.

Day 2: Technical aspects and business depth

Explanation of the Balancing Software and the Gerogelato Method
Study and balancing of the fundamental ingredients and their properties: Classic ice cream and its ingredients (dairy and derivatives, animal fat, animal proteins, sugars, additives).
Formulation of the main traditional creams. White, Nuts, Spices and Aromatic Herbs (Vanilla, Coffee), Egg, Cocoa, Cheese, Yogurt and practical execution of:
1. Stracciatella with chocolate of origin
2. Hazelnut cream with own flavoring
3. Traditional Lavazza Coffee Cream
4. Cheesecake flavored with Lotus crackers
5. 75% Chocolate Cream

Artisanal popsicles: recipes and practical execution of a type of popsicle. (with air)
Use of Caramel in Ice Cream Making: Artisanal caramel toffee (Practical session).

Day 3: Technical aspects and ice cream workshop

Study and balancing of the fundamental ingredients and their properties: The classic ice cream parlor and its ingredients (fresh fruit, frozen fruit and aromatic pastes).
Formulation of the main fruit sorbets and creams: sour fruit, aromatic fruit, sweet and fibrous fruit, and practical execution of:
1. Squeezed Lemon Sorbet.
2. Artisanal Strawberry Cream.
3. Mango Sorbet.
4. Formulation of artisanal syrups and bases for fruit.

Day 4: Technical aspects and ice cream workshop

Study of the fundamental ingredients and their properties: Alternative gelato and its ingredients (plant-based beverages and derivatives).
Terminological definition of alternative gelato:
1. Vegetable fats, plant proteins, alternative sugars, fibers
2. Sugar-free, vegan, dietary, keto, celiac, diabetic, gluten-free

Business Deepening:

How much do I need to invest to start an ice cream shop? (low-cost models, traditional models, multifunctional models)
How is the BEP (Break-even Point) calculated?
Study of the Commercial Mix, food cost, and sales prices (PMV)
Commercial space and layout: Identity and decoration, examples of developed ice cream shops.
Elements to build your business plan (Business Plan)
Possible Business Models: Italian-style artisanal ice cream, popsicles and paletas, yogurt shops, Cold Stone and Roll Ice Cream, Express Ice Cream, UHT ice cream, Soft Ice Cream.
What should I do if I'm thinking of developing a franchise?

Closure and Credentials Delivery

Extra after the course

Gerogelato offers you the chance to spend several days in the best gelaterias in Italy or Spain, consolidating your skills and gaining the confidence you need to develop your own project.

During this experience you will:

Work in the laboratory alongside selected professionals, in businesses that match your style — whether artisanal or modern, expanding enterprises.
Learn every stage of the process: production, storage, staff management, and logistics.
Access the sales area to understand what attracts customers and how to retain them.
Observe up close the marketing and sales strategies that make a gelateria successful.
Engage with experienced entrepreneurs eager to share practical tips and industry secrets.

Useful information:

‍Destinations include various Italian and Spanish regions — from Galicia to Andalusia, as well as the Valencian Community — with stays ranging from 4 to 7 days, depending on availability and your objectives. A valid European residence permit is required.

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The course program may vary depending on the availability of raw materials and the learning time.

All our ice cream courses are composed of 2 main blocks:

Our students specialize in the composition of artisanal ice cream elements.

Study of basic ingredients, characteristics, and properties.
Study of balances and formulations according to the most advanced criteria and parameters.
Classification of different types and families of ice creams.
Analysis of the different phases of preparation, processing, transformation, and preservation of ice cream.
Learning of hygienic and sanitary principles (ARCCPP).
Acquisition of principles of managing a business dedicated to the ice cream trade (direct and/or indirect sales).

Students learn, in the laboratory, everything they need to make the best artisan ice cream. Part of the emphasis is to achieve not only delicious ice cream but also to take care of aspects of presentation and decorative elements.

Selection and purchase of the most suitable raw materials, according to cost-benefit parameters and relationships.
Storage and preservation of raw materials acquired from the market.
Manufacturing techniques according to economic, ergonomic, and hygienic parameters.
Techniques for correct use of machinery and facilities..
Techniques for storage and preservation of manufactured products.
Sales techniques.

Experience the Finest Gelaterias in Italy and Spain

After the course, Gerogelato opens the doors of the best gelaterias in Italy and Spain for several days of immersive practice, giving you the confidence and skills to launch your own project.

At the end of your training, you’ll work directly with carefully selected businesses that match your style, from artisanal gelaterias rooted in tradition to innovative and expanding business models.

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You’ll work side by side with industry professionals, learning every aspect of production, storage, and laboratory organization.

You’ll gain first-hand insight into sales management, marketing strategies, and direct customer interaction, understanding what truly captures their attention.

During this experience, you’ll also have the opportunity to connect with experienced entrepreneurs ready to share their knowledge and advice.

Destinations range across major regions of Spain, from Galicia to Andalusia, and various Italian locations, for periods between 4 and 7 days, depending on availability and your goals.

Discover H-TECH specialization course

Continue your journey with the Specialization Course

Have you completed the "All-in-One" course or are you about to?
‍
d, designed to further enhance your skills and take your training to the next level. It's the ideal next step for those who want to perfect their craft in the world of artisan gelato.‍

Ice cream making course

Gelato Balancing Software

Basic + Advanced

Andrea Stortini Italian Chef

The "all-in-one" Ice Cream Course is taught by master ice cream maker Andrea Stortini, who holds a Master's degree in Food and Dietetics. He has over 30 years of experience in the artisanal Italian ice cream industry, starting as a Manager of ice cream shops in Italy and Spain, and then as Director of the Gerogelato School where he has been teaching courses and advising numerous companies in the artisanal and industrial ice cream sector since 2006 in Spain, Italy, Portugal, Germany,Canada the United States and the rest of Latin America.

Discover our services for setting up an ice cream shop

At Gerogelato, we offer you all the necessary knowledge for decision-making, both in terms of formulas and commercial strategy.

Landing report

It is the first functional service for any type of ice cream project. Its goal is to solve one of the fundamental questions when drawing an idea: to define exactly what business model we will implement, what commercial mix we will develop, whether we will be competitive in our market, and above all, whether we are in a position to effectively start a winning ice cream project.

Geomarketing

This service allows you to define the best location in the established area where you should place your first point of sale and plan a geographical expansion line.

We provide you with a comprehensive service to locate the ideal commercial space for you.

We collaborate with agents in the commercial real estate sector and brokers.

We evaluate with you the locations chosen by you, so that you never get confused and we are all happy with the business.

The service includes legal advice related to the acquisition of the property, so that you can stipulate the best possible contract for your company.

Negocio de heladería montado con la ayuda de Gerogelato

Definition of commercial space according to size and characteristics

Passing-through commercial space

These are commercial spaces ranging from 50 to 80 square meters, with a strong seasonal component, for which it is essential to organize the business architecture in a logical and functional way, optimizing sales and production times.

Big commercial spaces

These are commercial spaces with more than 150 square meters, where it is possible to work well even in winter, with tables and/or a terrace. For these spaces, we will also need to organize the areas and other resources based on a clientele that stays longer in our ice cream shop.

Strategic product design

We will design, with our clients, the best possible range of products and adapt them to the needs of the market, customizing production so that you have a unique and exclusive product for your brand.

This service includes, if desired, the ad hoc design of customized semi-finished products (not existing industrial products already on the market) so that you have a useful and functional tool for expansion, if desired.

We will design, with our clients, the best possible range of products and adapt them to the needs of the market, customizing production so that you have a unique and exclusive product for your brand.

This service includes, if desired, the ad hoc design of customized semi-finished products (not existing industrial products already on the market) so that you have a useful and functional tool for expansion, if desired.

What is included?

Ice cream, slushies, smoothies, milkshakes, crepes, waffles, and other recipes.
Special formats such as Sicilian brioche, cold stone, sandwiches, etc.
Personalization of products in terms of texture, creaminess, spatulability, flavor, and commercial format, without relying on semi-finished product companies.
On-site start-up assistance at your first point of sale.
Free technical assistance during the first 18 months of your activity.

Brand Design and Development

Generate authority and recognition with a clean, defined, and original branding.

Design the brand you want to be

We build your entire brand image based on your target audience, so that you have a branding that represents your business mission and vision. The service is directly linked to the design of your commercial spaces, through customized lay out and renderings.

Mostrador con diferentes sabores de helado gelato

Execution of the project for an ice cream shop

We provide you with the best technology for the production, preservation, and display of your range of products.

Technology

We advise our clients in the selection of the ideal machinery for their business. We have a wide portfolio of suppliers, direct from Italy, with very competitive prices and a two-year warranty guaranteed by us.

Design

Hand in hand with our associated designers, we provide comprehensive advice for the design of the commercial space.

We guide you in structuring the identity of your space. We select colors, patterns, furniture and decoration to dress up the space of your dreams. If necessary, we organize guided visits to projects already executed.

Administration and customer support

We will constantly verify the operation of the company, and evaluate the results obtained in the short to medium term, correcting strategies if necessary; at the same time, we support the client in everything related to taxes, labor contracts, and typical administrative routines of the artisanal ice cream shop, so that you can maximize your profits and have control over your business, becoming an entrepreneur in the segment.

In addition, we organize your credit profile so that you can succeed in applying for bank loans.

Know more about machinery

Equipment

At Gerogelato, we offer a specialized consultancy and machinery sales service to help you set up your own ice cream shop. Our extensive experience in the world of ice cream allows us to provide you with the best advice, so that you can make the best decisions when creating your business.

We have a team of experts ready to guide you through everything, from choosing the most suitable machinery to implementing the best business practices. We are proud to be part of the creation of successful new ice cream shops and we are eager to help you make yours a success too.

Andrea Stortini asesorando una heladería

Alumnos graduados de curso en heladería tipo gelato

Profesor de gelato y alumnos con su diploma del curso

Alumnos con diploma de curso en heladería

Alumnos en una clase de heladería gelato

More than 600 trained professionals in America and Europe

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There is no greater pleasure and satisfaction than educating yourself to improve as a human being. But even greater satisfaction is obtained when doing so makes you realize that you have chosen the right place to do it.

Miguel G&M

Guaranted

‍Learn how to make the best artisanal Italian Gelato

Issues We Address
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Lack of Experience: Worried about not having prior experience in ice cream making? Our course will equip you with solid theoretical knowledge backed by hands-on experience in the real world.

Technical Unfamiliarity: The science behind ice cream can be overwhelming. We'll guide you through the technical aspects so you can craft high-quality ice cream from day one.
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Business Management: It's not just about making ice cream; efficient business management is crucial too. You'll learn key strategies for business management, marketing, and customer service.