🍨 ICE CREAM MASTERCLASS 2.0 (EGGLESS) - Live Class

💰 Pricing

Early Bird Price → ₹1,111 (valid till 9/3/2026 )
*Regular Price → ₹1,299

📅 Class Details

Date → 28 March
Time → 10 AM – 1 PM
Mode → Zoom (Online Live Class)

✨ WHAT MAKES THIS CLASS DIFFERENT

➡ No condensed milk
➡ No rice flour
➡ No corn flour
➡ No eggs
➡ No whipping cream
➡ No non-dairy cream
➡ No carrageenan powder
➡ No guar gum
➡ No gelatin or agar-agar
➡ No churners or machine required

Learn to make smooth, creamy and scoopable ice creams and refreshing sorbets completely from scratch using a versatile vanilla base.

You will learn how to make a premium vanilla base and also how to convert it into a rich French vanilla base, which can then be transformed into multiple gourmet flavours.

🍦 ICE CREAM FLAVOURS COVERED

➡ Vanilla Ice Cream
Vanilla flavour inclusions: Mysurpa, Original Vanilla, French Vanilla

➡ Chocolate Ice Cream

➡ Coffee Ice Cream with Hazelnut Fudge Bits

➡ Tiramisu Ice Cream — Live Demo

➡ Toasted Tender Coconut with Salted Caramel Ice Cream — Live Demo

➡ Strawberry Cheesecake Ice Cream with Cake Bits

➡ Butterscotch Ice Cream

➡ Dubai Chocolate Ice Cream

➡ Pista Berry Ice Cream

➡ Strawberry Ice Cream

➡ Mango Ice Cream & all fruit based and basic flavorings will be covered 

Eg: Bubblegum, Bun butter jam, Jigarthanda, Butterscotch, Salted caramel, Rosemilk, Rasamalai

🌾 MILLET SPECIAL ICE CREAMS

➡ Ragi Millet Ice Cream — Live Demo

➡ Bajra Jaggery Cardamom Ice Cream

🍧 SORBETS

➡ Mango Sorbet

➡ Very Berry Strawberry Sorbet — Live Demo

➡ Musk Melon Sorbet

➡ Watermelon Sorbet

➡ Kiwi Sorbet

🍫 SPECIAL DEMOS

➡ Chocobar Ice Cream — Live Demo

➡ Various fillings & inclusions used inside gourmet ice creams

➡ Layering techniques for gourmet ice creams

📚 WHAT YOU WILL LEARN

➡ Concepts and science behind ice-cream making

➡ Creating a professional vanilla ice-cream base

➡ Converting vanilla base into French vanilla base

➡ Different types of ice creams and sorbets

➡ Tools and equipment used in ice-cream making

➡ Ice-cream making at home scale and commercial scale

➡ Various additives used in ice creams and sorbets & demo of commercial icecream making

➡ Packaging ideas, storage, transportation completely covered.

🌱 Vegan Option

One vegan option will be included in the class.

📩 After the Class

➡ Complete Recipe PDF will be shared

➡ Class Recording will be available for reference