Frozen Desserts

About the Training

  • Training Code - FT
  • Duration - 3 Days
  • Timing - 9:30am - 4:00pm PRACTICAL, 
  • Lunch will be between 1-2pm (Flexible)
  • FULL Day training | GET Lunch box  | Hands-on-Practice | Demonstration
  • CERTIFICATE on successful completion

What you will Learn

Ice-creams and Frozen desserts are getting popular especially in tropical regions in India. Today Bakeries, Restaurants, Fast-food chains and Hotels serve this as an easy dessert which can be exciting with various sweet foods like cake and brownie or can be served directly with fruits, nuts and garnishes. At IBCA we introduced Frozen desserts to suit commercial choice of new development and also variety creation. As this program is also a part of City & Guild learning, this will also help global knowledge.

How does it Help you

With our past experience of Student completing this program, they have been confident in Frozen dessert and ice-cream product making either as self consumption or to commercially produce. 

One can also choose this as a lucrative hobby and venture in business by starting a Home based bakery 

Check out Terms & Condition

Theoritical Learning

Chapters Covered

  • Frozen Dessert basics
  • Process of Ice-cream making
  • Methods and process
  • Kinds of fillings and garnishes
  • Finishing of Ice-cream and variety
  • Refrigeration
  • Packaging and storing chocolate

Practical Hands-on

Workshop Practice

Strawberry Pista Semi-Freddo

Pinacolada sherbet Strawberry

Lemon Water ice



Peach Melba

Pear Belle Helena

· Assemble 

· Chocolate sauce

Nutty Fruit Coupes

· Assemble

· Hot Fudge sauce Chocolate sauce

Cassata Yogurt ice cream

· Vanilla Yogurt ice cream

· Coffee Yogurt ice cream

· Strawberry Yogurt ice cream

· Orange Yogurt ice cream

· Swiss roll cake sponge

· Assemble Half ball Cassata


· Italian Meringue

· Cream caramel

· Assemble

Basic Chocolate Ice cream (Eggless)

Chocolate gelato (Egg)

Basic Vanilla ice cream (Eggless)

Training Fee - INR 15,000.00

Includes Training Recipe and raw-material used in class. 

Products made in class is distributed proportionately to the participation.

Download Training Brouchure