ice cream science
Ice Cream Science – Starts May-23rd 2022

$ 70,00

$ 70,00

Add to cart

Ice Cream Science – Starts May-23rd 2022

$ 70,00

Enjoy making your own ice cream? But want to get a better understanding of what makes an ice cream a failure or a success? Join us on a journey to discover the science behind ice cream. We’ll discuss why you shouldn’t just adjust the sugar content, or why adding in air can be so important, and more.

Besides the theory, which you can do at your own pace, we give you plenty of opportunities to put what you learn into practice. You’ll get to do lab exercises and take quizzes to test your understanding.
By the end, you’ll have a basic understanding of the science of ice cream and you’re ready to experiment in the ‘real world’!

Scroll down to read more about the content of the course.

Already a student? Return to course here.

SKU: 15 Category:

Do you want to become an ICE CREAM SCIENTIST? Do you want to:

  • Tweak and develop your own ice cream recipes?
  • Feel confident when experimenting with ice cream?
  • Speak the same language your technical experts speak?
  • Practice making different kinds of ice cream?
  • Have more confidence in the kitchen?

Then this course might be the perfect starting point for you!

We’ll take you on a journey to teach you the basic scientific concepts of ice cream making.

Disclaimer: Please note, this course is currently under development and will start late May/early June 2022. The exact contents and agenda may still change, depending on feedback we collect.

Whether you’re a small ice cream business owner, an operator in the ice cream industry, or an enthusiastic home cook/chef, this course will open up a whole new understanding of ice cream!

By the end of this course, you will be able to:

  • Demonstrate the importance of sugar in ice cream.
  • Explain what the freezing point depression is and how it impacts ice cream quality.
  • Make different types of popsicles, with different eating experiences.
  • Describe the importance of air in ice creams.
  • Carryout different techniques to incorporate air in ice cream.
  • Explain the importance of controlling crystal growth in ice cream.
  • Carryout a simple experiment to compare different rates of crystallization.
  • Investigate how different factors influence the quality of your ice cream.
  • Compare basic ice cream recipes and determine what type of ice cream they make.

When does the course start?

This course kicks off 23-May 2022, assuming we have reached the minimum number of participants. This is when you’ll receive access!

You will of course get a full refund if the minimum number of participants is not reached.

Did you know that sugar doesn’t just make your ice cream sweet? It also makes it soft!

This can be explained by a concept called the freezing point depression. By dissolving sugar in water, the freezing point of water goes down. As a result, not everything turns into ice, some will remain liquid!

We’ll cover this extensively in the course!

What are the course requirements?

Aside from a good understanding of the English language, there are no technical requirements to start this course. Do keep in mind that this course focuses heavily on the science behind ice cream. A basic understanding of chemistry can be helpful but is not necessary.

Also, we recommend only taking this course if you’ve made ice cream before. Whether that is at home, or in a factory, that doesn’t matter.

You do not need access to an ice cream machine to take this course, though some optional modules will use it.

What ice cream science will I learn?

Our 4 weeks are scheduled as follows (draft, subject to change):

WEEK 1: Freezing point depression & Popsicles – We’ll make popsicles to demonstrate the role of sugar and will discuss the concept of freezing point depression.

WEEK 2: Crystallization – We’ll focus on the importance of controlling the size of the ice crystals in your ice cream.

WEEK 3: Aeration & 2-ingredient ice cream – We’ll discuss the importance of air in ice cream. We’ll be making 2-ingredient ice cream.

WEEK 4: Research mindset – To be an ice cream scientist, you need to know how ice cream works. But, more importantly, you need to have a research mindset. How do you experiment and improve your ice cream? This is the week we’re bringing it all together!

Did you know that using liquid nitrogen makes for a super smooth ice cream?

Liquid nitrogen is very cold, way colder than our freezers. As a result, ice cream freezes really quickly. This ensures that a lot of very small crystals are formed.

We’ll cover this extensively in the course!

A flexible, but shared learning environment

  • This is an online course, consisting of 4 major modules.
  • We recommend you take 1 module per week.
  • Each module consists of :
    • Theory, self-paced, do it when it works for you – a mix of text & videos
    • Experiments to do at home/your workplace
    • A quiz to test your understanding
  • The course will take you at least 4 hours per week to complete (including the lab exercises). But, you’re free to spend more (or less time).
  • If you’re joining May-2022 session we will offer you 2 live events as part of the course.

Becoming an ice cream scientist

This course won’t give you hundreds of recipes. Nor will you get a magical formula to make a good ice cream. Instead, what we focus on is developing a research & investigative mindset! We will show you how to experiment and how to think through recipes. By the end, you’ll have a few recipes ready to go. But, most importantly, you’ll be able to better understand new recipes you encounter!

Of course, becoming an ice cream scientist involves way more than what we can possibly offer in just 4 weeks. See this is a starting point in your ice cream scientist journey!

We do hope to develop a level 2 course, depending on student feedback!

Did you know that you don’t need an ice cream machine to make ice cream at home?

You can use other tricks to still incorporate air into your ice cream. You can use whipping cream, egg whites, but also a simple fork to fluff up your ice cream.

We’ll cover this extensively in the course!

What will it cost me?

This will be our beta-launch! The price for this session will be 70,- USD.

So, sign up if:

  1. You’ve always been curious about how ice cream works.
  2. You are ready to develop a research mindset.
  3. You want to dive deeper than most online ice cream resources will offer.

FAQ – Anything else you’d like to know?

For who is this course?

For anyone who wants to learn how ice cream works and what’s the science behind it. If you’re just looking for recipes, or instructions, this is not the place to be. We like to take a deep dive into the science of it all!

I am a professional ice cream maker, will this training teach me something new?

You can probably make a better ice cream than we can ;-). However, we’re not claiming to be the best ice cream makers there are. Instead, we might be able to offer you a more in-depth level of knowledge on your ice cream.

I don’t eat sugar, can I still join?

We’ll be using quite a bit of sugar in this course. Even though you’re free to join, this might not be the best fit for you.

Do you discuss dairy-free & egg-free ice creams?

We do discuss at least one dairy & egg-free ice cream. However, we do spend a significant amount of time discussing dairy and/or eggs. Understanding their role, will help you find replacements for them, but we don’t focus on necessarily making dairy-free and egg-free ice creams in this course.

Do you offer a refund policy?

Yes, we do! If the course is not what you expected, please reach out within 14 after purchase OR within 7 days after the start of the live sessions. All we ask is to provide us some feedback as to why the course didn’t meet your expectations so we can continue to improve!
Also please refer to our General Terms & Conditions.

How long will I maintain access to the course for?

We guarantee access to the non-live components for at least 3 months after purchase. We want to make sure you actually do and finish the course, so prefer giving you a little bit of time pressure. However, if you find you need more time, just send us a note and we’ll most likely be able to give you extended access!


Your Instructor: Annelie

Owner of FoodCrumbles – Food Scientist

Hi! I’m Annelie, your instructor in this course. I’m a food scientist (MSc.) by training and have worked in the food industry for over 8 years. Over the years I’ve worked with a wide range of products, from meat to confectionery, at both big and small companies. Helping others is a passion of mine and I’d love to help you on your food science journey πŸ™‚.

Have any more questions or feedback?

Please reach out and let us know!

First Name
Last Name
The form has been submitted successfully! We will be in touch.
There has been some error while submitting the form. Please verify all form fields again.