Ice Cream & Frozen | Cold Chain Mastery
Ice Cream to Aisles™
Making ice cream at home is one thing—turning it into a marketable product is another. This class combines the craft of frozen dessert creation with the technical know-how needed to bring a frozen product to retail or wholesale markets. We cover formulation, equipment, packaging, logistics, and brand differentiation.
The aim is to prepare participants with the critical knowledge and technical skills to successfully create, package, and distribute frozen products. Students will learn about balancing fat, sugar, and air, stabilizers and emulsifiers, temperature-sensitive packaging, cold chain logistics, and how to price and market a product that must withstand unique distribution challenges.It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world.
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Lead Instructor: Frozen dessert chef or food scientist
Guest Presenter: Cold-chain logistics or frozen product distributor
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Duration: 3 hours
Level: Intermediate
Materials: Provided (ingredients, tools, worksheets)
Class Size: Max 20
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✔ Ice cream formulation basics (fat, sugar, air)
✔ Freezing techniques and stabilizers
✔ Packaging and shelf-life considerations
✔ Nutritional claims (dairy-free, vegan, etc.)
✔ Distribution logistics for frozen products -
Format: Single 3-hour session
Class Size: Up to 20 participants
Location: The Hood Kitchen Studio, Costa Mesa
Price: $195 per participant