Authentic Gelato Program
Get your gelato game on point. We’re talking authentic Italian techniques, real-world experience at LICK, and expert-led training to turn you into a pro gelatiere.
We were thrilled to host an exclusive Gelato Masterclass with the incredible Chef Matteo Casone for our students. This is the level of international expertise you can expect from our program.
A look at some of the delicious creations from our Frozen Desserts Workshop. Students learn to make everything from classic gelato and sorbet to intricate ice cream cones and plated desserts.
Watch the making of a festive Christmas Milk Chocolate Cookie with Spiced Caramel White Chocolate Ice Cream. This video shows how to create complex frozen desserts, combining different textures and flavors.
Life is short, eat dessert first! Our students enjoying the frozen desserts they whipped up in class. The hands-on nature of our courses means you get to taste and enjoy everything you make.
A throwback to our Frozen Desserts Workshop with Diploma Batch 21. The class was full of energy, creativity, and of course, lots of delicious ice cream.
In our Frozen Desserts workshop, it's all about patience. This video shows the process of making and freezing components, a crucial step in creating perfectly textured ice cream and sorbets.
About this collection
This isn’t just a classroom course. After two weeks of intense lab training covering texture science and flavor infusions, you head straight into a two-week mandatory internship at our active gelateria, LICK, to handle real bulk production.
Master the Art of Italian Gelato
Gelato is all about science, patience, and the right equipment. Our program, delivered in association with Carpigiani Gelato University, Italy, strips away the mystery to show you exactly how to achieve that perfect, creamy texture.
What you will master:
- The Science of Texture: We don't just follow recipes; we teach you how to balance ingredients. You will learn to calculate overrun (air incorporation) and anti-freezing power to create stable, delicious products.
- Flavor Profiles: Learn the art of fruit infusions, caramelizing bases, and crafting complex ripples and sauces.
- Hands-on Production: You won't just watch; you will operate commercial batch freezers and pasteurizers from day one.
The LICK Internship Experience
Theory is good, but the real magic happens in a commercial kitchen. Once you’ve nailed the basics in our lab, you’ll spend your final two weeks interning at LICK, our partner gelateria in Bangalore. This is where you graduate from making small batches to handling the heat of a real-world, high-volume production environment. You’ll walk away with a certification that carries weight, having already proven you can handle the rush.
Whether you are planning to open your own gelateria or looking to specialize in frozen desserts, this program gives you the skills, the confidence, and the real-world experience to make it happen.
Lavonne
We’re a wild mix of bakers, dreamers, and serious gelato lovers here at Lavonne. We don't just teach you how to freeze milk; we train you to master the science of texture and flavor, helping you build a career that’s as cool as the desserts you’ll be crafting.
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