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Introduction to Artisan Ice Cream and Frozen Desserts

This workshop is designed for the artisan ice cream manufacturer and will focus on types of frozen desserts, composition and physical properties, equipment, ingredients, sensory, food safety, and frozen dessert manufacture.



This workshop is designed for the artisan ice cream manufacturer and will give participants the tools to understand ice cream food safety, frozen dessert composition, compare types, and discuss different physical properties. 

We will identify basic ice cream-making equipment required to start a small-scale operation as well as industrial ice cream equipment. Both dairy and plant-based ingredients will be reviewed and discussed. 


This course will provide attendees with information in key areas, along with key learning outcomes in each area:

Industry Overview

  • Distinguish between ice cream products (bulk, novelties, etc.) and innovation trends (frozen Greek yogurt, made-to-order, 3D printing.)

Ice Cream Microbiology

  • Define microbiological hazards that pose unique challenges in ice cream
    • Listeria
    • Salmonella from ingredients added post-pasteurization
  • Describe potential consumer uses that may modify microbiological risks
    • Smoothies

Ice Cream Equipment

  • Identify unique aspects of ice cream manufacturing and associated food safety challenges
    • Flavoring
    • Freezing
    • Extruding
    • Coating

Post-pasteurization Controls

  • Discuss the importance of environmental sources, particularly Listeria monocytogenes
  • Describe cross contamination, including allergens

Ingredients added post-pasteurization

  • Recognize and explain hazards associated with different ingredients
  • Compare value of product specs) CoAs) versus audits

This course includes knowledge checks as part of the online modules.


Online Modules:

  • Composition and Physical Properties of Ice Cream and Frozen Desserts
  • Good Manufacturing Practices
  • Ice Cream Food Safety
  • Mix Manufacture and Formulation
  • Plant-based Frozen Desserts
  • Frozen Dessert Equipment
  • Cleaning and Sanitizing
  • Regulations and Facility Design

Live Session:

  • Case Study
  • Formulation and Scale-Up
  • Fruit, Flavorings, and Ingredient Processing
  • Step-by-Step Small-Scale Ice Cream Production 
  • Types of Frozen Desserts
  • Sensory of Ice Cream and Frozen Desserts
  • Continuous Freezer Ice Cream Production Video Tour 
  • Troubleshooting Q&A
  • General Q&A


  • $650-$725 for in-state registrants
  • $725-$880 for out-of-state registrants
  • Limited to the first 30 participants


Lead Instructor

Kim Bukowski
Extension Program Director
rdr10 [at] (krb14[at]cornell[dot]edu)

Additional instructors and contributors to this course include representatives of NY State Agriculture & Markets and guest instructors from industry.

Course Dates


  • Hybrid course: online modules and two-day in-person session (both online and in-person course participation required.)
    • Online session opens on January 1, 2024
    • In-person session, April 16-17, 2024

Course Contact

Louise Felker
Program Coordinator
lmf226 [at] (lmf226[at]cornell[dot]edu)