Two courses

Pick your length. The first week is the same.

Master Gelatiere is Professional Gelatiere plus a second, advanced week — same room, same machines, same first five days. Monday to Friday, 10:00–16:30 each day, ten places per date, and no premixes at any point. Your place is held for 15 minutes while you pay.

  • Mon–Fri, 10:00–16:30, incl. break
  • Ten places per date
  • Kreuzberg, Berlin
  • Seat held 15 min while you pay
5 daysWeek one

Professional Gelatiere

The foundation, and also week one of Master Gelatiere. From the science of frozen desserts to your first independently produced gelato.

  • 5 days
  • Mon–Fri, 10:00–16:30, incl. break
  • German / EnglishTaught in German. If someone in the room needs it, we switch to English.
  • Max 10 people
  • Certificate of participation

What you cover

  • The science of frozen desserts
  • Sugars, fats, proteins and stabilisers
  • Balancing a recipe from scratch
  • Milk based, sorbetto and vegan bases
  • Vertical and horizontal batch freezers
  • Hygiene, HACCP and cleaning logs
€699per person, incl. 19% VAT
Next date5 to 9 October 2026
7 of 10 places left

Card payment. Your place is held for 15 minutes while you pay.

The full programme, in English and GermanWeek 1 programme (PDF, opens in a new tab)

Day by day

5 days. Open any one to see the morning and the afternoon.

Week 1 — The foundation

Shared with Master

These same five days are week one of Master Gelatiere — same content, same room, same machines.

  1. 01
    Gelato fundamentals and lab orientation
    Morning

    History and science of frozen desserts, and the ingredient families that do the work.

    Afternoon

    Hygiene briefing, machine tour, and a side by side tasting of gelato, sorbetto and granita.

  2. 02
    Formulation, in theory
    Morning

    Sugars in depth (PAC and POD), fats, proteins, stabilisers and emulsifiers.

    Afternoon

    How flavourings shift the balance, then building a classic crema recipe together.

  3. 03
    Applied formulation and your first machine run
    Morning

    Milk based, sorbetto and vegan recipes. You build your own and the group reviews it.

    Afternoon

    Three bases pasteurised, first run on the vertical batch freezer, maturation test.

  4. 04
    Production on both machines
    Morning

    Vertical against horizontal, overrun, and how a real production shift is planned.

    Afternoon

    Two teams, two products, then swap machines. Blast chilling and the HACCP log.

  5. 05
    Creative day: your own gelato
    Morning

    Week recap, then develop your own recipe with a one to one review.

    Afternoon

    Solo production start to finish, group tasting, and your certificate.

10 daysWeeks one and two

Master Gelatiere

Professional Gelatiere plus a second week. The same foundation, then freezing curves, sugar free, vegan, alcohol and your own signature product.

  • 10 days
  • Mon–Fri, 10:00–16:30, incl. break
  • German / EnglishTaught in German. If someone in the room needs it, we switch to English.
  • Max 10 people
  • Certificate of completion

What you cover

  • Week one: everything in Professional Gelatiere
  • Freezing curves and ice crystal control
  • Sugar free, keto and low GI formulation
  • Vegan and alcohol gelato
  • Variegati, stracciatella and praliné
  • Product development and costing
€1,299per person, incl. 19% VAT
Next date5 to 16 October 2026
7 of 10 places left

Card payment. Your place is held for 15 minutes while you pay.

The full programme, in English and GermanWeek 1 programme (PDF, opens in a new tab)Week 2 programme (PDF, opens in a new tab)

Day by day

5 shared days, then 5 more. Open any one to see the morning and the afternoon.

Week 1 — The foundation

Shared with Professional

Identical to Professional Gelatiere. If you have already done that course, this is the week you have done.

  1. 01
    Gelato fundamentals and lab orientation
    Morning

    History and science of frozen desserts, and the ingredient families that do the work.

    Afternoon

    Hygiene briefing, machine tour, and a side by side tasting of gelato, sorbetto and granita.

  2. 02
    Formulation, in theory
    Morning

    Sugars in depth (PAC and POD), fats, proteins, stabilisers and emulsifiers.

    Afternoon

    How flavourings shift the balance, then building a classic crema recipe together.

  3. 03
    Applied formulation and your first machine run
    Morning

    Milk based, sorbetto and vegan recipes. You build your own and the group reviews it.

    Afternoon

    Three bases pasteurised, first run on the vertical batch freezer, maturation test.

  4. 04
    Production on both machines
    Morning

    Vertical against horizontal, overrun, and how a real production shift is planned.

    Afternoon

    Two teams, two products, then swap machines. Blast chilling and the HACCP log.

  5. 05
    Creative day: your own gelato
    Morning

    Week recap, then develop your own recipe with a one to one review.

    Afternoon

    Solo production start to finish, group tasting, and your certificate.

Week 2 — The advanced week

Master only

Everything the second week adds, and the only part Professional Gelatiere does not cover.

  1. 06
    Advanced science: water, ice and freezing curves
    Morning

    Water activity, freezing point depression, and how to read a curve to compare recipes.

    Afternoon

    Build the curves of two bases, then measure serving temperature and scoopability blind.

  2. 07
    Sugars, sugar free and stabiliser systems
    Morning

    Polyols and fibres, keto and low GI formulation, thickeners against emulsifiers.

    Afternoon

    Formulate a no added sugar gelato, blend your own stabiliser, check cost per litre.

  3. 08
    Vegan and alcohol gelato
    Morning

    Plant bases, creaminess without dairy, and what alcohol does to a freezing point.

    Afternoon

    Produce a nut based vegan gelato and churn an alcohol flavour with the late add method.

  4. 09
    Variegati, toppings and special formulations
    Morning

    Inclusions, the defects they cause and the fixes, and regional Italian styles.

    Afternoon

    Cook a praliné, make stracciatella, ripple a base, test a soft serve mix.

  5. 10
    Product development and signature creation
    Morning

    Sensory science, the bliss point, and product development as problem solving.

    Afternoon

    Build your signature product, sensory panel, costing, and your certificate.

Also: Saturdays

For EveryoneMaster Class

A one-day Saturday workshop for hobbyists — no professional course or experience required. Max 10 people, and you can book more than one seat. Ages 16 and over; younger children are welcome at For Families below.

  • Saturdays, 10:00–13:00
  • 3 hours
  • Ages 16+
  • Max 10 people

What the day includes

  • Coffee, cappuccino or tea on arrival — on the house
  • Sicilian granita, made and then tasted with brioche
  • A milk-base gelato — whichever flavour's on that day
  • A sorbet from fresh seasonal fruit, dairy-free
  • 3 litres to take home, your own station — 1 person per station
  • All ingredients, aprons and the machines themselves
  • Taught in German, with English whenever you need it
The full programme, in English and GermanSaturday programme (PDF, opens in a new tab)

Fully booked
  • Three hours, one Saturday
  • Max 10 people, book up to 6 seats
  • Liegnitzer Str. 15, Kreuzberg
€70per person, incl. 19% VAT

Join the waitlist — we'll email you the moment a spot opens. It's first come, first served, so anyone can book it then, not just you.

Fully booked
  • Three hours, one Saturday
  • Max 10 people, book up to 6 seats
  • Liegnitzer Str. 15, Kreuzberg
€70per person, incl. 19% VAT

Join the waitlist — we'll email you the moment a spot opens. It's first come, first served, so anyone can book it then, not just you.

Fully booked
  • Three hours, one Saturday
  • Max 10 people, book up to 6 seats
  • Liegnitzer Str. 15, Kreuzberg
€70per person, incl. 19% VAT

Join the waitlist — we'll email you the moment a spot opens. It's first come, first served, so anyone can book it then, not just you.

Fully booked
  • Three hours, one Saturday
  • Max 10 people, book up to 6 seats
  • Liegnitzer Str. 15, Kreuzberg
€70per person, incl. 19% VAT

Join the waitlist — we'll email you the moment a spot opens. It's first come, first served, so anyone can book it then, not just you.

Liegnitzer Straße 15, 10999 Berlin-Kreuzberg — inside the laboratory.

Coming soon

For FamiliesMaster Class

The same Saturday workshop, run for families. €100 per child, and that price includes a place for one accompanying adult — who stays for the whole session and works alongside them.

  • 1 day
  • 3 hours
  • Ages 6–15
  • Max 6 children

How a family booking works

  • One booking is one child at €100, with one accompanying adult included.
  • Children aged 6 to 15. From 16, book For Everyone instead.
  • The adult must be 18 or over, stays for the entire session and takes part. This is not a drop-off workshop.
  • One adult may accompany two children — the price is still €100 per child.
  • Six children per date, so up to twelve people in the room.

No dates are open yet. The first Saturdays will be published here.

Tell me when dates open

Liegnitzer Straße 15, 10999 Berlin-Kreuzberg — inside the laboratory.

None of these fit?

We also run private and corporate sessions

A team day, a client event, a birthday, or a one-to-one session with Antonio. Built around your group and your date instead of a fixed course, so it is quoted individually.

Get a quote

Before you book

How many people are in a group?

Ten, and never more. The cap exists so that everyone gets time on the machines rather than watching someone else use them.

How long is each day?

Monday to Friday, 10:00–16:30 — six hours split between theory in the morning and production in the afternoon, with a 30-minute break. Every day ends with tasting and documenting what you made.

What language is it taught in?

German by default — the written programme documents are bilingual (English and German) either way. If someone in the room needs English, the class switches to it.

Do I need experience?

Not for Professional Gelatiere: it starts at ingredients and builds up, and it is designed for career changers, chefs adding gelato to a kitchen, and anyone planning to open a gelateria. Master Gelatiere includes that same foundation week before the advanced material.

What is included?

All ingredients and machine time for the full programme, taught inside the production facility, with no premixes at any point. Professional Gelatiere ends with a certificate of participation, Master Gelatiere with a certificate of completion. Travel and accommodation are not included.

Where exactly is it?

Kreuzberg, Berlin. We send the full address by email once your place is confirmed, because the facility is a working production site rather than a public shop.

How do I pay, and what happens next?

By card, on this page. Your place is held for 15 minutes while you pay, so it cannot be sold to someone else mid checkout. Straight after payment you get an email with a login to your course area: the day by day calendar, what to prepare, and any updates from us.

What if I can't make it, or need to cancel?

Contact us as early as possible at marketing@duoicecream.de. We handle cancellations individually for now — see our AGB for the current terms.