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
2 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
2 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

For EveryoneMaster Class

A one-day workshop for hobbyists — no professional course or experience required. Each month below shows its own price, group size and ages.

Pick a month

01/2026

October

Sold out

€70 per person

02/2026

November

4 days still open
Special for kidsKids aged 6–15 come on a pair ticket, with a parent or another adult aged 18+ who stays for the whole class.

€85 per person · €140 per pair

Special for kids

New: pair tickets

The same hands-on workshop, now with pair tickets: €85 per person, or €140 for two people sharing one station — bring a friend, your partner or your child (6–15). Ten stations and up to three pairs per date. Ages 16 and over; a child under 16 comes only as part of a pair, with a parent or another adult aged 18+ who stays for the whole class.

  • 10:00–12:00
  • 2 hours
  • Ages 16+, or 6+ in a pair
  • 10 stations · up to 3 pairs

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
  • More than 2 litres to take home — one station per single or pair
  • All ingredients, aprons and the machines themselves
  • Taught in German, with English whenever you need it
The full programme, in English and GermanProgramme with pair tickets (2 h) (PDF, opens in a new tab)

7 of 10 seats left
  • Two hours
  • 10 stations · up to 3 pairs (max 13 people)
  • Kreuzberg, Berlin
€85per person, incl. 19% VATor €140 per pair
Choose your tickets
Single€851 person, own station
1
Pair€1402 people, one station — two adults, or a child aged 6–15 with a parent or adult 18+Sold out for couples

Total · 1 person€85

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

7 of 10 seats left
  • Two hours
  • 10 stations · up to 3 pairs (max 13 people)
  • Kreuzberg, Berlin
€85per person, incl. 19% VATor €140 per pair
Choose your tickets
Single€851 person, own station
1
Pair€1402 people, one station — two adults, or a child aged 6–15 with a parent or adult 18+1 of 3 pairs left
0

Total · 1 person€85

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

Only 1 left
  • Two hours
  • 10 stations · up to 3 pairs (max 13 people)
  • Kreuzberg, Berlin
€85per person, incl. 19% VATor €140 per pair
Choose your tickets
Single€851 person, own station
1
Pair€1402 people, one station — two adults, or a child aged 6–15 with a parent or adult 18+Sold out for couples

Total · 1 person€85

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

8 of 10 seats left
  • Two hours
  • 10 stations · up to 3 pairs (max 13 people)
  • Kreuzberg, Berlin
€85per person, incl. 19% VATor €140 per pair
Choose your tickets
Single€851 person, own station
1
Pair€1402 people, one station — two adults, or a child aged 6–15 with a parent or adult 18+1 of 3 pairs left
0

Total · 1 person€85

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

Kreuzberg, Berlin — inside our production laboratory. The exact address comes by email once your place is confirmed.

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.