Ice Cream and Frozen Desserts

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Ice Cream and Frozen Desserts

Early Admission pricing until 26 Jan 2026 Starts February 9, 2026
€273,00 €390,00

VAT Exemption - article 261 4. 4° a of the CGI

Welcome to the Ice Creams and Frozen Desserts module — a refreshing exploration into the chilled side of French pastry arts 
Total learning hours: 10-13 hours
Start date: February 09, 2026
Access: 3 Months
Language: English (video in French with English dubbing and subtitle options)

What's Included

  • Step-by-step recorded lessons for every recipe
  • Live drop-in Q&A sessions with our pastry chefs
  • Personalised feedback on your work
  • Flexible learning and submission deadlines
  • Earn an Online Certificate
  • Downloadable recipe book

Save 20% on this module when you purchase as part of the Online Professional Certificate in French Pastry Arts

Learn more
Recipe videos are filmed in French with English dubbing and subtitle options available
Recipes

In this module, you will explore three exceptional recipes, each chosen to showcase a unique application of ice cream and frozen desserts.

Frozen Lemon

A refined Mediterranean-inspired dessert featuring tangy lemon sorbet served in a hollowed lemon shell, balancing acidity and sweetness with elegant, minimalist presentation.

Milk Chocolate & Peanut Popsicles 

A contemporary frozen dessert of creamy milk chocolate ice cream coated in a crisp peanut shell, combining indulgence with refined technique for a playful yet elegant treat.

Vanilla Strawberry Vacherin

The Vanilla Strawberry Vacherin is a classic frozen dessert that combines layers of crisp meringue, vanilla ice cream, and strawberry sorbet.
Equipment

Equipment 

Our pastry modules have been designed for home study, using the tools and space available in a standard kitchen.

Most items can be substituted with what you already have at home, as long as they perform a similar function and allow you to complete each step safely and accurately.

Below is a sample list of equipment used across all the recipes in this module. You will receive a full, detailed equipment list upon enrollment in the course.

  • Saucepans
  • Mixing bowls
  • Electric mixer and whisk attachment 
  • Hand whisk
  • Spatula / rigid / silicone 
  • Scraper / bowl scraper
  • Knife
  • Thermometer
  • Measuring cup / measuring jug
  • Sieve
  • Rolling pin
  • Baking sheet
  • Parchment paper
  • Cling film
  • Guitar sheet (acetate sheet)
  • Ring mold (7 cm)
  • Flower-shaped cutters (set of 3)
  • Piping bag and Piping tips (10 mm and 12 mm)
  • Scissors
  • Ice-cream maker / ice-cream churner
  • Ice-cream bar molds
  • Popsicle sticks
  • Sphere molds (3 cm and 2.5 cm)
  • Stick blender / immersion blender
Ingredients

Ingredients

Below are examples of the ingredients included in the recipes of this module, beyond what would typically be found in a standard kitchen.

You will get a full list of ingredients for each recipe at the start of each module when you log in to the learning system

  • Lemons 
  • Sugar 
  • Salt 
  • Water 
  • Lemon juice 
  • Sucrose 
  • Powdered glucose 
  • Sorbet/ice cream stabilizer 
  • Peanuts 
  • Whole milk 
  • Cream 
  • Egg yolk 
  • Inverted sugar syrup 
  • Milk chocolate
  • Cocoa butter 
  • Egg white 
  • Icing sugar 
  • Glucose powder 
  • Dextrose Powdered 
  • Gelatin 
  • Vanilla bean pod
  • Sugar paste/Fondant icing

By the end of the Module, you will be able to:
  1. Understand the structure and key components of classic and modern frozen desserts
  2. Apply French techniques to the preparation of ice creams, sorbets, parfaits, and meringue-based frozen desserts
  3. Use the appropriate equipment and tools to achieve professional textures and finishes
  4. Assemble multi-component frozen desserts with balance, precision and visual appeal
  5. Troubleshoot common issues related to churning, layering, and freezing
  6. Evaluate your finished products using a professional checklist for quality and presentation
  7. Confidently reproduce three refined frozen dessert recipes to a professional standard

Meet your instructor - Allen Cartignies

In addition to obtaining his Technical Certificate and his Diploma in Scientific and Technical University Education, Allan Cartignies joined Les Compagnons du Devoir and traveled around France for 5 years. 

In 2018, he joined the École Nationale Supérieure de Pâtisserie as Assistant Chef Instructor and joined the École Ducasse - Paris Studio in 2019 as a Pastry Chef Instructor.

Today, he puts his expertise at the service of École Ducasse - Paris Campus, as a Pastry Chef instructor where he teaches the art of Pastry to French and international students.

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