Beginner Gelato Making Course in Malaysia
Learn to make authentic gelato from scratch. This hands-on beginner course in our Iskandar Puteri (Johor) lab teaches the science and the craft behind a smooth, balanced, scoopable gelato — no experience needed.
What you'll learn
You'll learn how the core ingredients — milk solids, sugars, stabilisers and flavouring pastes — work together to create texture, sweetness and the right freezing behaviour. Then you'll put it into practice: weighing, mixing, pasteurising and churning your own gelato, and seeing how small changes to a recipe change the result in the tub.
Who it's for
Aspiring gelato makers, café owners who want to produce in-house, and F&B entrepreneurs building a dessert menu from scratch. No background in gelato or pastry is required — just the curiosity to learn. You'll leave able to produce consistent, quality gelato on your own.
How it runs
Small-group, fully hands-on sessions on professional equipment in our Johor lab — you make the gelato yourself rather than just watching, and take home reference recipes and notes. Ready for more? Step up to our Advanced Gelato Making Course for formulation control and commercial scaling.
Founder of Froyoo
The Essential Gelato Making training gave our founding team exactly the foundation we needed — the ingredient science, hands-on production on the Carpigiani batch freezer, and the business thinking behind consistency and quality. We came in with an idea and left with the confidence and know-how to actually build our gelato business.
Cafe Founder (Batam Indonesia)
I came to learn whether I could make authentic Italian gelato to a real professional standard — and I left convinced. When I compared my own gelato against shops already on the market, the difference was obvious. Carrying it five hours back to Batam let my stakeholders taste that difference for themselves, before we invested a cent in machines.
Book the Beginner Course
New to gelato? This is where to start. Tell us your goals and timeline and we'll get you booked in. Prefer to outsource production instead? See our OEM gelato production. Got questions? Read our FAQ.