On February 5, a masterclass on making alternative ice cream was held at the Chef University culinary studio with technologist Maria Derkach.
Participants learned how to create healthy, plant-based ice cream to expand their product range and attract new customers. Thanks to the high-quality ingredients from Best Way Foods’ portfolio, they achieved exceptional flavors and textures, particularly in vegan recipes.
The masterclass program featured:
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Coconut cream ice cream with raspberries, no white sugar
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Cherry ice cream on cashew paste, no white sugar
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Gluten-free and sugar-free cone
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Protein ice cream
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Fermented milk ice cream based on kefir
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Caramel ice cream, no white sugar
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“Lassi-Mango” ice cream
Maria Derkach shared up-to-date techniques and professional insights to help participants create innovative offerings for upcoming seasons and stay ahead of culinary trends.
We thank all participants for the inspiring and positive atmosphere! Follow our announcements and join future Best Way Foods masterclasses to enhance your skills and explore new culinary possibilities.
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