Mastering the Art of Signature Ice Cream Recipes

We are already gearing up for the spring and summer seasons with fresh culinary inspiration. Innovative and original flavor pairings in ice cream were the focus of the "Ice Cream" master class, held on April 10 at the Chef University Academy. The session was led by Olha Baisara, a leading technologist in ice cream production, who revealed the secrets of crafting unique flavor profiles to all participants.

Under her expert guidance, we explored truly sophisticated combinations, learning how to elevate classic bases with unconventional notes for stunning results. During the program, we created and sampled a diverse range of premium frozen desserts. Here are a few highlights and secrets from the session:

• Vegan Mango-Passion Fruit Ice Cream in Dark Chocolate: Tropical mango paired with the bright acidity of passion fruit creates a vibrant fruit accord, encased in a delicate yet crunchy chocolate shell. This dessert is 100% plant-based, featuring our latest arrivals: Cocoxim coconut cream (22-24%), sugar-free DiraFrost frozen mango and passion fruit purees, and Zusto sugar substitute.

• Vegan Chocolate Ice Cream with Coconut Topping in Dark Chocolate: A rich chocolate base infused with coconut aroma and hidden inclusions, all coated in dark chocolate. A perfect treat for any gourmet.

• Apricot Mousse Macaron with Ginger: A true tasting breakthrough. The crisp almond shells provided a perfect contrast to the delicate mousse filling, where sweet apricot notes met the piquant kick of ginger. This "ice cream sandwich" format was undoubtedly the most elegant presentation of the day.

• "Kir Royal" Blackcurrant & Prosecco Sorbet: For those who prefer less sweetness, this refreshing sorbet captures the tartness of berries and the crisp aroma of sparkling wine. Due to the alcohol content, this is an 18+ category dessert. Its vibrant lavender hue, achieved using DiraFrost blackcurrant, evokes a carefree holiday mood.

• Cream Cheese Ice Cream with Pear-Vanilla Sorbet: Perhaps the biggest surprise of the day. Using Debic Cream Cheese as a base and premium fruit pulp for the filling, this dessert offers a delicate balance of creamy richness and fruity freshness—a must-try for connoisseurs of original flavors.

• Nougat Glacé: An exotic masterpiece. A fairytale blend of Santo Santaniello and Callebaut nuts, chocolate, and marshmallow-like ice cream. Crunchy, sweet, and weightless yet chewy, it stands out as the ultimate dessert of contrasts.

All creations featured top-tier ingredients from the Best Way Foods portfolio: fruit and nut fillings by Aptunion, Desing, Santo Santaniello, and Callebaut, sugar-functional inclusions by Zusto, dairy products by Campina and Debic, chocolate by Callebaut and Cacao Barry, and functional ingredients from Cookit.

Olha Baisara impressed the participants with her meticulous attention to detail and creative approach to flavor pairing and decoration. Now, combinations like ginger and apricot or cream cheese and pear are no longer a mystery, but a new standard for our team. Explore our range to find all the products featured in these recipes, and check out our video report below to see these creations in action!