A Modern And
In-Depth Study Of
Ice Cream.
Online Ice Cream Courses
You hear it all the time “Ice cream is a science!”
but what does that really mean? It means that every ingredient plays a crucial part in the taste, texture and structure of a scoop. We’re not talking a loaded scoop of bright green mint chip from Thrifty’s (even though I’m a sucker for Thrifty’s Ice Cream haha), we’re talking velvety, smooth and flavorful ice cream.
Once I started to dive deeper in the study of this craft I began to understand why an ice cream base, not the toppings or add-ins, is the real star of the show, how calculating the math and balancing a recipe is key and how to find the best base for the flavor that you want to create. A refreshing Hibiscus Lime Sherbet, Sweet Summer Corn, Spicy Mexican Chocolate. Almost anything you can think of can be turned into ice cream using the right base and understanding your ingredients.
I’m excited to share with you all that I have learned in the launch of this online school. Whether you’re a culinary student, a pastry chef at a restaurant or thinking of one day opening your own shop, I hope these tools and recipes creatively encourage you in this beautiful field of desserts.
Welcome to School of Quenelle!
OUR ICE CREAM COURSES
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Master Ice Cream
This course is all about the science and math behind ice cream. A comprehensive look at the making of a base and how to master the perfect texture. Includes my signature recipes.
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World Of Sorbets
Fruit forward, dairy-free and totally creamy. This course is for to those who have a desire to learn the fundamentals of sorbets. Learn the step-by-step approach to these bases.
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The Magic Of PAC
A short course all about freezing point depression and learning how to calculate PAC value. Alternate sugars in a recipe to achieve your desired scoopability with confidence.
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Finding Your Pastry Style
Dessert is not just about technique, it’s about creativity and emotion. In this course, you’ll learn how to find your pastry voice and create with confidence.
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The Making Of A Quenelle
The egg shaped ice cream looks weird at first, we know, but take your desserts from ‘meh’ to amazing with this handy technique. Tips and tricks to a perfect quenelle.
Shop Our Signature
Quenelle Spoon
Our “School Of Quenelle” spoon is a beautiful addition to any pastry tool collection. Perfect for more rounded, egg-shaped quenelles, chef tasting’s or plating techniques. Made from quality stainless steel and a sleek, rose gold finish.
Shop Our Recipes
View all of our seasonal, custom recipe, available for instant download.
Why I Created This School
During my pastry studies, the subject of ice cream was very minimal. At most, we covered ice cream in one day. If you've studied ice cream even in the most minimal way, you know that there is so much to learn.
There is a lot of information on the internet, but I found nothing to be comprehensive and straight-forward, teaching everything you actually need without the fluff or repetition of recipes. And for me, it didn't feel right just to copy a recipe off the internet and make it.
I committed myself to learning as much as I could throughout the last 10 years: from reading books, journals, attending seminars, online courses, working alongside some great chefs and most importantly through the making thousands of ice creams in my kitchen.
If you're passionate about ice cream, I know these courses will be valuable to you for years to come.
– Chef Allison
Is Culinary School Worth It?
It’s a questions we see often. When it comes to pastry, things get very technical. There’s a lot of science, chemistry and math behind each recipe and in order to understand that properly, one must study well - and the last thing you want to do is burn yourself with hot caramel! On top of that, there’s many layers to pastry. Culinary school is only the beginning, the introduction to these topics. So yes, we think education is important, but as you continue on your journey, you’ll discover that the learning never stops. But it’s dessert, it should be exciting, fun and delicious. So should you continue to study? We always vote yes!
Pastry School Subjects
What People Are Saying
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Chef Tim Hollingsworth
“Chef Allison has an incredible love and passion as a pastry chef. What I respect the most about her is her drive to constantly create. There has never been an ice cream or dessert that she has made that wasn’t innovating, thoughtful or nostalgic.”
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Chef Andrea Dopico
Chef Allison is a unicorn chef that is not only passionate about her craft, but obsessed with perfecting it and sharing that knowledge. Here, you’ll be learning about her favorite dessert in the world and you are in for a treat.”
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Chef Claudette Zepeda
“Magic happens when Chef Allison taps into her Mexican roots and her French training. The creativity she lends to nostalgia in dessert form, especially frozen desserts, is inspiring.”
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Chef Fernanda Covarrubias
“Allison brings pastry to an all new level with soulful and elegant desserts.”
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Chef Patrice Demers
“Allison combines a true passion for pastry with an incredible drive and precision.”
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Maria Nguyen/Founder Art Of Plating
“Allison makes the most delightful desserts with flavors that are fun, delicious and never far from comforting.”
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Chef Milton Abel
“I watch Chef Allison’s scoop reveals on Instagram in awe. Smooth texture and silky consistency. After this course, those will be your ice creams I’ll be watching.”
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Chef Travis Swikard
“When it comes to pastry in my opinion, it takes a great foundation and technique. Allison not only has this, but builds upon it with amazing ingredients, flavors and textures.”
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Chef Ferrell Alvarez
“Chef Allison is that chef that we all admire and follow to stay up on all the current pastry trends.”
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Chef Nicoll Notter
“Chef Allison always impresses us with her unique flavor profiles and individualistic style.”
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Chef Rogelio Garcia
Chef Allison has a great talent for pastry and her attention to detail is amazing. The flavors that she brings together and her creativity are on another level.”