How to Make Gelato: Tips and Recipes to Make the Delightful Italian Frozen Treat

Marie Asselin, Food Writer, Recipe Developer, Food Stylist

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11 Videos (26m)
    • Lesson 1 / How to Make Gelato: An Introduction

    • Lesson 2 / How Is Gelato Different from Ice Cream?

    • Lesson 3 / Do You Need an Ice Cream Maker?

    • Lesson 4 / Pro Tips to Make Gelato

    • Lesson 5 / Sicilian-Style Gelato Base

    • Lesson 6 / Fruit-Based Gelato

    • Lesson 7 / Pistachio Gelato: How to Make Your Own Pistachio Paste

    • Lesson 8 / Dark Chocolate Gelato

    • Lesson 9 / Making Vegan Gelato

    • Lesson 10 / How to Serve Gelato: Creative Tips to Make Homemade Gelato Even Better

    • Lesson 11 / Final Thoughts: Let's Get Churning!

32 students are watching this class

About This Class


If you’ve ever been to Italy or dreamed of travelling there, chances are you’ve heard of gelato, the delightful icy treat made extremely famous by the bestselling book Eat, Pray, Love. But what is gelato? Is it just a fancy name for ice cream?

In this class, I will explain exactly what makes gelato different from ice cream, give you my pro tips to make and serve outstanding gelato, and show you how to make a versatile gelato base you can turn into a variety of flavors, from vanilla bean to blueberry to pistachio, and many more. I will even show you how to make dairy-free, vegan gelato, a tasty variation everyone will love, whether they need to abide by a special diet or not.

Skill level: This class is perfect for all skill levels. Beginners will appreciate how easy the Sicilian-Style Gelato Base is to make, while experienced cooks will find inspiration to expand their sweets repertoire.


Important Note: This class requires the use of an ice cream machine. Find more information about this on the Project Description page and in Lesson 3 of the class.

90 of 90 students recommendSee All

Very informative class!
super helpful! very clear instructions! What a wonderful teacher!
Super clear explanations, adorable teacher, really nice kitchen, excellently edited... and it's about one of the best things in the world. I don't want to be spared a trip to Rome, but this is the next best thing.





Marie Asselin

Food Writer, Recipe Developer, Food Stylist

Marie is an award-winning food writer and translator, recipe developer, food stylist, and passionate cook with a weakness for sweets. Based in Qu?bec City, she's a frequent traveler who loves chronicling her discoveries from around the world and sharing recipes inspired by her trips.

She is the voice of culinary blog Food Nouveau, the teacher of popular Skillshare class How to Make French Macarons, and the author of a dessert eCookbook Sweet Spot: Modern, Better-for...

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