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Lesson 1 / How to Make Gelato: An Introduction1:34
Lesson 2 / How Is Gelato Different from Ice Cream?1:32
Lesson 3 / Do You Need an Ice Cream Maker?2:29
Lesson 4 / Pro Tips to Make Gelato2:02
Lesson 5 / Sicilian-Style Gelato Base5:18
Lesson 6 / Fruit-Based Gelato2:33
Lesson 7 / Pistachio Gelato: How to Make Your Own Pistachio Paste3:04
Lesson 8 / Dark Chocolate Gelato1:58
Lesson 9 / Making Vegan Gelato2:28
Lesson 10 / How to Serve Gelato: Creative Tips to Make Homemade Gelato Even Better2:13
Lesson 11 / Final Thoughts: Let's Get Churning!0:36
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.
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31 of 31 students recommendSee All
Loved this class of Marie's as well. Great teacher....very knowledgeable and conveys the processes of extremely well. Can't wait for more classes from her!
Marie's instruction is clear and easy to follow. I love that she has so many notes accompanying the class, and that she provides numerous recipes which will allow me to put into practice the techniques she's teaching.
Marie is a food writer and translator, recipe developer, food stylist, and passionate cook with a weakness for sweets. Based in Québec 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 behind food and travel blog Food Nouveau, the teacher of popular Skillshare class How to Make French Macarons, the author of dessert eCookbook Sweet Spot: Modern, Better-for-You Dessert Recipes, with Clever Tips to Bake (Mostly) Dairy Free, and Travel+Leisure’s Québec City expert.