Basic Gelato Online Class – Early Bird Presale

Original price was: $92.99.Current price is: $55.99.

Online course at your own pace, accessible forever!

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Have you ever wondered what makes the gelato you buy from your favorite gelateria so incredibly creamy? Have you tried making gelato at home only to be disappointed by the results? Many gelato enthusiasts struggle to achieve that perfect consistency and flavor with homemade gelato.

Without the right knowledge and techniques, making artisanal gelato at home can be challenging. Understanding the science behind the ingredients, mastering the balancing techniques, and knowing the right equipment to use can feel overwhelming. This often leads to frustration and subpar results that don’t live up to the delicious gelato from professional gelaterias.

Our Basic Gelato Course by CucinaLi is designed to demystify the art of making artisanal gelato at home. This comprehensive online course will equip you with all the secrets and techniques you need to create gelato and sorbet that are spoon-perfect every time, using simple home tools like a scale, mixer, stove, and ice cream maker.

⚠️ Early bird pre-sale offer

Take advantage of our early bird pre-sale offer! The course is currently in the conception phase and will be filmed in August, edited in September, and available by the end of September. By pre-purchasing the course now, you will secure a discounted price.

  • 40% discount if you purchase before the end of July
  • 25% discount if you purchase in August and September
  • After the course goes live at the end of September, it will be available at full price

Don’t miss this opportunity to learn the art of gelato-making at a significantly reduced cost!

Course format – Online e-learning

Accessible to Everyone: Whether you’re near or far, my gelato course is now available online! You can access the course via PC, tablet, or smartphone on the new CucinaLi E-Learning platform. The course is pre-recorded, allowing you to watch the video material at your own pace and on your own schedule.

Course content

In this online version of my artisanal gelato course, the content is even more in-depth than my in-person classes, free from time constraints. You’ll dive into the theoretical aspects of raw materials and balancing techniques, along with extensive recipe sections covering every type of gelato, granita, and sorbet preparation you can imagine. Here’s what awaits you!

Course Duration & Format

  • Approx 3 hours of content divided across 8 modules on gelato, its balancing, and production, plus 1 module featuring video recipes where I reveal all my tricks.
  • On top of the video-material, you’ll get instant access to a PDF of over 100 balanced recipes out of the Gelato Project, my living book on Gelato, which constantly grows. With this 100 recipes you’ll get a feel and you can still become a Gelato Project supporter and download the full-living version with hundrets of more recipes!

E-Learning Modules

  1. Introduction (instructor, course, content, community)
  2. What is Gelato (definition, composition, types)
  3. Raw Materials (sugars, fats, MSNF, stabilizers, fibers, water, air)
  4. Necessary Equipment (types of ice cream makers, essential tools)
  5. Formulation and Balancing (basic principles and concepts, software and functionalities, parameters, balancing gelato, sorbets, granitas, recalculating, managing ingredients)
  6. Gelato Production Process (pasteurization, maturation, churning, preservation)
  7. Sorbet Production Process (cold and hot methods)
  8. Procedure with Pacojet / Ninja Creami
  9. Gelato Defects and Common Mistakes
  10. Preview into the Gastronomic Gelato world

Video Recipes

  • White creams (stracciatella)
  • Yogurt creams (greek yogurt ice cream)
  • Egg creams (lemon-scented egg custard ice cream)
  • Ice cream made from dried fruit (pistachio ice cream
  • Sorbets with low amount of solids and infusions (lemon, ginger and basil sorbet)
  • Pulpy fruit sorbets (strawberry sorbet)
  • Granitas (coffee slushie)

Included Materials

  • PDF version of the class material
  • Gelato Project “snapshot” with 100 balanced recipes to get you started (see below all included recipes)
  • Literary references for further study on the subject

100 balanced gelato recipes to get you started

  • Homemade semi-finished products
    • Neutral compounds
    • How to make dried fruit paste
    • How to make vegan milk (dried fruit drinks)
  • Ice Cream
    • Banana
    • Blueberries
    • Bread butter and jam
    • Carrot and ginger
    • Cocoa
    • Cinnamon
    • Coconut
    • Coffee
    • Cheesecake
    • Chestnuts
    • Chocolate – White
    • Crema
    • Double cream & meringue
    • Elderflower & sour cream
    • Fior di Latte
    • Gorgonzola & honey
    • Greek yogurt
    • Hazelnut
    • Honey and rosemary
    • Jasmine
    • Lotus Speculoos Cookie
    • Mascarpone
    • Olive oil
    • Ovomaltine
    • Pandoro
    • Panettone
    • Peanuts/Snickers
    • Pistachio
    • Popcorn
    • Pumpkin
    • Sachertorte
    • Salted caramel
    • Smoked yogurt
    • Spruce buds
    • Stracciatella
    • Strawberry
    • Tiramisu
    • Yogurt
    • Vanilla
    • Walnuts
    • White truffle cream
    • Zabaione (non-alcoholic)
  • Sorbets
    • American Grapes
    • Apple
    • Apricot
    • Banana
    • Blackberry
    • Elderflower
    • Extra-dark chocolate
    • Figs
    • Lemon
    • Lemon, ginger, basil
    • Mango peach melon
    • Melon
    • Passion fruit
    • Plum
    • Raspberry vinegar
    • Strawberry
    • Watermelon and lime
  • Granitas
    • Almond
    • Coffee
    • Lemon
    • Strawberry
    • Traditional almond
  • Gastronomic Ice Cream Recipes
    • Béchamel
    • Butter
    • Butter (smoked)
    • Burrata
    • Ceps Mushrooms
    • Buffalo ricotta
    • Olive oil
    • Parmesan
  • Gastronomic Sorbet Recipes
    • Beetroot
    • Chili pepper
    • Fennel and green apple
    • Roasted pepper
    • Tuna sauce (salsa tonnata)
    • Yellow date tomatoes
  • Vegan Ice Cream Recipes
    • Almonds
    • Cocoa
    • Coconut
    • Hazelnut
    • Peanuts
    • Piña colada
    • Pistachio
    • Vegan Snickers
    • Walnuts and honey
  • Ice Cream Recipes for Pacojet / Ninja Creami (and similar)
    • Pacojet Cream ice cream
    • Pacojet Dark beer ice cream
    • Pacojet Gastronomic Parmesan
    • Pacojet Tuna sauce gastronomic sorbet
    • Pacojet Vegan pistachio ice cream
  • Creative Ice Cream Recipes
    • Snickers Gelato
  • Recipes Covers & Variegates
    • Chocolate coating
    • Salted caramel soft sauce
    • Salted caramel variegation
    • Vegan salted caramel variegation
  • Categories not included in this version (but available in the full Gelato Project)
    • Alcoholic Ice Cream Recipes
    • Fried Ice Cream Recipes
    • Hypoglycemic Ice Cream Recipes
    • Lactose-Free Ice Cream Recipes

Module Quizzes

To enhance your learning, each module concludes with an intermediate quiz.

Final Test & Certificate

Upon completing the course, you’ll take a final test. By answering 80% of the questions correctly, you’ll earn a certificate as a Gelato Maker 🙂

Is this course for me?

If you don’t have an ice cream maker yet, this course will make you want to buy one (and I can help you choose). Besides that, no prior knowledge is required—just a bit of curiosity and a healthy sweet tooth …which keeps us all happier.

Required tools (none)

You can follow the course from wherever you prefer (on smartphone, tablet or PC/Mac) with unlimited access to the material, so you can revisit unclear steps whenever you want.


Unlike an in-person course, you can’t ask questions live (since the course is pre-recorded), but the following resources are available:

  • #CucinaLiOnline Community: An exclusive forum for course participants where I answer questions weekly
  • FAQ Section: Frequently asked questions already answered


Since this is a digital course, cancellations or refunds are not possible, as it’s not feasible to prove non-use of the online material.


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