When I was approached to teach an ice cream class for children ages 5 to 10, I wasn’t warm to the idea. I have two children, so I know how challenging it is to work with little ones. I feared chaos, lack of attention and a lot of energy. Then I found out that it would be a parent-child course, the element that convinced me to accept the challenge. Sharing the educational responsibility with parents lightened my task, and made the experience even richer.
I came out more inspired than when I went in. Working with those who have no filters, preconceptions or fear of asking questions is beautiful. Children force you to be concrete, to show instead of explain, to let people touch and taste. And all this applies to adults as well.
The experiments that lit the light bulbs
To adapt my course on artisanal ice cream, I turned technical concepts into small practical tests. Some moments became real “wow” moments.
- Fats, where they hide. We shaken cream until it turned to butter. Seeing the liquid separate and the mass form made the idea of fat, texture and creaminess of ice cream tangible.
- Stabilizers, how do they hold water and oil together. First water and oil separated, then we added a powder and stirred. From the group came the nicest comment, “Now they love each other.” Clearer than that.
- AFP (anti-freezing power), what changes with sugar. We compared frozen water with water and sugar. The latter remained liquid below zero, a perfect signal to explain the anti-freezing power and why sugar is not just for sweetness.
These trials made a simple principle clear. When you touch, see and experience, you understand. I will bring this even more into my adult classes to make concepts that often seem abstract immediate.
Ice cream made by them, without ice cream maker
I didn’t have twelve ice cream makers, so each parent-child pair made their own mini ice cream in the bag. Ice and salt outside, mixture inside, a few minutes of stirring as a team, then tasting.
It was a time of pure practice, collaboration and celebration.
Limitless creativity
At the end of the workshop, I asked the children to draw the ice cream of their dreams. They came up with impossible flavors, colors, stories. In September I will collect a selection of these drawings inside the Gelato Project.
This will be a special chapter, because every recipe always comes from an idea that someone dreamed up first.
Do you want to organize a parent-child course?
Looking for a cooking class for children and parents in Zurich-area or Ticino that is hands-on, fun and educational? In the homemade ice cream workshop, children and adults learn together, with sensory activities, simple experiments and a freshly made mini ice cream.
The course is designed for children from kindergarten through elementary school, always accompanied by a parent. No skills are needed; curiosity, play and willingness to experiment count.
I can take the course to schools, speakers, event centers, festivals, businesses. Tables, power and a cold spot are needed; I do the rest. I operate in Ticino & Zurich area. The course can be given in italian, english, french and high-german.
Would you like to organize a parent and child course at your location in Ticino or Zurich? Fill out the form and I will contact you to receive an offer.
Frequently Asked Questions about the children’s ice cream workshop
How long does the children’s ice cream workshop last?
The workshop lasts approx. 1.5 to 2 hours, which can be modulated according to the event.
How many participants can sign up?
We recommend groups of 8 to 12 parent-child pairs, multiple shifts can be arranged on the same day.
Is special equipment needed?
All it takes is tables and a cold spot; I will bring the ingredients and teaching materials.
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