Put on your scientist coat (or just your favorite apron) and get ready for the coolest kitchen experiment of the summer! In this highly interactive, hands-on workshop, we are diving deep into the delicious physics and chemistry of churned frozen desserts.

To keep your energy up while our ice cream mixes churn, Chef will provide a fresh, scratch-made homemade cheese pizza for dinner!

Best of all, you won’t leave empty-handed. Every single guest will get to pack up and take home three 16oz containers of the custom ice creams made during the class to stock your own freezer!

The Scoop Science Experiment Menu

To maximize the fun, each table will focus on mastering a completely different, premium milk- or cream-based ice cream flavor. By the end of the night, we will share the sweet rewards so everyone goes home with a variety pack!

1. The Control Variable: Classic Chocolate Ice Cream

• The Table Focus: Mastering the baseline. This table will learn how heavy cream, whole milk, and premium Dutch-processed cocoa powder bind together. You’ll master the art of tempering a rich chocolate custard base to achieve a deep, nostalgic flavor profile.

2. The Fusion Test: Sweet Strawberry Ice Cream

• The Table Focus: Managing water content in fruit emulsions. Fresh strawberries are packed with water, which can cause unwanted ice crystals. This table will learn the science of macerating and reducing fresh summer strawberries into a concentrated syrup before folding it into a smooth cream base.

3. The Acid & Fat Formula: Tangy Buttermilk & Peach Ice Cream

• The Table Focus: Balancing pH and fats. This advanced cream-based formula introduces tangy buttermilk to cut through the richness of heavy cream. You will pair this velvety, bright base with a swirl of juicy, caramelized summer peaches.

We will also make a quick Carmel Sauce and Hot Fude sauce to go with our ice cream.