About the Instructors

Chef Pedro Course Demonstration

Evan Waldt and Crys Ruiz

Evan and Crys bring extensive experience in paleta and ice cream production, having trained with various paleta chefs and developed expertise in recipes and best practices for pops. Their expertise has been recognized through podcast features with NICRA, further solidifying their reputation as industry leaders. They also created and ran the first-ever North American Ice Cream Association Paleta competition. Additionally, Evan teaches Frozen Novelty at Penn State’s Ice Cream 101 Course. In this course, they will cover the production of both dairy and non-dairy pops, including fruit and non-fruit varieties, while teaching different recipe styles.

Course Details

Date Icon Spanish-Speakers: April 5, 2025
Date Icon English-Speakers: April 6, 2025
Time Icon Time: 9 AM – 5 PM
Location Icon Location: Savannah Square Pops

About the Course

Key Ingredients and Their Functions

Learn about key ingredients and what roles they can have in our formulation. Chef Pedro will also teach techniques to improve the appearance of popsicles and cover product maturation and optimal serving temperatures.

Formulation

Participants will learn a simple method to formulate, the percentages of ingredients, and how to modify the formula without losing its essence. Math will be used to convert formulas to metric units.

Emerymark & Ataforma Equipment

Hosts will present Emerymark popsicle and ice cream machines alongside with Ataforma popsicle/paleta molds to demonstrate how the equipment is an ideal solution for frozen dessert businesses.

Practice

During the course, attendees will practice crafting popsicles/paletas using a range of provided ingredients and the demonstrated formulation techniques. Additionally, they will acquire skills in decorating the finished product to add a unique and personalized flair.

Format & Focus

Please note, this course is exclusively offered in-person and is designed to elevate your popsicle/paleta production techniques. Join us for this immersive experience to refine your production process and create high-quality frozen treats!

A Quick Look at Our Past Courses

Student Displaying Paleta Production
Chef Pedro with Student
Course Ice Cream Production
Chef Chacon with Student
Chef Chacon Teaching Class
Chef Chacon Teaching Class
Chef Chacon Teaching Class
Chef Chacon Teaching Class

What’s Included

  • Free recipe book
  • Follow-up consultation call with ICES instructors
  • Hands-on experience creating authentic paletas

What to Bring

  • Comfortable, closed-toe shoes
  • A head covering
  • Food service attire
  • A laptop or tablet

Pricing

Course Total: $450

$150 deposit that goes toward the final cost of the course.

Important Notes:

This course is limited to 10 spots only.

Failure to attend does not allow for refunds, as your spot is reserved.

Hear from the Specialists

Listen to podcast interviews with Evan and Crys, your course instructors, as they share their expertise in the frozen dessert industry.

Video Highlight

Sign-Up Instructions

To register:

  1. Call or email us to secure your spot.
  2. Payments will be processed via QuickBooks invoice (credit card fees may apply).
Contact Us to Register