Ice Cream Making Challenge


Group Sizes 5-150

Duration: 1 to 3 hours

Location: Nationwide

  • Ice Cream Making
  • Custard and sorbet making
  • Churning and dry ice
  • Time management
  • Creativity
  • Communication and organisational skills



In our Ice Cream Making Challlenge you are the new owners of an ice cream shop in a prime location, working as a team you must make your own flavours of ice cream or sorbet from raw ingredients and produce a new range of amazing ice creams to eat in or take away. We will bring all the expertise, ice cream machines and even some dry ice for the theatrical side of ice cream making! Could you be the next Benny and Jerry's or Hagen Daaz in our Sundae School ice cream making challenge

Event Outline

Your guests will arrive to a warm welcome from our Ice cream making team, your event host will divide the group in to sub teams, and give introductions to the chefs & assistants and a summary about the challenge ahead.

We will begin with a warm up team exercise to engage the group in the activity, this will be followed by health and safety and some housekeeping from your event host, who will then hand over to the chef(s) for a demonstration on to make fresh ice cream and sorbets. This includes custard making, cooling, churning, flavours & textures and use of the ice cream machines and the use of dry ice (depending on venue consent and availability). Teams will also have to make some chocolate toppers and “tuille” baskets or ice cream cones.

The teams will then have to create a unique ice cream  which is marketable for in house and as a take away option, we will provide a vast range of flavours, fruits, toppings, drizzles and an array of sundae glasses to inspire the group. In addition to creating and making a unique ice cream dish, the teams will also have to produce a branded menu board.

Finally the teams will present their Ice Cream creations to the group, with the chef and event manager casting their final vote to the winning team. Judging criteria will be based on taste and texture, teamwork, concept  and branding.

What’s included?

  • Michelin Star Trained chefs with professional event managers
  • A dedicated project manager who will liaise with you directly and other companies involved on the day.
  • Public liability for up to £1,000,000
  • Risk Assessments and Haccaps
  • All Specialist equipment, ingredients and recipes.
  • Medals and Aprons
  • All pre-event and onsite event management with a follow up and feedback if required.
  • We will do our upmost to give you an outstanding event, and to deliver the desired outcomes and objectives which you have requested and ensure that everyone has a totally enjoyable, unforgettable and rewarding experience.
  • Within 2 working days we will be in contact with your feedback and share memorable photos taken by our event managers with you within 5 working days.

Additional Extras to consider

  • Photography and filming
  • Venue finding services
  • Facilitation
  • Prizes
Best Summer Corporate Ideas and Events

Ice Cream Making Challenge

12:00 Ice Cream Making crew arrive onsite and set up, this can be at any venue or location nationwide and beyond.

13:50 Room is set and our event host will meet your point of contact.

14:00 We warmly welcome your guests and explain what is to be expected of them, guests are put into teams (unless pre-selected) and go to their colour coded cooking zones. Hats and aprons are put on and a Head Chef (who will be awarded the head chef hat) is appointed by each team

14:15 Some good housekeeping with a health and safety briefing relevant to the tasks and venue is given by our host followed by interviewing the head chefs from each team, the briefing and warm up session is rounded off with a “yes chef!” from each team.

14:20 A demonstration is given by our chef(s) relevant to the menu or challenge, this may be on a big screen for larger groups so all the guests can see and understand the technical skills that are required such as knife skills presentation techniques and good food practices.

14:40 Guests make custards, sorbets and churn ice creams

16:00 Cooking concludes, and teams pitch their new ice-cream brand to the judge, and convince them why theirs is the best!

16:20 The winning team is announced, medals awarded and proud photo moments for the winning team are shared. During the event debrief your host and chef will share the most amusing moments and highlights from the activity and conclude with thank you’s and goodbyes.

16:30 Event crew commence derig (we leave the event space clean and tidy)


``The organisation of the day was excellent and from the start we were made to feel comfortable asking questions and suggesting ideas for how the day could be specifically tailored to meet our needs.``

Testimonial Food Standards Agency
Food Standards Agency

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