The Art and Science of Frozen Desserts
Master the creamiest, most obsession-worthy frozen treats—without a machine, eggs, or any artificial nonsense.Just real ingredients, real flavour, real ice creams.
let's be real
If you’re still stuck with icy, brick-like “ice creams” that taste more like frozen air than actual dessert… it’s time to level up.
You deserve to eat frozen desserts that feel like they came straight from an artisanal gelato café—but better. And guess what? You don’t need a fancy machine, synthetic stabilizers, or essence-loaded shortcuts to make it happen.
You need this masterclass if you are still searching for your favourite flavour on Blinkit because, nope, you won’t find that salted chocolate hazelnut gelato there— go to mall? Good luck paying ₹250 for ONE scoop of premium gelato lol!😅
This isn’t another “base + essence = ice cream” kind of course.
This is the Art & Science of Frozen Desserts—your A to Z guide to making ice creams, gelatos, yogurts,
sorbets, and more with flavour combos that make people go, “WAIT—YOU made this at home?”
Get now @ ₹2500 ₹1875/- only
What You’ll Learn (and Totally Slay):
How to make creamy, dreamy frozen desserts without eggs, gelatin, GMS, CMC, or machines
The real science behind ingredients, textures, and temperatures—so every scoop is smooth, not icy
How to infuse your wildest flavour dreams—Masala Chai, Hazelnut Chocolate, Mango Chilli, Paan… yup, all of it
Pro techniques that give you full control over taste, texture, and creativity
Smart, simple ways to build layered, ripple-filled, sundae-style creations that look straight-up gourmet
here's your Lesson by lesson plan
Module 1
Madagascar Vanilla Bean Ice Cream
Vanilla, but make it mind-blowingly luxe. Learn how to extract deep, complex flavours from real vanilla beans—this is vanilla like never before.
Module 2
Berry Cheesecake Sundae Cups
Master fruit infusions—fresh or frozen—and learn how to build layers, textures, and pairings like cheesecake bases, compotes, and more.
Module 3
Masala Chai Ice Cream
Explore how to infuse dried ingredients like teas, florals, and spices—whether it’s chamomile, rose petals, or classic chai, you’ll be flavour-flexing hard.
Module 4
Paan Ice Cream
Learn how to work with fresh herbs and greens—think mint, paan, tulsi, rose. Create freshness-packed bases that taste garden-to-bowl fabulous.
Module 5
Hazelnut Chocolate Gelato
Gelato vs. ice cream? We break it down. Learn how to create a dense, creamy gelato with REAL chocolate (not cocoa powder!) and roasted nut butters.
Module 6
Coffee & Rum Gelato
Spice things up with a grown-up twist! This one’s all about adding bold flavour + boozy kicks to your frozen treats.
BONUS
Pina Colada Frozen Yogurt
Light, tangy, tropical—and completely whipped-cream-free. You’ll unlock a new frozen yogurt base that’s customizable and crazy-delicious.
BONUS
Mango Chilli Sorbet
Sweet meets heat in this ALL-fruit sorbet. You’ll learn how to use any fruit to create vibrant, refreshing scoops—no dairy, no drama.
And from here? You’ll be unstoppable.
Once you understand these base techniques, you can create ENDLESS custom flavours,
textures, and combos like a true frozen dessert artist.
Get now @ ₹2500 ₹1875/- only
You'll Get...
1:1 Mentorship
Ask questions, share pics, and get direct feedback from me
Private WhatsApp Community
Real-time support, peer learning, and bonus mini-classes
9 video lessons
Packed with detailed technique breakdowns
24+ failproof recipes
in an easy-to-follow PDF
Lifetime access
so you can come back anytime (yes, even next summer!)
Direct support
from a pro who actually answers your questions
Zero Fluff
Just premium tips, real talk, and jaw-dropping results.
This Course is Perfect For You If...
You’re a flavour-obsessed home cook who’s done with basic tutorials, tired of essence-only options, and so ready to flex those dessert-making muscles.
You’re craving something bold, something customizable, and something you’ll actually be proud to serve. No more freezer fails. No more mystery ingredients. Just clean, creamy, crave-worthy frozen desserts you can make ANY time you want.
Get now @ ₹2500 ₹1875/- only
What if I get stuck or confused?
You get direct mentorship + real-time community support. Ask questions anytime—we’re in this together.
Do I need special tools?
Nope! Most tools are already in your kitchen. I’ll show you where to buy the rest affordably.
Is this better than YouTube?
Way better. You’ll learn techniques, not just recipes. And the science behind each step—so you can bake any bread and know exactly how to make it better. Unlike a recipe you read on the internet, you always have after class support for inspiration, queries and anything else you might need help with.
How long do I have access?
Forever. Yep—lifetime access to all modules, updates, templates, and bonuses.
Are the recipes egg-free?
100% egg-free and tested extensively to be as delicious as any egg-based recipe.
Is this suitable for beginners?
Absolutely! We start with the basics and build your confidence step-by-step.
Why online? I prefer learning in-person.
With video lessons, you get front-row seats to every demo—plus the freedom to rewatch as many times as you like, bake in your own kitchen, and move at your pace. Offline can’t offer that kind of flexibility and lifetime access.
What benefits and support can I expect when I enroll in your baking courses?
See, I respect your time & money. I 💯% know how you’re struggling with spending so much money on new recipes, and so much time trying them only to end up with a bad experience. ⚡I want to you to save your time, effort and money by giving you this ALL IN ONE course, that you won’t find anywhere else.⚡
Frequently asked questions
Meet Me
YOUR Baking coach
Hey, I’m Shubhangi, your passionate baking coach and the founder of Redolence Bakery. My baking journey began with a love for creating sweet treats that soon became too much for my family to handle!
That’s when I began sharing my creations with friends and neighbors, eventually turning this cherished hobby into a thriving home-based business in 2015. By 2018, I fully embraced my dream, converting my childhood home into a dedicated baking lab where I could innovate, create, and teach full-time.
What sets me apart as a baking instructor is my commitment to teaching beyond recipes. I firmly believe in understanding the science behind baking and developing flawless master recipes that serve as the foundation for endless variations. With a background in food science and years of hands-on experience, My goal is to empower my students with the knowledge, skills, and confidence that they need to achieve baking excellence without breaking the bank.
Real talk
There are cheaper courses out there. And there are YouTube videos, sure.
But they won’t teach you how to extract REAL flavour, how to build your own variations, or how to turn a few humble ingredients into a treat that looks and tastes like it came from a 5-star dessert bar.
This class?
Is the upgrade you didn’t know you needed.
Wanna make magic in your freezer?
Sign up now and start scooping like a pro. Your summer is about to get really delicious.