Vegan Gelato Naturale Course 2026

Vegan ice cream is often considered a compromise: less creamy, less structured, less satisfying than traditional ice cream.

This online video course was created to demonstrate, in a technical and concrete way, that with the PRESENTI METHOD this is not the case.

Through a precise, informed and structured approach, you will learn that vegan ice cream can achieve the same level of creaminess, stability and sensory pleasure as milk-based ice cream, without using animal ingredients or industrial shortcuts.

It is not about replacing milk.
It is about understanding the structure.

During the course, we will take an in-depth look at:

• The Presenti Method for vegan ice cream
• The correct use of stabilisers and natural fibres, understanding their real function within the structure
• The management of water, solids, sugars and freezing point in the absence of milk and milk proteins
• Clean label solutions to build body, structure and stability in vegan ice cream

Each lesson is designed to provide you with concrete and applicable tools, allowing you to understand what you are doing, why you are doing it and how to correct any imbalances.

The goal is not to imitate traditional ice cream.
The goal is to design a technically correct plant-based ice cream that offers:

• Creaminess
• Cleanliness on the palate
• Stability over time
• Real sensory pleasure

This course is designed for professionals and artisans who want to control every variable in the recipe, design consciously, and bring vegan ice cream to the same level of rigour and precision as classic artisan ice cream.

If you want to stop experimenting and start building solid, replicable, and structurally correct formulas, this course is the tool you’ve been missing.