Available now · 6 languages · Amazon worldwide

The Artisanal Ice Cream Business

How to create, manage and grow a profitable ice cream shop.

By Lucas Alfonsin and Franco Alfonsin

  • Formulation, production, numbers and business in one method
  • Technical recipe book with 15 professional formulas
  • Instant on Kindle · paperback and hardcover shipped worldwide
Cover of The Artisanal Ice Cream Business by Lucas and Franco Alfonsin

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6 languages

English, Spanish, Portuguese, Italian, French and German

4 parts

Formulation, production, numbers and business

15 formulas

Technical recipe book, explained step by step

3 formats

Kindle, paperback and hardcover

Short answer

What is The Artisanal Ice Cream Business, and where can you buy it?

It is the book by Lucas and Franco Alfonsin, master ice cream makers and directors of I.F.H.A. in Buenos Aires, an institute training artisanal ice cream professionals since 1950. It is sold on Amazon with worldwide distribution, in six languages and three formats: Kindle, paperback and hardcover. It covers formulation, production, numbers and business, and includes a technical recipe book with fifteen professional formulas.

Authors
Lucas Alfonsin and Franco Alfonsin
Subtitle
How to create, manage and grow a profitable ice cream shop
Languages
English, Spanish, Portuguese, Italian, French and German
Formats
Kindle, paperback and hardcover
Contents
Four parts + 15-formula recipe book
Where
Amazon, worldwide distribution

What you will learn

Four blocks of work

01

Formulation

Formulate, balance and adjust your own recipes, understanding what every ingredient does inside the mix.

02

Production

Choose raw materials, run the processes, understand refrigeration and machinery, and control quality professionally.

03

Numbers

Work out what a kilo of ice cream really costs, set prices, know your break-even point and put the operation in order.

04

Business

Design a flavour range with criteria, build a value proposition, work on brand and point of sale, and plan an opening properly.

In this book you will learn to

  • Know whether the project can work before signing a lease.
  • Formulate balanced ice cream and develop your own formulas.
  • Calculate costs and set prices that leave a profit.
  • Choose raw materials and equipment according to what you actually need.
  • Build an offer your customers recognise and choose, and your competitors cannot copy.
  • Avoid the six mistakes that hurt an ice cream shop most during its first year.
  • Grow without everything depending on you.

Also inside

15

A technical recipe book of 15 formulas

Fifteen professional formulas, presented so that you understand how each one is built and can develop your own — not so that you depend on a copied recipe.

Three formats

Kindle downloads instantly, wherever you are. Paperback and hardcover ship from Amazon worldwide — you pick the format and see shipping options on the Amazon page before you confirm.

Choose format on Amazon
Lucas y Franco Alfonsin, autores del libro El negocio del helado artesanal

Who wrote it

Lucas and Franco Alfonsin

They are brothers, the third generation of a family working in artisanal ice cream since 1950. Graduates with MBAs, specialised in consulting and business development for ice cream shops, they help entrepreneurs and companies improve product quality, put processes in order and fix profitability problems.

They run I.F.H.A. — Instituto de Formación del Helado Artesanal, where they teach the Master Ice Cream Maker programme. This book gathers what they teach in class, what they apply in the factory and what they see every day in consulting work.

Since 1950+3,500 students4.9★ on Google

Frequently asked questions

Formats, shipping and what is inside

On Amazon, with worldwide distribution, in Kindle, paperback and hardcover. You choose the format and see the shipping options available for your country on the Amazon page.
Not only. It brings together the craft of the master ice cream maker and the management of the business: formulation and balancing, raw materials and processes, refrigeration and machinery, costs, prices and break-even, flavour range, brand, point of sale and opening. It also includes a technical recipe book with fifteen professional formulas, presented so that you understand how they are built and can develop your own.
Yes. It is written both for those about to open, who want to make the important decisions well, and for those who already run a shop and need to professionalise it. Also for the craftsman who masters the product but wants to understand the numbers, and for the entrepreneur who knows business but needs to understand the product.
No. In every language the technical terminology, the units, the market references and even the order of the annexes were reviewed, so that an ice cream maker in London, São Paulo or Munich reads it as if it had been written for them.

The order the book proposes

From good ice cream to a good business.

A recipe can be obtained. A machine can be bought. A shop can be rented. What is hard — and what makes the difference — is knowing which decisions to make when the business is yours.

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Ver en español
6

languages

4

parts

15

formulas explained

3

formats

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