Scoop School: Crafting Ice Cream & Sorbet Like a Pro

Step into the delicious world of frozen desserts, a demonstration workshop where food science, creativity, and pure joy come together in every scoop.

This session is split into two flavorful parts: Ice Cream and Sorbet taking you on a guided journey from foundational definitions to the art of crafting balanced, expressive recipes.

You'll discover what truly makes an ice cream an ice cream: its composition, the role of fats and sugars, how stabilizers behave, and how each element shapes texture and flavor. Then we'll dive into sorbet: unpacking sugar structures, acids, and the formulas behind that perfect, refreshing finish. Along the way, expect practical examples, troubleshooting tips, and unexpected flavor paths: herb-infused teas, savory wine sorbets designed for oysters or sashimi, and beyond.

You’ll also get to taste ice creams and sorbets inspired by flavors from a variety of cultural communities, bringing global creativity into every scoop.

Whether you're a curious home cook or a culinary tinkerer, you'll leave with a much deeper understanding of frozen desserts and the confidence to start creating your own.

Please note: this workshop involves the handling of nuts and other common allergens. If you have a serious nut allergy or are sensitive to traces of certain ingredients, we recommend you do not register.

Instructors, Alex Bilaro, Head Chef of Mmm Umai

Since my formative years, I have always been fascinated by different cultures and the stories told through food. As a child, I used to joke that adulthood meant being able to eat ice cream whenever I wanted and play Pokémon all day. In many ways, that early love of curiosity and indulgence never left me.

During college, I started a small micro-bakery to support myself and occupy my time. Academically, I found I could succeed with relative ease, but baking gave me something deeper: creativity, purpose, and a craft to refine. The encouragement I received from customers and peers gave me the confidence to seriously consider a path in gastronomy.

During the first COVID lockdown in 2020, my late best friend jokingly said, “Imagine if you made gelato.” By the end of that same week, I had bought an ice cream machine. What began as a playful idea quickly became a true passion. Since then, I have relentlessly developed my craft—studying technique, refining formulas, and exploring flavors inspired by cultures around the world as well as my own travel experiences.

I’m especially drawn to unusual ingredients and unexpected combinations, using them not just for novelty, but to tell stories through taste. Nearly six years on, I have created close to 100 flavors and developed a wide range of recipes and base formulas for ice creams, gelatos, and sorbets.

Through this workshop, I hope to share the knowledge, creativity, and practical insight I’ve gained on my journey—and to show that ice cream can be far more than dessert. It can be culture, memory, craftsmanship, and experience in every spoonful.

Event Accomodations

We value inclusion and access for all participants. If you require ASL interpretation, please email us at [email protected] and we will do our best to provide accommodations.

Tickets

KAMA DC is a volunteer-run non-profit and relies solely on individual donations. Tickets for this event include materials for attendees to make their own pupusas, venue fees, and paying instructors for their time, skills, and knowledge. Any additional amount raised from donations from the event will go towards supporting future KAMA DC events. Thank you in advance for your contributions.

It's important to us that our events are accessible to everyone. Please email us at [email protected] if the ticket price is a barrier for you!

About KAMA DC

KAMA DC is a volunteer-run non-profit that seeks to build community through immigrant-led cultural experiences. We provide a platform for immigrants to share their skills and stories with the DC community. Learn more at kamadc.org or @kama.dc.

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