Course Details

Spanish-speaking section:

Gainesville, FL

Friday March 1, 2024

9:00 AM - 7:00 PM

English-speaking section:

Gainesville, FL

Saturday March 2, 2024

9:00 AM - 7:00 PM

In-person: $400.00

Online: $150.00 (plus $30.00 CC fee)

*Includes the single-day course, practice recipes, class manual and online coaching (for new businesses).

Register using the form at the bottom of this page.

Leer en español

*Please note that your place in the course will be confirmed upon receipt of payment. If you have any questions regarding the registration procedure, please do not hesitate to contact us by phone: (775) 682-0763 or email:

  • Key Ingredients and Their Functions

    Learn about key ingredients and what roles they can have in our formulation. Chef Pedro will also teach techniques to improve the appearance of popsicles and cover product maturation and optimal serving temperatures.

  • Formulación

    Participants will learn a simple method to formulate, the percentages of ingredients and how to modify the formula without losing its essence. Math will be used to convert formulas to metric units.

  • Emerymark Equipment

    Hosts will present Emerymark popsicle and ice cream machines and demonstrate how the equipment is an ideal solution for frozen dessert businesses, featuring impressive capacities, guarantees, competitive pricing and after-sales service.

  • Practice

    During the course, attendees will practice crafting paletas using a range of provided ingredients and the demonstrated formulation techniques. Additionally, they will acquire skills in decorating the paletas to add a unique and personalized flair. For participants engaging in the online portion of the popsicle course, you'll have access to view the practice sessions virtually and can ask questions in real-time.

  • Production Cost

    We will analyze the production expenses associated with ice pops, explore strategies for enhancing cost-efficiency and factor in any indirect costs to establish the final sale price.

About the instructor

Chef Pedro Aparicio

For more than 15 years, Chef Pedro Luis Aparicio has been dedicated to the art of frozen confections, specializing in paletas. He is the proud owner of a successful paleta store and wholesale ice cream manufacturing venture, though his passion for pops extends beyond creation; He’s had the privilege of instructing hundreds in the art of crafting these delectable treats.

Chef Pedro’s culinary journey has taken him across Mexico and the United States, where he has collaborated with esteemed chefs to create unique and flavorful paletas that blend tradition with innovation. With this experience, Pedro Luis has developed a deep understanding of both the US and Mexican markets, offering a diverse range of flavors of classic and new combinations.

Testimonial from national Paleta Champion

Since I already had a good understanding of the basics, Evan at Emerymark connected me with Pedro from Honey Scoop for a virtual 1:1 training. The depth of information and science behind building recipes and choosing ingredients was PRICELESS! His openness to questions and comments made the time we spent together (virtually) comfortable.

I have since made adjustments to my recipes and felt so confident in them that I participated in the 2023 Paleta Competition and WON!!! Without Evan, Pedro, and my husband, I would still be making subpar paletas. I highly recommend Honey Scoop's course and hope to work with Pedro when I start to make my own ice cream.

- Nikki Neboshynsky, owner of Tasty Toucan in Stevensville, MD