About us
IFHA
The Artisan Ice Cream Training Institute
At IFHA we don’t just train ice cream makers. We help you turn a passion for artisan ice cream into a profitable business.
Family since 1950
Three generations of ice cream makers
Happy students
3,500+ Students
Trained in our ice cream courses and professional programs, around the world.
Who leads the institute
Three generations, 75+ years of family experience and one purpose
The institute is led by brothers Lucas M. Alfonsin and Franco G. Alfonsin. Both hold a bachelor’s degree and an MBA, and they are the third generation of a family of ice cream makers. They teach, consult and train artisan ice cream professionals internationally, and they wrote the book that sets out the method they teach. Their work combines academic training, hands-on technical experience and a business mindset applied to the ice cream industry. Read our family story →
Lucas M. Alfonsin, MBA
Director · Master Ice Cream Maker
Third generation. The technical side of the institute: formulation, processes and teaching artisan ice cream internationally.
Franco G. Alfonsin, MBA
Director · Master Ice Cream Maker
Third generation. The business side of the institute: costs, pricing, feasibility and consulting for the ice cream industry.
The story behind IFHA
A family of ice cream makers since 1950
75+ years of family history, now at the service of a new generation of ice cream makers.
1950
The origin
Gumersindo “Coco” Alfonsin joins Maprico S.A.
It all began in the 1950s, when Gumersindo Alfonsin (“Coco” to his grandchildren and friends), still a teenager, went to work at Maprico S.A., a pioneering company that produced ingredients for the bakery, dairy and ice cream industries. There, Coco discovered his passion for artisan ice cream and learned the processes, techniques and secrets of the trade from the inside.
The 1970s
The leap
He leaves the company’s management and starts a legacy
After more than two decades in the industry, in the 1970s he stepped down as the company’s director to go his own way, and laid the foundations of what would become a family legacy.
1978
The school
Coco founds his school for artisan ice cream makers
In 1978, wanting to share what he knew, Coco founded a training school for artisan ice cream makers in Buenos Aires with his sons Claudio and Gabriel. Argentina was going through hard times, and the school was created to train ice cream makers from scratch and help them turn their passion into a profitable business. It became one of the leading references of its time.
50+ countries
Going global
A worldwide reference in ice cream training
Over the years the school grew and trained thousands of ice cream makers in more than 50 countries, becoming a worldwide reference in its day. Master ice cream makers Lucas and Franco Alfonsin led its training and consulting work around the world, carrying the family legacy forward.
2020
The legacy
Coco Alfonsin passes away
In 2020 the pandemic took Coco from us, and with him the person who held the business together. Lucas and Franco kept teaching and consulting without a break for the next four years. Meanwhile, the craft was asking new questions: online training, new machinery, cost management, process certification. Answering them called for a new structure, and it became clear that the training Lucas and Franco had in mind needed a new institute.
2024
IFHA
We launch IFHA – Artisan Ice Cream Training Institute
In 2024, together with much of the team, we closed the chapter of Coco’s school and founded a new institute: IFHA – Artisan Ice Cream Training Institute (Instituto de Formación del Helado Artesanal). Our mission is to renew and modernize ice cream education, and to train the leaders the industry will need tomorrow.
2026
The book
We publish “The Artisanal Ice Cream Business”
In August 2026 we published The Artisanal Ice Cream Business, the book by Lucas and Franco Alfonsin. For the first time, the method we teach is written down in full as a practical guide: how to start, run and grow a profitable ice cream shop. It’s written both for people opening their first shop and for owners who want to organize their business and make it more profitable. It includes 15 technical formulas, explained so you understand how each one is built, and it’s published in ten languages.
Available on Amazon in Kindle, full-color paperback and hardcover. As an Amazon Associate, IFHA earns from qualifying purchases.
Where we teach
IFHA Labs, our ice cream lab
Hands-on classes take place in our own lab in Buenos Aires, with the same machines and display cases you’ll find in a real ice cream shop.
How we teach
A model that combines online learning, personal guidance and hands-on practice in our lab
Online, live and recorded
A virtual campus with exclusive content, so you can study from any country. Our English programs are recorded and self-paced.
Hands-on practice at IFHA Labs
In-person practice in our lab, with real production machines and a display case.
No experience needed
Our programs start from zero: from formulation to running the business.
Our own certificate
QR-verifiable certificates you can share on LinkedIn.
Institutional backingISO 9001ISO 27001QR-verifiable certificates
What makes IFHA different
At IFHA we combine the tradition of artisan ice cream with up-to-date technical knowledge. Our model brings together hands-on classes in our lab and a virtual campus with exclusive content, so students anywhere in the world can learn the craft properly, from formulation to the numbers.
We have also built an international community of graduates that encourages networking among industry professionals, and beyond technique we give strategic advice so our students succeed in their own businesses. Results of our training programs, as we measured them: 3 out of 4 graduates start their own project when they finish, and 100% say they improved the quality of their recipes and feel ready to open their own ice cream shop.
Our mission
To train and inspire our students to become international references in artisan ice cream, and to support them throughout the whole journey.
Our vision
To train professionals who can lead in the global market and drive the sustainable growth of artisan ice cream.
01
Market knowledge
Consulting experience in more than 50 countries, to help you stand out wherever you are.
02
New technology
We bring the latest technology into our courses at IFHA Labs, so you learn with the tools of modern artisan ice cream production.
03
Ongoing support
We stay close to our graduates, with guidance and resources after they finish their training.
04
Expert team
Our instructors specialize in different areas of the craft and tailor their answers to each student’s needs.
05
Global networking
A strong network of students and ice cream professionals around the world, opening the door to collaboration and shared growth.
06
Exclusive tools
Tools you get through our programs: the IFHA Costing & Formulation Sheet, the IFHA Universal Balancing Table and the IFHA Thermal Flowchart, ready to use in your own kitchen.
Our programs
Choose where to start
Start with the book, or go straight to a full program. Our English programs are recorded and self-paced, and pre-enrollment is open at an early-access price. New to the business side? Watch our free webinar.
To get started
Book: The Artisanal Ice Cream Business
A practical guide to the method we teach. Kindle, paperback and hardcover.
See it on Amazon →
10 recorded modules · 1-year access
Flex Intensive Course
The technical foundations at your own pace, from formulation to sales, with a 1-on-1 live session.
Pre-enrollment open →
Trusted by 3,500+ students
Our Google ratings
Don’t just take our word for it: read real reviews from people who trained at IFHA Labs. They were written in Spanish, and we translated them for you.
5/5
I took the ice cream course with Lucas and Franco and it was an amazing experience. They’re super kind, professional and passionate about what they do. They have a lot of experience, and the best part is that they share everything genuinely. I learned so much, not only about artisan ice cream but also about how to start my own business. The classes were fun, practical and really well organized. You truly learn, with real examples and lots of useful tips. 100% recommended!
VFValerio Ferrara
5/5
I took the Master Ice Cream Maker course and it was an extremely complete experience. It covered all the fundamentals of artisan ice cream, from theory to practice. The instructors were very clear and professional in every class, which made learning easy the whole time. I highly recommend this course to anyone who wants serious, solid training in the field! 10 out of 10
EVEmilio Vinzon
5/5
My experience at IFHA was a very complete learning experience, with good content that’s easy to understand. The instructors show a high level of knowledge, success stories and experience. I’m leaving with new knowledge, new tools and a much broader view of the ice cream world. Definitely an experience I’d recommend.
JQJorge Quijada
Frequently asked questions
What people ask us most before enrolling
Do I need previous experience?
No. Our programs start from zero, with no previous experience needed: from formulation to running the business.
Can I study from another country?
Yes. Our English programs are online, recorded and self-paced, and you pay in USD from any country. Pre-enrollment is open. Pre-enrolled students get first access as soon as the English edition opens, and keep the early-access price. We have trained students in more than 50 countries.
Is the certificate verifiable?
Yes. You receive a QR-verifiable certificate that you can share on LinkedIn.
Where is IFHA Labs?
At Av. Libertador 405, San Fernando, Buenos Aires, Argentina (CP 1646). It’s our own lab, where our in-person classes take place.