What’s on the Menu:
Andia’s Go-To Ice Cream Base
Strawberry-Rhubarb Ice Cream
Couch Potato Ice Cream with Chocolate-Covered Potato Chips
Andia Xouris knows that ice cream is a science before it's a treat. As the founder of Andia's Ice Cream in North Carolina, she's spent years perfecting bases and inclusions that turn a simple scoop into something worth talking about. In this pre-recorded livestream class, you'll learn to make two of her most popular flavors: Strawberry Rhubarb and Couch Potato.
We start at the foundation, whipping up a rich, well-balanced base that's the backbone of any good ice cream. From there, Andia walks you through building out each flavor's signature inclusions. For Strawberry Rhubarb, that means cooking down a vibrant compote that balances the tartness of rhubarb against ripe summer strawberries. For Couch Potato—a flavor whose name will make total sense when you taste it—you'll make three separate components: chocolate-covered potato chips for crunch and salt, fudgy brownies for richness and chewy, white chocolate-coated phyllo for a bit of unexpected texture.
Once your components are ready, Andia shows you how to fold and layer them into your base so that every bite has a good ratio of cream to mix-in, rather than one over-loaded scoop and a dozen bland ones. By the end of class, you'll understand not just how to make these two flavors, but how to think about building your own combinations at home using what's in your kitchen or what's in season.
Note: Andia recommends having a home ice cream maker in order to easily follow her recipes.
About Andia: As the only female Grand Master Ice Cream Chef in both the South and Southeast regions of the United States — and one of only a handful of two-time Grand Master winners in the country— Andia Xouris stands out among an elite group of ice cream chefs across the nation. This stay-at-home mom turned business entrepreneur serves as CEO and Co-founder of Andia's Ice Cream, a beloved family business with multiple locations in North Carolina, complete with a flourishing catering division and national shipping department that satisfies sweet tooths internationally through the gourmet food platform Goldbelly. As a trainer and American Ambassador for Carpigiani, the world's leading ice cream equipment manufacturer, and as Co-Chair of the Education Committee for the North American Ice Cream Association, she is deeply committed to shaping the next generation of ice cream artisans — both on the global stage and across the industry at large.
A James Beard fellow and the force behind a brand that USA Today has ranked among the Top 10 Ice Cream Shops in America four years running, Andia has become one of the most recognized names in her craft, earning national features on Good Morning America, Southern Living Magazine, and more. Born in Cyprus and immigrating to the United States at age six, she blends her Greek heritage with a fearless passion for innovation — crafting premium, inclusive flavors inspired by her Cypriot roots and a deep curiosity for other cultures, and turning wild ideas into household favorites.
Beyond her craft, Andia passionately advocates for community and education — mentoring young business professionals across North Carolina and giving back in ways that extend far beyond the scoop. She pours that same passion into her philanthropic work, dedicating herself year-round to organizations like Frankie Lemmon, Raleigh's beloved school and development center where children of all abilities learn and grow together; Duke Children's Hospital, one of the top children's hospitals in the country; and more. Her journey is an inspiring testament to creativity, leadership, and the belief that the sweetest thing you can do is give back.
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