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This basic Italian gelato cake is a no-churn ice cream cake made with creamy hazelnut gelato, darkish chocolate, and a crunchy cookie base—good for summer season events and birthdays!
Whether or not it’s a birthday or a dinner with associates, this basic Italian gelato cake is a assured hit.
And the perfect half? You don’t want an ice cream maker!
In Sicily, the place I grew up, ice cream truffles, or gelato truffles, and semifreddo are an enormous a part of summer season.
Each pastry store has them, in every kind of flavors—pistachio, hazelnut, chocolate, strawberry—you title it.
It is the go-to dessert when it’s sizzling outdoors and also you need one thing chilly, creamy, and candy. I’ve all the time beloved them, so in the present day I’m excited to share my favourite do-it-yourself model with you.
It begins with a crumbly base produced from cookies, then will get layered with creamy hazelnut gelato (sure, do-it-yourself!), toasted hazelnuts, and a crisp layer of darkish chocolate.
It appears to be like tremendous fancy however is definitely very easy to place collectively and tastes similar to those you’d discover in a small Sicilian pasticceria.
And in the event you love Italian frozen desserts as a lot as I do, do that Nutella gelato, the well-known Sicilian Lemon granita, or this scrumptious chocolate semifreddo.
Components
You solely want just a few fundamental components to make this gelato cake recipe, most of them would most likely be in your pantry already:
Hazelnut butter: Hazelnut butter is made by mixing roasted, peeled hazelnuts till easy—similar to peanut butter. You may make it at residence or use a good-quality store-bought model. Simply make sure that it’s 100% hazelnuts, with no added components.
Condensed milk: It provides the correct amount of sweetness and retains the gelato creamy with out churning. You should utilize store-bought, or make your personal—I typically use this condensed milk recipe
Double cream: That is the bottom to your gelato, so make sure that it’s good and chilly earlier than whipping—it’ll offer you higher quantity and a fluffier texture. Within the US, search for heavy cream with a minimum of 36% fats.
Cookies: These make the crunchy base of the gelato cake. You should utilize digestive biscuits /cookies, graham crackers, and butter cookies work too. I typically use Gran Cereale cookies that are mainly the Italian cousin of digestives.
Chocolate: Go for good-quality darkish chocolate, round 70% cocoa—it melts superbly and provides a wealthy, bittersweet distinction.
The way to make gelato cake
Making Italian ice cream cake at residence would possibly sound difficult, however it’s really very easy.
You solely want just a few easy components and steps to make it work!
And the perfect half? No ice cream maker wanted!
Beneath you’ll discover the straightforward step-by-step recipe directions with pictures to information you thru every stage.
Simply scroll to the underside of the put up for the complete printable recipe.
STEP 1. Whip the cream, then gently fold within the condensed milk and hazelnut butter till easy and creamy.
STEP 2. Pour half of the gelato combination right into a loaf tin and freeze for 1.5 hours.
STEP 3. Unfold a layer of melted darkish chocolate and chopped hazelnuts over the frozen base.
STEP 4. Pour the remaining gelato on high, freeze for 1.5 hours, then high with crumbled cookies. Freeze once more till totally set and able to serve.
When able to serve, flip the cake onto a board or platter, take away the cling movie, drizzle with chocolate, sprinkle with hazelnuts, and luxuriate in instantly.
Recipe suggestions
Use full-fat components: For the creamiest gelato, all the time go for full-fat cream and condensed milk.
Chill your container: Place your loaf tin or container within the freezer earlier than you begin — it helps the combination freeze quicker and extra evenly.
Room-temperature hazelnut butter: Should you’re utilizing a hazelnut unfold or butter from the fridge, take it out a minimum of an hour prematurely so it blends simply into the combo.
Chilly cream is vital: Be certain that your double cream (or heavy cream) is fridge-cold earlier than whipping.
Line the loaf tin: to assist the cling movie follow the loaf tin and keep in place, flippantly brush the within of the tin with a little bit olive oil first. Then press the cling movie on high—the oil helps it cling completely, making it a lot simpler to layer in your gelato.
Storage suggestions
Retailer the hazelnut gelato cake in a freezer-safe container (I often use a loaf tin) and canopy it tightly with a lid or plastic wrap.
In case you have leftovers, slice the cake into particular person parts and wrap every one in parchment paper or cling movie.
Maintain them in an hermetic container within the freezer for a fast, single-serve deal with anytime you want one thing candy and refreshing.
Extra gelato cake recipe concepts
Nutella gelato cake: Merely swap the hazelnut butter with Nutella (similar amount) for a wealthy chocolatey gelato. Add a drizzle of Nutella and a sprinkle of roasted hazelnuts between the layers for additional taste and crunch.
White chocolate pistachio gelato cake: Exchange hazelnut butter with pistachio paste (make sure that it’s pure pistachio, not sweetened unfold). Add a layer of melted white chocolate and crushed pistachios within the heart and on high.
Tiramisu’ gelato cake: Add 1-2 tablespoons of immediate espresso to the hazelnut gelato base, substitute the crumbled cookies with ladyfingers and mud with cocoa powder earlier than serving.
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This Italian gelato cake is a no-churn ice cream cake made with hazelnut gelato, darkish chocolate, and a cookie base—good for summer season events!
Serving: 12
Energy: 423kcal
Components
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Gelato cake base:
180 g digestive cookies, about 13-14 cookies3 tablespoon condensed milk
MetricUS Customary
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Directions
In a stand mixer or utilizing a hand mixer, whip the chilly heavy cream till stiff peaks type.
In a separate bowl, whisk collectively the sweetened condensed milk and hazelnut butter till easy and creamy.
Gently fold the hazelnut combination into the whipped cream utilizing a spatula, working from the underside as much as preserve the combination gentle and ethereal.
Line a loaf tin with cling movie or parchment paper. Pour half of the hazelnut gelato combination into the tin and easy the highest. Cowl and place within the freezer for 1 hour and half-hour. Retailer the remaining gelato combination within the fridge, for later use.
Soften the darkish chocolate and set it apart to chill utterly.
Take away the tin from the freezer and pour in half of the melted chocolate, spreading it evenly over the gelato base. Sprinkle half of the chopped hazelnuts on high.
Pour within the remaining gelato combination, easy the highest, cowl the tin once more, and return it to the freezer for 1 hour and half-hour.
Place the digestive cookies in a meals processor with 2-3 tablespoons of condensed milk and mix till finely crumbled.
Take the tin out of the freezer and unfold the cookie combination evenly over the gelato, urgent it down gently. Cowl and return to the freezer for a minimum of 4 hours, or till totally set.
Earlier than serving, let the gelato cake sit at room temperature for about 5-10 minutes.
Place a big serving board or platter on high of the loaf tin, then rigorously flip the tin over so the gelato cake slides out onto the board. Peel off the cling movie, drizzle with the remaining melted chocolate, sprinkle over the chopped hazelnuts, and serve right away.
Notes
Use full-fat components: For the creamiest gelato, all the time go for full-fat cream and condensed milk.
Chill your container: Place your loaf tin or container within the freezer earlier than you begin — it helps the combination freeze quicker and extra evenly.
Room-temperature hazelnut butter: Should you’re utilizing a hazelnut unfold or butter from the fridge, take it out a minimum of an hour prematurely so it blends simply into the combo.
Chilly cream is vital: Be certain that your double cream (or heavy cream) is fridge-cold earlier than whipping.
Line the loaf tin: to assist the cling movie follow the loaf tin and keep in place, flippantly brush the within of the tin with a little bit olive oil first. Then press the cling movie on high—the oil helps it cling completely, making it a lot simpler to layer in your gelato.
Vitamin
Energy: 423kcal | Carbohydrates: 35g | Protein: 7g | Fats: 29g | Saturated Fats: 12g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 12g | Trans Fats: 0.003g | Ldl cholesterol: 48mg | Sodium: 126mg | Potassium: 336mg | Fiber: 3g | Sugar: 24g | Vitamin A: 577IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg
The data proven is an estimate supplied by a web based vitamin calculator. It shouldn’t be thought-about an alternative to an expert nutritionist’s recommendation.
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